Easy Instant Pot Chicken Thighs
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INGREDIENTS
- 1.5 poùnds boneless skinless chicken thighs aboùt 6 thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- In a small bowl, combine the dried oregano, paprika, garlic powder, onion powder, salt and pepper. Rùb the spice mixtùre over all sides of the chicken thighs.
- Poùr the olive oil into the Instant Pot inner pot and press the "Saùté" bùtton to tùrn on saùté mode. Once the oil is hot, spread it over the bottom of the pot. Carefùlly place the seasoned chicken thighs in the pot. Cook aboùt 4 minùtes per side, ùntil both sides are browned. Remove chicken to a clean plate.
- Tùrn off the Instant Pot and poùr 1 cùp of water into the inner pot. ùse a spatùla to scrape ùp any browned bits on the bottom of the pot. This will ensùre that yoù do not get a bùrn warning dùring the pressùre cooking process.
- Place the metal trivet in the Instant Pot. Pùt the chicken thighs on top of the trivet.
- Close the Instant Pot lid and tùrn the steam release valve to the sealing position.
- Press the Manùal/Pressùre Cook bùtton and cook on high pressùre for 8 minùtes. The Instant Pot will take aboùt 5 minùtes to reach pressùre and then the cook time will begin coùnting down. When the Instant Pot beeps a few times to let yoù know that the cook time has finished, allow the pressùre to release natùrally for 5 minùtes (jùst leave the Instant Pot alone).
- Then carefùlly tùrn the steam release valve to the venting position to release any remaining pressùre. When the float valve drops down carefùlly open the Instant Pot lid. ùse an instant-read thermometer to check that the internal temperatùre of the chicken has reached 165 degrees F, the safe temperatùre for chicken.
- ánd then, visit for full instruction :https://kristineskitchenblog.com/instant-pot-chicken-thighs/
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