Instant Pot Chicken Thighs
Instant pot chicken thighs are pressure cooked to perfection with mushrooms and onions in chicken broth, then mixed into a creamy sour cream sauce. This dreamy meal is perfect for meal prepping and easy weeknight dinners!
One of the things I love so much about this chicken thighs recipe is the sauce. Yes, the thighs are moist, tender, and delicious, but when you ladle this delicious gravy on them, it takes the flavor of this easy instant pot chicken dinner to a new level.
I like to make more sour cream sauce than is needed because we love to eat it with so many things. Here are some of our favorite foods to ladle this extra delicious sauce over: baked potatoes, pasta, rice, cauliflower, broccoli, green beans, and gnocchi. And that’s to name only a few.
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Helpful tips
- For an extra layer of flavor, use the “Sauté” function to sear the chicken thighs in a little oil before pressure cooking. This adds a golden crust and enhances the richness of the sauce.
- I make this dish with bone-in, skin-on chicken thighs but if you prefer boneless, skinless chicken thighs, the only thing you will change is the cooking time, which will be 8 minutes.
- You can also make this recipe with chicken breasts if you like. The cooking time will remain the same as written in the recipe card.
- Don’t have time to defrost your frozen chicken thighs? Not to worry, skip the step where you sauté the thighs, and place the frozen bone-in thighs on the vegetables when you get to that step. You will also change the cooking time to 15 minutes.
- Here’s the difference if you want to use frozen boneless chicken thighs: Lay the thighs on the vegetables when you get to that step and change the cooking time to 12 minutes.
- If you want extra leftover sauce like I do, you can keep it in the refrigerator in an airtight container for up to 2 weeks. I don’t recommend freezing the sauce as it separates.
- Shallots are great in this dish, but if you prefer, you can use a large sweet onion.
- I use baby portobello mushrooms in this recipe, but you can use white button mushrooms if you prefer.
- I prefer to do a quick release instead of a natural pressure release. Here’s how to do a quick release: don an oven mitt and carefully nudge the venting knob to the venting position. If you want, you can also nudge it with a wooden spoon. Just be careful not to burn your hand on the steam.
- If you don’t want to do a quick release, let the finished thighs sit while you start on the sour cream sauce. Once you are at the step of letting the sauce cool for 5 minutes, do a quick release at this point.
- The reason you need to let the sauce cool before adding sour cream to the sauce is because if you add it to the hot sauce, it will curdle.
How to make instant pot chicken thighs
Pre-step
Get out your instant pot or pressure cooker, medium saucepan, whisk, and rubber spatula.
Step one
Gather the ingredients – bone-in chicken thighs, shallots, portobello mushrooms, chicken broth, salt, and pepper.
Step two
Peel and chop the shallots in small chunks, and chop half of the mushrooms (5 ounces) into medium chunks.
Cut the rest of the mushrooms in slices, and set the slices aside.
Step three
Plug in your pressure cooker and press the sauté button. Wait at least 3 minutes before adding 1 tablespoon of olive oil. Once the oil shimmers (about a minute), add as many thighs you can fit skin-side down, and cook chicken thighs for 3 minutes. (A)
Step four
Loosen the chicken skin from the bottom of the instant pot container, carefully flip the thighs and saute for 1 minute.
Repeat this for the remaining thigh. (B)
Step five
Remove chicken from the pan, place on a plate, and set aside.
Step six
There should be fat from sauteeing the chicken thighs, so no need to add olive oil. Add the chopped shallots to the insert and sauté for 3 minutes. (C)
Step seven
Add 1 cup chicken broth, garlic, salt, and ground black pepper. (D)
Step eight
Add chopped mushrooms (E) and stir. (F) Press the cancel button to stop the saute mode.
Step nine
Lay the chicken thighs in a single layer on the mushrooms. (G)
Step ten
Place the lid on the instant pot, seal it and make sure the venting knob is in the sealed position. Press the pressure cook button, make sure it is set at high pressure, the mode is on normal, and set the time at 10 minutes.
Note: It will take around 10 minutes for the instant pot to come to pressure.
Step eleven
After the instant pot beeps that the chicken is done, wait at least 5 minutes before doing a quick release to let the remaining pressure out. (See notes on how.) Make sure the floating valve has dropped to signify that it is safe to open the instant pot.
