Instant Pot chicken thighs make a simple dinner with Savory Dust, broth and lemon. This version uses thawed boneless, skinless thighs and finishes with a spoonable pan sauce. The cook estimate includes coming to pressure, releasing pressure and reducing the liquid.
1 1/2 cups (360 ml) unsalted chicken broth, or the larger minimum amount required by your cooker
1 tbsp lemon juice
1 tbsp chopped parsley, optional
Directions
Season and brown. Pat the thighs dry and coat evenly with Savory Dust. Select Sauté on a 6-quart electric pressure cooker. Add the oil and brown the thighs in two batches for about 2 minutes per side; they will not be cooked through. Transfer to a plate.
Deglaze completely. Cancel Sauté and add the broth. Scrape the bottom with a wooden spoon until no browned bits remain stuck. Use at least the minimum thin-liquid quantity specified in your model’s manual; add more broth if required.
Pressure cook. Return the thighs and their juices to the pot, keeping below the maximum-fill line. Close and secure the lid according to the manual. Cook on High Pressure for 10 minutes. The cooker will take additional time to reach pressure.
Release and check. Let pressure release naturally for 10 minutes, then release any remaining pressure as directed by the manufacturer, keeping hands and face away from steam. Open only after pressure has fully released. Check the thickest thigh reaches 165°F; if needed, simmer on Sauté until it does. Transfer to a clean plate.
Finish the sauce. Select Sauté and simmer the liquid for 5–10 minutes, or until reduced to your liking; it will remain a light pan sauce. Stir in lemon juice. Taste before adding more Dust, then spoon over the chicken. Scatter with parsley if using. Serve four with rice or potatoes. Allow about 40–50 minutes cooking time, including pressure buildup and release.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Taste before adding extra salt.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
This recipe is written for thawed boneless, skinless thighs. Bone-in and frozen pieces need different timing and may cook unevenly when stuck together. Use a recipe specifically written for that form rather than keeping this timing.
WHY DOES THE DISPLAY SAY BURN?
Stuck-on browned bits, thick sauces or too little thin liquid can cause a warning. Cancel cooking and follow your model’s safe release and troubleshooting instructions. Scrape the base clean before pressure cooking; do not replace the broth with a thick sauce.
IS TEN MINUTES THE TOTAL COOK TIME?
No. The 10-minute setting starts after the cooker reaches pressure. Browning, pressure buildup, a 10-minute natural release and sauce reduction bring the estimated cooking time to 40–50 minutes.
WILL THE CHICKEN BE CRISPY?
No. Pressure cooking produces tender chicken in a moist environment. Browning adds flavor, but these skinless thighs will not have the texture of fried or roasted chicken.
HOW DO I STORE LEFTOVERS?
Refrigerate chicken and sauce in a shallow covered container within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F. Add a splash of broth if the sauce has reduced too far.
