Irresistible Keto and Non-Keto Instant Pot Chicken Thigh Recipes

Chicken thighs are a versatile and flavorful cut of meat that can be cooked in a variety of ways. The Instant Pot is a great tool for cooking chicken thighs because it cooks them quickly and evenly, resulting in tender and juicy meat. Here are a few recipes for Instant Pot chicken thighs, both keto-friendly and not, that are sure to become family favorites.

Keto Butter Chicken in the Instant Pot

For those following a keto lifestyle, this Keto Butter Chicken recipe is a game-changer. It delivers perfectly tender chicken in a rich, creamy sauce infused with warm, aromatic spices. This dish allows you to enjoy the comforting flavors of Indian cuisine while staying within your carb limits.

Ingredients

• Boneless, skinless chicken thighs, cut into bite-sized pieces
• Tomato sauce (no added sugar)
• Tomato paste
• Red curry paste (adjust amount for desired spice level)
• Garam masala
• Ground ginger
• Smoked paprika
• Salt
• Onion and garlic
• Butter
• Heavy cream
• Chicken broth
• Cilantro (optional garnish)

Instructions

1. Set your Instant Pot to SAUTE. Add the butter, onion, and garlic. Sauté for approximately 5 minutes until the onions are tender.
2. Add the chicken broth and use a spatula or spoon to scrape the bottom of the pot to get up all of the little browned bits. This will help reduce the likelihood of the burn warning.
3. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot.
4. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
5. When the timer goes off, do a natural release for 5 minutes, and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
6. Remove the lid and, using a slotted spoon, remove the chicken from the sauce and set aside.
7. Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF saute.
8. Add the heavy cream to the pot and, using an immersion blender, puree the sauce until smooth.
9. Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.

Tips for Keto Butter Chicken

• Using boneless, skinless chicken thighs provides a flavorful, tender piece of chicken with a good balance of fat and protein.
• Make sure your tomato sauce has no added sugar to keep the dish keto-friendly.
• Adjust the amount of red curry paste to control the spice level. For extra spice, add a pinch of cayenne pepper.
• If you don't have an immersion blender, you can skip that step, but the sauce will be smoother if you use one.
• To thicken the sauce without cornstarch, simply simmer it on sauté mode after pressure cooking until it reaches your desired consistency.

Storing and Reheating Keto Butter Chicken

• Refrigerator: Let the butter chicken cool completely, then place it in an airtight container. It can be stored in the refrigerator for 3-5 days.
• Freezer: Let the butter chicken cool completely, then place it in an airtight container. It can be stored in the freezer for up to 3 months.
• Reheating: When reheating, do so gently on the stove or in the microwave, adding a little extra cream or butter to revive the sauce’s creamy texture. If reheating frozen keto butter chicken, let it thaw for 24 hours in the refrigerator before reheating for best results.

Lemon Garlic Instant Pot Chicken Thighs

This recipe is a delightful combination of zesty lemon, savory garlic, and tender chicken. It’s quick, easy, and perfect for a weeknight meal.

Ingredients

• Bone-in, skin-on chicken thighs (can substitute boneless, skinless)
• Butter
• Garlic
• Chicken broth
• Lemon juice
• Lemon zest
• Paprika
• Salt
• Pepper
• Thyme
• Basil

Instructions

1. Season the chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.
2. Press the sauté function on the Instant Pot and add 2 tablespoons butter to melt.
3. Place chicken thighs skin-side down - I use three thighs at a time - in the Instant Pot and cook on each side for 2 minutes or until golden brown. Remove the chicken from the Instant Pot and set aside.
4. Melt the remaining 1 tablespoon butter in the Instant Pot and stir in the garlic.
5. Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.
6. Return the chicken thighs to the Instant Pot. Press "Manual" and set the time to 10 minutes at HIGH PRESSURE; close the lid and set the valve to seal.
7. After the time is up, allow 8 minutes of natural pressure release.

Tips for Lemon Garlic Chicken Thighs

• For the most flavorful results, use bone-in, skin-on chicken thighs.
• Browning the chicken before pressure cooking adds depth of flavor to the dish.
• Scraping up the browned bits from the bottom of the pot after sautéing the garlic ensures a rich and flavorful sauce.
• Adjust the amount of lemon juice and zest to your preference.
• For a richer sauce, add a splash of heavy cream at the end.

Instant Pot Chicken Cacciatore

This Instant Pot Chicken Cacciatore is a comforting Italian dish that tastes like it’s been braised for hours but only takes 10 minutes of cooking time in the Instant Pot.

