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Putting chicken thighs in your Instant Pot is an easy way to pull together a great weeknight meal—and it’s fast. For this keto-friendly entrée, aim to get a nice browned exterior on each chicken thigh first—it not only improves the flavor (and look) of the chicken, but it enhances the flavor of the gravy as well. Then while your chicken cooks, make polenta, or mashed potatoes, and a simple green salad and—boom!—you have a square meal that is full of comfort.
How to Make It
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Press ADJUST to set it to MORE for a higher heat setting. Allow pressure cooker to heat for 3 minutes. Meanwhile, pat chicken thighs dry and season on both sides with paprika, oregano, salt, and pepper. Add olive oil to pot and add 3 or 4 chicken thighs. Cook until golden brown, about 5 minutes on one side , then flip and cook other side 3 minutes until browned. Remove thighs to a plate and repeat with remaining chicken thighs. Remove chicken to a plate.
Add chicken stock and garlic to the Instant Pot, stirring to loosen browned bits. Place wire metal steam rack in pot. Layer browned chicken thighs on steam rack , pouring any accumulated juices from plate into the pot.
Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT.
Remove chicken to a platter, remove steam rack and set Instant Pot to SAUTE; bring liquid in pot to a boil. Stir 1 tablespoon water together with cornstarch in a separate small bowl and whisk mixture into the boiling liquid in the pot. Whisk until thickened. Add parsley and remove from pot. Serve gravy with chicken.