If you enjoy tender and juicy chicken thighs, this low-carb and keto-friendly Instant Pot Fall-off-the-Bone chicken thighs recipe will be your new favorite dinner.
Course Dinner
Cuisine Ketogenic, Low Carb
Keyword Fall-Off-The-Bone Chicken, instant pot chicken thighs
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.