Chicken might seem like an ordinary dish, but it’s very versatile and can have many different flavor profiles, depending on how you cook it. The taste differences may turn up from the most unexpected aspects, such as spices, recipes, pans, garnishes, cooking time, cuisine, and lots of others.
The way you prepare your chicken may depend on your mood. Try it spicy if you’re feeling a little feisty or garnish it with olive oil, lemon, and herbs if you need a little self care. There are many chicken thighs recipes you can make, but no matter how you like your chicken, no one can deny that it’s best when it’s falling off the bone tender!
To achieve this effect, we like to use an instant pot. In our recipes, we use the instant pot 3-Quart Duo Mini 7-in-1. This model is ideal to cook for 1-2 people. The 6-quart and 8-quart models are intended for bigger families.
Our instant pot has 13 standard Programs – soup/broth, meat/stew, bean/chili, slow cook, sauté, rice, porridge, steam, yogurt, keep warm, and pressure cook.
The 6 and 8-Quart Duo have two extra presets for multigrain and poultry. Other models of instant pot may have additional programs like “cake,” “egg” or “sous vide.”
The Instant Pot is incredibly easy to use. The controls are as simple as pushing the correct button and setting a timer. Just follow the recipe instructions and enjoy!
Why do we use chicken in this recipe? On the one hand, nutrition. Chicken meat is an excellent source of protein and several minerals, which are needed to facilitate enzyme reactions in the body. In addition, it’s low in calories, which makes it ideal for any type of diet.
Chicken is also a good meat to learn how to cook with if you’re just starting out. It’s very forgiving and will taste delicious no matter how you make it! If you cannot boast to your perfect chef’s skills and are not good at cooking meat, chicken is bound to be your choice.
Never underestimate seasonings! Spices and herbs are much more than flavor enhancers – they are nutritional powerhouses with plenty of vitamins, minerals, antioxidants, and even some fiber.
We complete the recipe by using healthy fats from olive oil and butter, which help make the meat tender and assist with the absorption of the nutrients from the spices.
Let’s Do It!
Mix the garlic powder, paprika, oregano, salt and pepper in a bowl. Set aside.
Wash the chicken thighs and pat them dry. Coat all sides of the chicken with the dry spice mixture.
Press the “saute” option in the instant pot and wait a few minutes before adding the butter and olive oil.
When the butter is melted, add the chicken thighs with the skin side down and cook for two minutes on each side (or until brown).
Hit “cancel” on the instant pot settings and take the chicken out. Add a cup of water to the pot and place the trivet inside. You can use bone broth instead of water for extra flavor. Check our best bone broth brands review for more details.
Place the chicken on the trivet, set the instant pot to “seal” and cook for 20 minutes. Serve warm with chopped parsley (or any of these parsley substitutes) and some of the juice from the pot!
Similar low-carb chicken recipes you can try:
- Oven Baked Lemon Garlic Chicken Thighs
- Baked Chicken Thighs with Bacon Mushroom Sauce
- Instant Pot Lemon Chicken Breasts
Instant Pot Fall-Off-The-Bone Chicken Thighs
Equipment
Ingredients
- 4 chicken thighs bone-in & skin-on
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 cup water
- sea salt to taste
- black pepper to taste
- 1 tbsp parsley finely chopped for garnish, optional
Instructions
- In a small bowl, mix paprika, garlic powder, dried oregano, salt and black pepper.
- Pat dry chicken thighs. Rub the chicken on the skin side with spices.
- Hit the “saute” button on your instant pot, wait 2 minutes, and add oil and butter.
- When butter is melted, add chicken thighs skin side down and cook for 2 minutes on each side, or until browned.
- Press the “cancel” button and take the chicken out. Add a cup of water to the instant pot, stir, and place a trivet inside.
- Arrange chicken on a trivet, close the lid, set the valve to “seal” and cook for 20 minutes on high pressure or poultry mode.
- When cooked, release the pressure naturally for 5-7 minutes and make a quick release.
- Take off the lid and transfer chicken thighs to a serving plate. Sprinkle with chopped parsley before serving. You could also pour chicken thighs with pan juices. You may reserve the liquid for soups.
