Chicken Thighs in the Instant Pot

I bought a big ol’ thing of bone-in thighs and then I’m going to freeze some and cook the rest in the Instant Pot a la Pinch of Healthy and PaleoPot to chop up for salads and stuff.

The leftover juice in the pot would have made excellent gravy – if I’d been making gravy. (See: Veggie Broth – I just left the juice in the pot and added the veggie scraps and chicken bones and water and spices.)

These days I do make gravy! Reserve the juice from the pot, make a roux – roughly 2 T butter and 2 T flour for every cup of juice – using sauté mode, then add juice and bring to boil. Or make broth from bones/juice!

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Marinated Instant Pot Chicken Thighs

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Ingredients

• 2-ish lbs bone in chicken thighs. My package was 4.9 lbs with 10 pieces.
• some spices for cooking (I used Tony Chachere's)
• 1 cup water for cooking per pound of chicken
• oil for browning

Instructions

1

Turn on Sauté mode in IP and add the cooking oil after it heats

2

Brown thighs about 3 minutes on each side

3

Remove from IP, add water and stir/scrape to deglaze

4

Add a trivet and put the chicken thighs on it

5

IS THE RED RING SECURELY FIXED IN THE LID? I often miss this step.

6

Manual pressure 10-15 minutes (my first try: 14 - too much; my 2nd try: 11 - still more than 165F, and that with 2.5-3lbs)

7

Pinch of Healthy recommended NPR (that took about 15 minutes); Paleo said QR but I don't want to gunk up the top like that!