Instant Pot Chicken Thighs with Thyme and Garlic Gravy Recipe
This Instant Pot Chicken Thighs recipe features juicy bone-in, skin-on chicken thighs seasoned with fresh thyme and smoked paprika, seared to a crispy golden brown, then pressure-cooked for tenderness and finished with a flavorful thyme-infused gravy. Perfect for an easy and comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Units
Scale
Chicken and Seasonings
- 6 bone-in skin-on chicken thighs
- 2 tsp. freshly chopped thyme
- 1 tsp. smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking and Sauce
- 1 Tbsp. extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 cup water or chicken broth
- 2 sprigs fresh thyme
- 2 Tbsp. all-purpose flour
Instructions
- Season Chicken: Season the chicken thighs all over with freshly chopped thyme, smoked paprika, kosher salt, and freshly ground black pepper to infuse flavor before cooking.
- Sauté and Brown: Set the Instant Pot to Sauté mode and add the olive oil. Place the chicken thighs skin-side down in batches if necessary and cook until the skin is golden and crisp, about 3 to 5 minutes. Flip and cook for an additional 3 minutes. Remove the chicken and set aside.
- Sauté Garlic and Deglaze: Add the sliced garlic to the pot and sauté for 1 minute until fragrant. Pour in the water or chicken broth along with fresh thyme sprigs. Use a wooden spoon to scrape the browned bits from the bottom to add depth to the sauce.
- Pressure Cook: Place the trivet in the Instant Pot and arrange the chicken thighs skin side up on it. Secure the lid and set the Instant Pot to Manual setting on high pressure for 12 minutes. After cooking, allow the pressure to release naturally.
- Make Gravy: Carefully remove the chicken and trivet. Turn the Instant Pot back to Sauté mode. Whisk 3 tablespoons of the hot broth or water into the flour until smooth, then pour this mixture into the pot. Bring to a simmer and cook for about 7 minutes until the gravy thickens slightly. Remove thyme sprigs and season with salt and pepper to taste.
- Serve: Serve the chicken thighs hot, topped or accompanied by the fragrant thyme gravy for a comforting meal.
Notes
- Using bone-in skin-on chicken thighs adds flavor and keeps the meat juicy during pressure cooking.
- To get a crispier skin, ensure the chicken skin is dry before seasoning and searing.
- If you prefer a thicker gravy, add an extra tablespoon of flour or simmer for a few more minutes.
- Chicken broth can be used instead of water for richer flavor.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