Ingredients

• Bone-in, skin-on chicken thighs
• Avocado oil
• Onions
• Garlic
• Bone broth
• Spiced and simmered tomato sauce

Instructions

1. Season the chicken thighs with salt and pepper.
2. Heat a 6-qt Instant Pot to Sauté and add 2 tbsp of avocado oil.
3. Once it indicates that the pot is “hot” add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
4. Add onions and garlic to the Instant Pot and cook for 3 minutes.
5. Pour in bone broth.

Balsamic Glazed Chicken Thighs

These chicken thighs are cooked with onions, carrots, and a glaze-like balsamic sauce that's equally tangy and sweet.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Boneless and skinless chicken thighs
• Olive oil
• Butter
• Carrots
• Onions
• Garlic
• Red wine
• Balsamic vinegar
• Salt and pepper

Instructions

1. Pat chicken thighs dry with paper towels. Generously season both sides of thighs with salt and pepper.
2. Select sauté mode on pressure cooker for medium heat. Add olive oil to coat bottom of pot, then melt butter on top of oil. When display reads HOT, start working in 2-3 batches. Add single layer of chicken thighs to pot. Do not crowd them. Cook for a few minutes per side then transfer to plate. Repeat for remaining thighs.
3. Add carrots, onions, and garlic to pot. Cook for a few minutes, stirring frequently. Turn off sauté mode. Stir in red wine and balsamic vinegar, loosening any flavorful brown bits stuck to bottom of pot.
4. Return all chicken thighs to pot in single layer, placing them snugly on top of carrots and onions. Secure and seal lid. Cook for 10 minutes at high pressure, followed by quick pressure release.
5. Uncover, and turn on sauté mode. Boil until liquid thickens into slightly sticky sauce, about 5 minutes.

Tips for Balsamic Glazed Chicken Thighs

• Thighs are my preference because they’re more resilient to pressure cooking, and less likely to become tough or dry compared to chicken breasts.
• Any dry red wine will work for this recipe, and in this case “dry” means not sweet.
• Serve these chicken thighs with mashed cauliflower, roasted brussels sprouts, or a roasted vegetable medley.

"Marry Me Chicken" Instant Pot Recipe

This irresistible recipe features tender chicken thighs bathed in a luscious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. This dish is a flavorful celebration perfect for any occasion.

Ingredients

• Bone-in chicken thighs
• Olive oil
• Italian Seasoning
• Salt and pepper
• Chicken broth
• Cream cheese
• Milk (or almond milk)
• Sun-dried tomatoes
• Whipping cream
• Parmesan reggiano
• Garlic
• Spinach
• Cornstarch

Instructions

1. Drizzle the olive oil into the Instant Pot. Place the Instant Pot on the Saute function.
2. Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste. Place the chicken in the Instant Pot and brown both sides of the chicken for 2-3 minutes on each side.
3. Add the chicken broth and remaining Italian Seasoning to the pot. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
4. When the pot indicates it has finished, quick release the steam. Open the pot and remove the chicken.
5. Once the chicken has cooked, add the milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function.
6. Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
7. Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional teaspoon of cornstarch with an additional teaspoon of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn.

Tips for "Marry Me Chicken"

• You can use bone-in chicken thighs, boneless chicken thighs, or even chicken breasts.
• If you are looking for a thick cream sauce, heavy whipping cream or half and half will produce a thicker sauce than milk.
• Ensure the water and cornstarch are fully combined and stirred before adding it to the sauce.

General Tips for Cooking Chicken Thighs in the Instant Pot

• Browning the Chicken: Browning the chicken thighs before pressure cooking adds depth of flavor and enhances the overall taste of the dish. Use the sauté function on your Instant Pot to brown the chicken on both sides before adding other ingredients.
• Liquid is Essential: Instant Pot recipes require liquid to create steam and pressure. Use chicken broth or water as the base liquid for your chicken thigh recipes. Be sure to scrape up any browned bits from the bottom of the pot after sautéing to prevent the burn warning.
• Cooking Time: Cooking times may vary depending on the size and type of chicken thighs you are using. Bone-in, skin-on chicken thighs typically require a longer cooking time than boneless, skinless thighs. Adjust cooking times accordingly.
• Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for a specified amount of time after cooking helps to keep the chicken thighs moist and tender. Follow the recipe instructions for natural pressure release times.
• Doneness: Always check the internal temperature of the chicken thighs with an instant-read thermometer to ensure they are cooked to a safe internal temperature of 165°F (74°C).
• Avoid Overcrowding: Even if you’re cooking for a crowd, don’t overstuff your Instant Pot with chicken. Cook in batches if necessary to ensure even cooking.

Read also: Keto Calorie Counting: A Detailed Guide

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