Instant Pot Chicken Thighs and Potatoes

4 servings
25 min


Instant pot chicken thighs and potatoes with a delicious lemon Dijon gravy. Made with boneless thighs that are perfectly moist and juicy, you can have dinner ready in just under 30 minutes!

When it comes to chicken, I am all about them thighs.


They’re always moist and juicy, making them my weapon of choice when it comes to dinner.


These instant pot chicken thighs with lemon Dijon sauce do not disappoint.


Quick, easy and delicious. I mean, do I really need to say more?


No but really, these boneless chicken thighs and potatoes are cooked in the Instant Pot in just 5 minutes!


If you’re not sold on the Instant Pot yet, maybe you will be after hearing that you can have your whole dinner ready (sides included) in under 20 minutes from start to finish.


Boneless chicken thighs get a rub down with olive oil, tarragon, lemon zest and garlic, before getting seared to golden perfection.


A quick lemon Dijon garlic sauce is made before adding the chicken back, along with potatoes. It’s pressured cooked for just 5 minutes until the chicken is cooked through while staying juicy.


The lemon sauce is then thickened into a gravy and voila, dinner is served 🙂

Instant Pot Chicken Ingredients:
  • boneless, skinless chicken thighs: you can use bone-in but they may take a few minutes extra to cook
  • olive oil
  • fresh tarragon (or you could use basil or thyme)
  • lemon zest
  • garlic
  • salt and pepper
  • onion powder
  • Dijon mustard
  • butter
  • chicken broth/stock
  • lemon juice
  • cornstarch

If you’re a newbie and need a quick instant pot-how to, this post is great for learning the basics!


How to make Instant Pot Chicken and Potatoes:
  1. In a small bowl, mix together: olive oil, 1 tablespoon tarragon, lemon zest, garlic, salt, pepper and onion powder in a small bowl.
  2. Generously brush mixture onto all sides of the chicken. Set Instant Pot to sauté mode and add butter.
  3. Once hot, add chicken thighs in a single layer and brown 3-4 minutes per side (you may have to work in batches if you have a smaller instant pot). Remove chicken and set aside.
  4. Add lemon juice and chicken stock to the pan. Deglaze by using a flat wooden spoon to scrape up any brown bits. This will avoid getting a burn warning on the instant pot.
  5. Once the brown bits are scraped up, stir in the Dijon mustard and 1 tablespoon of tarragon.
  6. Place the metal trivet over the sauce and add your chicken thighs (they can overlap). Then, place your potatoes on top of the chicken.
  7. Cover and lock the lid to your instant pot. Press the Manual/Pressure Cook button and set to high for 5 minutes (the instant pot will take about 5-8 minutes to build up the pressure before the 5 minutes start to count down).
  8. Once done, the instant pot will beep. Allow it to naturally release pressure for 10 minutes. Then, quick release the remaining pressure by pushing down quick release button.
  9. Carefully remove the lid. Remove the chicken thighs and potatoes and set aside. Turn instant pot back to sauté mode.
  10. Whisk together cornstarch and water then add to the sauce in the instant pot. Continue whisking until it bubbles and starts to thicken into a gravy (about 3-4 minutes).
  11. Serve chicken thighs and potatoes with the lemon Dijon gravy.

Tips for perfect instant pot chicken thighs:
  1. Sear the chicken before pressure cooking. This will keep the chicken moist and adds delicious flavor…it’s worth the extra step!
  2. Deglaze the pan with the wine and chicken broth by scraping up the stuck on brown pieces (which are full of flavor). Besides from flavor, this will help to avoid getting a burn warning on the instant pot as it pressure cooks.
  3. Naturally release the pressure for the full 10 minuets before you quick release. This will also help to lock in the moisture in the chicken and it gives time to fully cook your potatoes.
Can you cook frozen chicken in the instant pot?

Yes, you can cook the chicken thighs frozen. Make sure they are not stuck together so they cook evenly.


You will also cook for 15 minutes and then naturally release the pressure for 5 minutes. If they are not golden, you can set them under the broiler for a couple minutes.


Cooking time for chicken thighs in the instant pot:

Boneless chicken thighs take 5 minutes with 10 minutes of naturally released pressure.


Bone-in chicken thighs will need 10 minutes set at high, then 10 minutes of naturally released pressure.


Chicken breasts will only need 5 minutes with 10 minutes naturally released pressure. If using chicken breasts, I would skip browning them.

For more easy chicken dinner recipes try:


Instant Pot Chicken Thighs and Potatoes

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 2 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh tarragon, divided
  • 2 teaspoons lemon zest (about 1 lemon)
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/4 cup Dijon mustard, divided
  • 1 tablespoon butter
  • 3/4 cup chicken broth or stock
  • 3 tablespoons lemon juice
  • 1 lb. baby potatoes
  • 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening

Instructions


In a small bowl, mix together: olive oil, 1 tablespoon tarragon, lemon zest, garlic, salt, pepper and onion powder.
Generously brush mixture onto all sides of the chicken.  Set your Instant Pot to sauté mode and add butter.
Once hot, add chicken thighs in a single layer and brown 3-4 minutes per side (you may have to work in batches if you have a smaller instant pot).  Remove chicken and set aside.
Add chicken stock and lemon juice to the instant pot.  Deglaze by using a flat wooden spoon to scrape up any brown bits (this will avoid getting a burn warning on the instant pot during cooking).
Once the brown bits are scraped up, stir in the Dijon mustard and remaining 1 tablespoon of tarragon.
Place the metal trivet over the sauce and add your chicken thighs (they can overlap).  Then, place your potatoes on top of the chicken.
Cover and lock the lid to your instant pot.  Press the Manual/Pressure Cook button and set to high for 5 minutes (the instant pot will take about 5-8 minutes to build up the pressure before the 5 minutes start to count down).
Once done, the instant pot will beep.  Allow it to naturally release pressure for 10 minutes (this means don't do anything!).  Then, quick release the remaining pressure by pushing down on the quick release valve.
Remove the chicken thighs and potatoes and set aside.  Turn instant pot back to sauté mode and whisk in cornstarch and water mixture. Continue whisking until it bubbles and starts to thicken into a gravy (about 3-4 minutes).
Serve chicken thighs and potatoes with the lemon Dijon gravy.

Tips

  • * I used my 8 QT Duo Nova Instant Pot
  • *Bone-in chicken thighs can be used. Set the cooking time to 10 minutes and naturally release the pressure for 10 minutes. You may want to peel off the skin as it won't get crispy unless you broil it after cooking.
  • *If using frozen chicken thighs, make sure they are separated before cooking. You will need to cook for 15 minutes, then naturally release pressure for 10 minutes.
Wine a Little Cook a Lot
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