Ingredients
6 bone-in skin-on chicken thighs
2 tsp. freshly chopped thyme
1 tsp. smoked paprika
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
2 cloves garlic, sliced
1 c. water or chicken broth
2 sprigs fresh thyme
2 tbsp. all-purpose flour
Preparation
Step 1Season chicken all over with chopped thyme, paprika, salt, and pepper. Set Instant Pot to Sauté setting. Step 2Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot.Step 3Add garlic to pot and cook until fragrant, 1 minute. Add water or chicken broth and thyme sprigs, and use a wooden spoon to scrape the brown bits off the bottom of the pot.Step 4Fit Instant Pot with trivet and place thighs skin side up. Secure lid and press the manual setting. Cook on high for 12 minutes and then naturally release pressure. Step 5Carefully remove thighs and trivet. Place back on Sauté mode. Whisk 3 tablespoons of the hot broth (or water) into flour until smooth, then pour back into pot. Bring up to a simmer and cook until gravy has thickened slightly, about 7 minutes. Remove thyme sprigs and season to taste with salt and pepper. Step 6Serve thighs with gravy.
Do I have to sear my chicken thighs? We highly recommend it. Searing your thighs = heaps more flavor. We seared ours in the Instant Pot to avoid dirtying another pan, but you can also sear on the stovetop if you prefer! How do I make a gravy? Thanks to a little slurry of flour and hot chicken broth or water, a luxuriously smooth yet thick gravy is made right in the Instant Pot! Made from the chicken fat drippings, it’s ultra flavorful and packed with savory chicken flavor. Living the gluten-free lifestyle? Sub out the 2 tablespoons flour for 1 tablespoon cornstarch and you’ll have perfect gravy in no time. What should I serve with these chicken thighs? Want to make it a meal? Serve these thighs up with mashed potatoes and some simple sautéed greens like this garlicky kale or this 10-minute bok choy for a complete, hearty meal. Tip: If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning. Made this? Let us know how it went in the comment section below!
