Description
Tender bone-in chicken thighs pressure-cooked with aromatic onions and homemade gravy in an Instant Pot. A one-pot, restaurant-quality meal that’s juicy, flavorful, and ready in 35 minutes.
Ingredients
Bone-in, skin-on chicken thighs (2 lbs)
Broth (1 1/2 cups total, divided)
Large onion (1, sliced)
Gravy mix (3 tbsp, store-bought or homemade)
Flour (2 tbsp, or cornstarch for gluten-free)
Bay leaf (2)
Celery (1 stalk, optional)
Salt, pepper, garlic powder (for seasoning)
Oil (for sautéing)
Instructions
Pat chicken thighs dry and season both sides with salt, pepper, and garlic powder.
Press sauté button on Instant Pot and heat oil until shimmering.
Sear chicken thighs in a single layer for 1-2 minutes per side. Remove and set aside.
Add sliced onion (and celery, if using) to pot; cook until softened.
Pour in 1 cup broth, 3 tbsp gravy mix, and 2 tbsp flour. Stir to combine.
Return chicken to pot; add 2 bay leaves. Pour in remaining 1/2 cup broth.
Secure lid, set valve to sealing, and pressure cook on high for 12-15 minutes.
Natural release for 10-15 minutes. Open valve to release remaining steam.
Skim excess fat from gravy if desired. Adjust seasoning before serving.
Notes
Free-range organic chicken enhances flavor.
Use vegetable broth for a vegetarian version.
Cornstarch replaces flour for gluten-free option.
Natural release preserves juiciness in skin-on thighs.
Celery is optional but adds depth to the gravy.
Nutrition
- Serving Size: 1 serving (approx. 2 thighs + 1/2 cup gravy)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg