Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe

If you’re anything like me and crave a meal that’s both fuss-free and bursting with cozy, comforting flavors, you’re going to adore this Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe. It’s the perfect weeknight winner – juicy, tender chicken paired with a luscious, garlicky thyme-infused gravy that practically begs for crusty bread to mop it all up. Stick with me here because not only is this recipe fan-freaking-tastic, but I’ll also share some of my kitchen-tested tips so you get it just right every time.

Ingredients & Why They Work

Each ingredient in this Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe plays a role in building layers of flavor and ensuring the perfect texture. Plus, with simple pantry staples and fresh herbs, you can pick up everything easily and get started right away.

• Bone-in skin-on chicken thighs: This cut gives you juicy meat and beautiful crispy skin when seared – it’s the star of the show here.
• Fresh thyme: Thyme’s earthy, slightly minty notes pair beautifully with garlic and chicken, bringing that herbaceous warmth.
• Smoked paprika: Adds a subtle smoky depth and a touch of color without overpowering the other flavors.
• Extra-virgin olive oil: For that perfect sear and a hint of fruity richness in the skillet.
• Garlic: Thinly sliced so it infuses the gravy with mellow, aromatic flavor.
• Water or chicken broth: I usually go for broth for the extra flavor, but water works fine too if you want it lighter.
• All-purpose flour: Helps create a silky gravy by thickening the cooking liquids – a classic touch you won’t want to skip.
• Kosher salt and freshly ground black pepper: Essential seasoning to balance and enhance all the flavors.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

Personally, I love tweaking this Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe depending on the season or my mood. Trust me, a little adjustment can make it feel completely new while still comforting.

• Variation: For a smoky twist, I’ve added a dash of chipotle powder instead of smoked paprika — it adds a gentle heat that’s so addictive.
• Dietary modification: Swap out the flour for cornstarch or a gluten-free blend to keep it gluten-free — just mix with broth before adding like usual.
• Seasonal changes: In cooler months, I toss in some baby potatoes or root vegetables with the chicken on the trivet for an all-in-one meal.
• Extra richness: Stir in a splash of heavy cream to the gravy at the end to make it silky smooth and indulgent.

Step-by-Step: How I Make Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe

Step 1: Season and Sear for Crispy Skin

First things first – season those chicken thighs all over with fresh chopped thyme, smoked paprika, salt, and pepper. I like to be generous here; the seasoning is what makes the skin flavorful and the chicken irresistible. Then, set your Instant Pot to the Sauté function and add the olive oil. Once hot, lay the thighs skin-side down in the pot (you might need to do this in batches). Let them cook undisturbed for about 3 to 5 minutes until that skin is golden and crisp – you’ll want to peek but resist flipping too soon. Flip and cook for another 3 minutes. That sear seals in moisture and builds that flavor base for the gravy.

Step 2: Infuse Garlic and Deglaze for Flavor

After removing the chicken, add the sliced garlic to the pot and sauté just until fragrant – about 1 minute. Watch it carefully so the garlic doesn’t burn; you want it soft and aromatic. Then pour in your water or chicken broth along with the fresh thyme sprigs. Use a wooden spoon to scrape off all those delicious browned bits stuck to the bottom — that’s pure flavor gold!

Step 3: Pressure Cook to Tender Perfection

Place the metal trivet into the pot and arrange the chicken thighs skin-side up so the skin stays crisp even under pressure. Secure the lid, seal the vent, and set the Instant Pot to Manual/Pressure Cook on high for 12 minutes. When the cooking time is up, let the pressure release naturally for the best juicy result – this usually takes about 10 minutes.

Step 4: Whisk and Thicken Your Gravy

Carefully remove the chicken and trivet, then switch the Instant Pot back to Sauté mode. To thicken the gravy, whisk 3 tablespoons of the hot broth into the flour until smooth. Pour this mixture back into the pot and simmer, stirring occasionally, until the gravy thickens beautifully – about 7 minutes. Remove the thyme sprigs, taste, and tweak the seasoning with salt and pepper as needed.

Step 5: Serve and Enjoy!

Bring it all together by plating the chicken and spooning generous amounts of that silky thyme and garlic gravy over the top. I like serving this with something to soak up every bit of that goodness. Prepare for lots of compliments!

How to Serve Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe

Garnishes

I usually sprinkle freshly chopped parsley or a little extra fresh thyme over the top for a pop of color and that fresh herbal note. Sometimes, I add a few thin lemon slices on the side — the brightness balances the richness beautifully.

Side Dishes

This dish shines with creamy mashed potatoes or buttery egg noodles to curl gravy around. Roasted green beans or sautéed spinach add a lovely pop of green and keep things balanced.

Creative Ways to Present

For a dinner party, I like plating each chicken thigh on a bed of herb rice pilaf, spooning the gravy over just before serving, and garnishing with edible flowers or microgreens. It’s simple but feels fancy, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer the chicken and gravy to an airtight container and keep it in the fridge for up to 3 days. The flavors deepen overnight, so leftovers often taste even better the next day.

Freezing

This recipe freezes beautifully. I portion out the chicken with some gravy in freezer-safe containers, then thaw overnight in the fridge before reheating. Just be sure to store the gravy separately if you want to keep the chicken skin crisp after reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring the gravy occasionally until warm. If the gravy is too thick after refrigeration, stir in a splash of water or broth to loosen it up. Avoid microwaving if possible to keep the chicken juicy and the skin from getting soggy.

FAQs

Final Thoughts

This Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe is truly one of those dishes where I feel like I’m serving up a warm hug on a plate. It’s straightforward enough for busy weeknights but comforting and elegant enough for cozy weekends or guests. Give it a try—you’ll end up with juicy, flavorful chicken and gravy so good you might just make this your go-to recipe. I promise, once you get the sear and the seasoning right, it’s hard to go back!

Print