Step twelve
Open the lid and add the remaining sliced mushrooms on top of the chicken. (H) Place the lid back on the pressure cooker, no need to seal it, and let the mushrooms steam from the heat of the dish.
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Start on the sour cream sauce
Step thirteen
Gather the ingredients – butter, flour, chicken broth, cognac, shredded gouda, fresh and dried tarragon, garlic powder, onion powder, salt, and sour cream. (I)
Step fourteen
Add butter to the saucepan, turn the heat on medium heat and melt the butter. (J)
Step fifteen
Add flour to the butter (K) and whisk together. Cook for 1 minute until it comes to a paste. (L)
Step sixteen
Add garlic powder, onion powder, and salt (M) and whisk until combined and thickened. (N) Take the pan off the heat and let it cool for at least 5 minutes.
Step seventeen
Add sour cream and stir until combined. (below left) Add shredded cheese and (optional) fresh tarragon. (below right)
Step eighteen
Stir until the cheese is melted, add dried tarragon (Q), and stir again. (R)
Step nineteen
Add the sour cream sauce to the instant pot container.
Stir and transfer the chicken and sauce to a serving pan. I like to use a stainless steel pan.
Doesn’t that look delicious?
I hope you enjoyed this instant pot chicken thighs recipe.
Storage instructions:
Refrigerator:
- Let the chicken cool completely before storing.
- Transfer to an airtight container along with the sauce.
- Store in the fridge for up to 4 days.
Freezer:
- Place the cooled chicken and sauce in a freezer-safe container or resealable bag.
- Label with the date and freeze for up to 3 months.
- For best results, freeze in individual portions for easy reheating.
Reheating instructions:
From the Refrigerator
Stovetop (best method):
- Place the chicken and sauce in a skillet over medium heat.
- Add a splash of chicken broth or water to loosen the sauce.
- Heat for about 5-7 minutes, stirring occasionally, until warmed through.
Microwave (Quickest Method):
- Place the chicken and sauce in a microwave-safe dish.
- Cover with a lid or damp paper towel to retain moisture.
- Heat in 30-second intervals, stirring in between, until heated through.
Instant Pot (Reheat Function):
Add the chicken and sauce back into the Instant Pot.Use the “Keep Warm” or “Sauté” function, stirring occasionally, until heated through.
For best results, thaw frozen chicken in the refrigerator overnight before reheating.
Other popular instant pot recipes
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Instant Pot Chicken Thighs
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs (bone-in, skin on)
- 4 medium shallots (chopped medium)
- 5 ounces mushrooms (10 ounce container – 5 ounces chopped medium – and 5 ounces sliced)
- 1 cup chicken broth
- 3/4 teaspoon salt
- 3 teaspoons garlic paste (or 3 cloves crushed)
- 5 ounces sliced mushrooms
Sour cream sauce
- 3 tablespoons butter
- 3 tablespoons all purpose flour (white flour)
- 1 cup chicken broth (see notes for a thicker sauce)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- .25 teaspoon salt
- 1/4 cup cognac
- 1 cup sour cream
- 1/2 cup gouda cheese (shredded)
- 1 tablespoon fresh tarragon (optional)
- 1 teaspoon tarragon
Instructions
- Plug in the instant pot and press the saute button. After 3 minutes, add the oil.1 tablespoon olive oil
- Add the thighs skin side down and sauté for 3 minutes on one side. Flip and sauté for a minute. Take chicken out and set aside.4 chicken thighs
- There should be chicken fat still in the instant pot container, if not, add a little olive oil. Add the shallots, garlic paste, salt, and sauté for 2 minutes. Add 1 cup chicken broth and stir.4 medium shallots, 1 cup chicken broth, 3 teaspoons garlic paste, 3/4 teaspoon salt
- Add chopped mushrooms and stir. Then place the thighs on top of the vegetable mixture.5 ounces mushrooms
- Place the lid on the instant pot and seal it. Make sure the venting knob is in the sealed position. Press the pressure cooker button and make sure pressure is set to high, the mode is normal and set the timer to 10 minutes.
