Instant Pot Chicken Thighs Gravy

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices


Take 8-10 red chillies and grind them in fine powder.


Mix chilli powder with 1 tsp vegetable oil and add salt to it.

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
  • Amount per serving
  • Calories0
  • % Daily Value*
Today I am going to share yet another easy, quick and tasty instant pot chicken thighs recipe. It’s fast, healthy and best weekday or weeknight meal for the family or friends get together at your place when you have a very small amount of free time.

Picture Courtesy: The Spicy Apron

Chicken thighs are my favorites. Either BBQ chicken thighs or fried, I used to add chicken thighs in my weekly menu. On the other side instant pot (IP) has made cooking fun for me especially during my busy work days. Its user friendly and simple control panel makes things incredibly easier. I love to try new recipes using my versatile IP pressure cooker. Not only it saves my precious time but always the recipes come out are perfect and super delicious. (Read our guide which instant pot you should buy)   Prep Time: 5 min (Plus 5 minutes for frozen chicken)                          Cooking Time: 10 min Total Time: App. half an hour                                                               Serving Size: Serves 4-5 people


  •          2 pounds (Approximate 1 Kg) fresh boneless, skinless chicken thighs
  •          1 tsp salt
  •         ½  black pepper
  •         1 tsp onion powder
  •         1 tsp paprika
  •         1 tbsp olive oil
  •         1 pounds sliced mushrooms
  •         1 wine cup chicken broth
  •         Cornstarch slurry (for that mix 2 teaspoons of cornstarch and water each)
  •         ½ cup cream
  •         ¼ cup chopped parsley

Directions to Cook

1. 1st of all set pressure cooker to saute. The pot takes some time to get hot. 2. To add some flavor, you need to season the meat with salt, black pepper, paprika and onion powder. Paprika and onion powder give some really good taste. 3. As soon as your electric pot says ON, its mean your pot is fully hot. Pour 1 tbsp of olive oil to the bottom of the inner pot. 4. Fry both sides of thighs approximate 3 minutes each side. This step will give chicken thighs some more depth of flavor. 5. Empty the center of the pot by moving chicken to the circumference of the pot. Put majority of the mushrooms in the center and stir for 2-3 minutes to give some brown coating to the mushrooms. 6. Add 1 cup chicken broth instead of water. This is a very important step because chicken broth is going to build the foundation of the sauce.  7. Now cancel the saute function. Close the lid of instant pot and pressure cook on high for 7 minutes. Make sure the pressure valve set to sealing position. 8. When time finishes, do natural release for another five minutes. 9. Transfer the cooked chicken to another dish/plate. Turn ON the saute function again to make the sauce. 11. Simmer the remaining broth and mushrooms for 3-4 minutes to intensify the flavors. 12. Add cornstarch slurry and stir the mixture  for 1-2 minutes until it thickens. 13. Then add the cream and whisk well. This step will make the gravy so creamy  and fabulous. 14. Add chicken thighs again and mix until the thighs are fully covered by the creamy gravy. 15. The tender, juicy and creamy chicken thighs are ready for family dinner. Turn OFF the saute function. Serve with rice and enjoy the creamy, flavorful and full of mushroom gravy chicken thigh pieces.

Picture Courtesy: The Spicy Apron

I hope you will like this one of the easiest recipes of chicken thighs. You can even try this method with chicken breast but chicken thighs are my favorite because they are more moist and juicy as compared to chicken breasts.

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