Instant Pot Chicken Thighs Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 376kcal

Easy, quick, and delicious, making these chicken thighs in the Instant Pot will be the best meal you cook all week!

Pat the chicken thighs dry and season both sides with salt and pepper.
2 pounds bone-in, skin-on chicken thighs, Kosher salt and freshly ground black pepper
In a medium bowl, whisk the garlic, maple syrup, and barbecue sauce together.
4 cloves garlic, ⅓ cup pure maple syrup, 2 tablespoons barbecue sauce
Turn the Instant Pot to sauté.
Add the olive oil and once warm, add the chicken thighs, skin side down. Cook until the skin is golden, about 4 minutes. Turn the chicken and cook until the second side is golden brown. Remove and set aside.
1½ tablespoons olive oil
Add in the water and scrape up any browned bits from the bottom of the pan.
¼ cup water
Cancel the saute setting and pour in the sauce. Stir to combine.
Add the chicken back into the pot, stir to coat, and place all the thighs skin side up.
Cover the Instant Pot and pressure cook for 5 minutes on high pressure. Let the pot naturally release pressure for 10 minutes. Then release any remaining pressure manually.
Remove the chicken from the pot.
To thicken the sauce, turn the Instant Pot back to saute. Add in the cornstarch slurry and stir. Bring the mixture to a simmer and turn off the Instant Pot. Serve the sauce over the thighs.
½ tablespoon cornstarch

Honey can be substituted for the maple syrup if desired.
Letting the Instant Pot get nice and hot before adding the chicken thighs will help prevent sticking.

Storage: Store instant pot chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.