- When the instant pot beeps that it's done, wait 5 minutes before doing a quick release. (see notes to see how.)
- Open the lid of the instant pot and add the sliced mushrooms. Replace the lid – you don't need to seal it and let the mushrooms steam for 5 minutes.5 ounces sliced mushrooms
Meanwhile start making the sour cream sauce
- Heat a saucepan on medium heat. Add butter and melt it.3 tablespoons butter
- Add flour and whisk for at least a minute. It will form a paste.3 tablespoons all purpose flour
- Add chicken broth, cognac, garlic powder, onion powder, and salt. Whisk to combine and keep whisking until the mixture has thickened.1 cup chicken broth, 2 teaspoons garlic powder, .25 teaspoon salt, 1/4 cup cognac, 1 teaspoon onion powder
- Take off the heat and let it cool for at least 5 minutes.
- Add sour cream and stir until combined.1 cup sour cream
- Put the saucepan back on the stove and turn the heat on medium – low. Add shredded gouda cheese, dried tarragon, and optional fresh tarragon. Stir until the cheese has melted and the sauce is smooth.1/2 cup gouda cheese, 1 tablespoon fresh tarragon, 1 teaspoon tarragon
- Take the lid off the instant pot and add the sour cream sauce to the pot. Stir and either serve out of the instant pot container or transfer to a serving pan.
- Serve, smile, and enjoy.
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I make this dish with bone-in, skin-on chicken thighs but if you prefer boneless, skinless chicken thighs, the only thing you will change is the cooking time, which will be 8 minutes.
- You can also make this recipe with chicken breasts if you like. The cooking time will remain the same as written in the recipe card.
- Don’t have time to defrost your frozen chicken thighs? Not to worry, skip the step where you sauté the thighs, and place the frozen thighs on the vegetables when you get to that step. You will also change the cooking time to 15 minutes.
- Here’s the difference if you want to use frozen boneless chicken thighs: Lay the thighs on the vegetables when you get to that step and change the cooking time to 12 minutes.
- If you want extra leftover sauce like I do, you can keep it in the refrigerator in an airtight container for up to 2 weeks. I don’t recommend freezing the sauce as it separates.
- Shallots are great in this dish, but if you prefer, you can use a large sweet onion.
- I use baby portobello mushrooms in this recipe, but you can use white button mushrooms if you prefer.
- I prefer to do a quick release instead of a natural pressure release. Here’s how to do a quick release: don an oven mitt and carefully nudge the venting knob to the venting position. If you want, you can also nudge it with a wooden spoon. Just be careful not to burn your hand on the steam.
- If you don’t want to do a quick release, let the finished thighs sit while you start on the sour cream sauce. Once you are at the step of letting the sauce cool for 5 minutes, do a quick release at this point.
- The reason you need to let the sauce cool before adding sour cream to the sauce is because if you add it to the hot sauce, it will curdle.
Nutrition
Originally published in June of 2022.
This was such a rich and flavorful dinner for our family!! Super filling and comforting!
Thanks so much, Anjali! I’m glad your family enjoyed it.
Oh yum! This was enjoyed by everyone in my family. And I just love that this is made in the instant pot. 🙂
Thanks, Carrie! I love my instant pot.
This is so delicious. I served it with pasta for dinner and it was very well received by the family.
Yay! Thanks for letting me know, Anita!! I appreciate it.
We had this chicken for dinner tonight, and it was INCREDIBLE! Thanks so much for sharing the recipe!
You’re welcome, Tayler. I’m happy to hear you enjoyed it.
The creaminess of the mushroom sauce was a wonderful addition to the chicken thighs. Incredible recipe. Thank you!
You’re welcome, Tara. Thanks for letting me know what you thought! I appreciate it.
Wow! Another recipe for my favorite chicken part. This dish is incredibly delicious. Plus the soup just makes it enticing and tempting. Loved it!
Thanks so much, Amy. Thighs are my favorite part of the chicken too! 🙂
The sauce on these chicken thighs really was amazing! I love the idea of adding leftovers of it to some gnocchi. We served these with simple mashed potatoes and everyone loved them!
I’m so glad you enjoyed them. I love this sauce and literally put it on everything. Thanks for your comment, Veronika.