Instant Pot Chicken Thighs with Gravy
Servings: 4
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 bone-in chicken thighs with skin
- 1 cup water
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & Peper to taste
Cornstarch Mixture
- 2 tbsp cold water
- 1 tbsp cornstarch
Instructions
- Clean and pat the chicken thighs dry. Place them on a plate/bowl.
- In a small bowl: combine salt, pepper, oregano, paprika, onion, garlic and mix. Coat the chickens with the seasoning mix. Add 1 cup of water to the cooker. Place the trivet inside. Place the chickens on the trivet.
- Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
- Instant Pot Air-fryer lid: press the broil (400°F) button and cook for 12 minutes. Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.
- Remove the trivet with the chickens and set aside. Set the cooker to sauté on high.
- In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently. Season with salt & pepper to taste.