Instant Pot Keto Chicken Thighs Recipe

Chicken thighs: Bone-in, skin-on pieces that provide flavor and moisture.

Olive oil: Used for browning the chicken and adding richness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a savory, aromatic element.

Paprika: Adds color and a subtle smokiness to the seasoning.

To achieve perfectly crispy chicken thighs in your Instant Pot, make sure to thoroughly pat the chicken dry with paper towels before seasoning. This helps to remove excess moisture, allowing the olive oil to create a beautiful golden-brown crust when you brown the chicken in sauté mode.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This option is leaner and cooks faster, though it may lack some of the rich flavor and crispy texture provided by the skin and bones.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar flavor profile and cooking time, making them a suitable alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for sautéing and frying.

• olive oil - Substitute with coconut oil: Coconut oil is another high smoke point oil that adds a subtle, unique flavor to the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile, enhancing the dish.

• salt - Substitute with kosher salt: Kosher salt has larger, coarser grains that can add a different texture and flavor release.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor and can be used to maintain a lighter color in the dish.

• black pepper - Substitute with cayenne pepper: For those who enjoy a bit of heat, cayenne pepper can add a spicy kick to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can offer a different but complementary flavor profile if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity, making the dish more flavorful.

• Allow the chicken thighs to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled chicken thighs in an airtight container. For best results, use a container that fits the chicken snugly to minimize air exposure.
• If you prefer, you can also wrap each chicken thigh individually in aluminum foil or plastic wrap before placing them in the container. This adds an extra layer of protection.
• Store the container in the refrigerator if you plan to consume the chicken thighs within 3-4 days. Ensure your refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the wrapped or containerized chicken thighs in the freezer. They can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw frozen chicken thighs in the refrigerator overnight. This slow thawing method helps maintain the texture and flavor.
• Reheat the chicken thighs in the oven at 350°F (175°C) for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). You can also use a microwave, but be cautious as it may dry out the meat.
• For added moisture, consider brushing the chicken thighs with a bit of olive oil or chicken broth before reheating. This helps retain juiciness and enhances flavor.

• Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with foil. Cover with another piece of foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Use a microwave-safe dish and cover the chicken thighs with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Set your stovetop to medium heat. In a skillet, add a splash of olive oil or chicken broth. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken thighs in the basket and heat for 5-7 minutes, checking halfway to ensure they are heating evenly.

• For a quick reheat in the Instant Pot, add a cup of water to the pot and place the chicken thighs on the trivet. Set to steam mode for 3-4 minutes. Perform a quick release and serve immediately.

• Instant Pot: An electric pressure cooker used to cook the chicken thighs quickly and efficiently.

• Sauté function: A feature on the Instant Pot used to brown the chicken thighs before pressure cooking.

• Olive oil: Used to help brown the chicken thighs and add flavor.

• Tongs: Used to turn and remove the chicken thighs from the Instant Pot.

• Measuring spoons: Used to measure out the salt, pepper, garlic powder, and paprika.

• Trivet: A rack placed inside the Instant Pot to keep the chicken thighs elevated above the water.

• Cup: Used to measure the water added to the Instant Pot.

• Lid: The cover of the Instant Pot that locks in place to create a sealed environment for pressure cooking.

• Pressure release valve: A mechanism on the Instant Pot used to release pressure quickly once cooking is complete.

Season in advance: Season the chicken thighs the night before and store them in the fridge to save time on prep.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Batch browning: Brown the chicken thighs in larger batches if your Instant Pot allows, reducing the overall cooking time.

Quick release: Use the quick release method to save time on pressure release.

Pre-measure spices: Measure out all your spices beforehand to streamline the seasoning process.