Instant Pot Chicken Thighs and Vegetables has the right amount of seasoning and makes an amazing quick and easy dinner any night. This Instant Pot bone in chicken thighs and vegetables also get’s done at the same time in one-pot under 30 mins!
Instant Pot Bone in Chicken Thighs and Vegetables
Today’s recipe of Instant Pot Chicken, potatoes, carrots is so easy to make with just a handful of seasonings! A flavorful broth is all you need and a good dose of cajun seasoning. It really makes a difference and instantly elevates the flavor of this one-pot dinner!
Don’t forget to drizzle the extra sauce while serving this Instant Pot chicken thighs and vegetables.
Tips & Tricks
- The perfect seasonings: Building up those robust flavors is the key to this simple one-pot chicken dinner recipe. Use all the seasonings mentioned in this recipe, especially the cajun seasoning, they boost the flavor profile of this dish almost instantly.
- Sear Chicken: Season the bone-in & skin-on chicken thighs heavily. Than, sear them on high heat until you get that heavenly golden brown crispy skin! Don’t worry about the brown bits at the bottom of the pot, they’ll add tons of good flavor.
- For crispy skin chicken: After pressure cooking the chicken and vegetables. Fish out the chicken thighs and quickly sear the (skin side down) on a cast iron skillet over high heat until the skin turns crispy (2 mins). Don’t forget to brush the skillet with oil or butter! You can even broil the chicken thighs in the oven (2-3 mins) to make the skin crispy.
- Flavorful potatoes & carrots: Rub the veggies with olive oil & all the dry seasonings. Allow them to rest until you are done searing the chicken thighs. This will make the most amazing pressure cooked veggies of all times.
- Leftover stock: The leftover stock turns out amazing, the juices from the chicken, the great seasonings, the amazing fat drippings from the chicken skin, the onion, garlic, lemon zest all make it heavenly!. Use the left over stock as a sauce, pour it over the instant pot chicken thighs and vegetables while serving. Use the rest of the stock to make soups or flavor up steamed rice.
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Chicken: Bone-in, skin-on chicken thighs works best for this recipe. The skin adds tons of flavor to the dish and the stock. You can even enjoy crispy skin with just 2-3 mins extra searing or broiling the chicken thighs.
- Vegetables: We used unpeeled baby gold potatoes and organic whole carrots dice into 2-2.5 inch pieces. The thin part of the carrot will over-cook, so if you do not prefer that than add only equal diameter thick parts of the carrot and save the thin tips for soups. or homemade stock.
- Aromatics: We found that red onion adds an intense flavor that goes very well with this recipe. Use it if you can or else sun it with yellow onion. Garlic cloves are a must too!
- Lemon zest: Zest have a lemon and add it. It facelifts the recipe with a touch of freshness. That hint of subtle lemon flavor is absolutely mouthwatering.
- Seasonings: Cajun seasoning, oregano, crushed black pepper, red pepper flakes, paprika. The seasonings that we used today plays a massive role in make this Instant Pot bone in chicken thighs and vegetables outstanding. We went heavy with a bunch of seasonings that simply created magic.
- Chicken Stock: Use Better than Bouillon paste instead of regular chicken stock. This stuff is good and lasts longer.
- Cooking fat: Butter & extra light olive oil.
- Salt to open up the flavor.
Method – Instant Pot Chicken, potatoes, carrots
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Marinate chicken and vegetables
- Rinse chicken: Rinse the chicken thighs & pat them dry completely with the help of kitchen tissues.
- Marinate chicken: Add all the dry seasoning like paprika, cajun seasoning, crushed black pepper, oregano, red pepper flakes & salt. Rub well to coat the chicken. Marinate either over-night or 30 mins.
- Marinate vegetables: Dice the veggies, onion & garlic and add olive oil and all the dry seasonings like paprika, red pepper flakes, ground black pepper, oregano, cajun seasoning. Mix well to coat. Set them aside.
Step #2 Sear Chicken
- Sear Chicken: Set instant pot on SAUTE function and set it on HIGH heat setting. Add oil & butter and sear the marinated chicken thighs until golden brown or the skin turns crispy. Don’t worry about the brown bits stuck at the bottom of the pot, we’ll be de-glazing the pot later. The brown bits will add so much flavor to the dish. Set aside the seared chicken.
Step #3 Pressure cook chicken and vegetables
- De-glaze pot: Pour chicken stock and de-glaze the pot very well scraping the bottom and the sides of the pot with the help of a spatula. There should not be any stuck food particles at the bottom of the pot. CANCEL the SAUTE function.
- Layer veggies & chicken: Transfer the marinated veggies into the pot. DO NOT mix or tir. Layer them in a single layer. Now, transfer the seared chicken on top of the veggies bed. DO NOT mix or stir.
- Pressure cook: Secure the lid and PRESSURE COOK on HIGH for 8 mins followed by 5 mins natural pressure release. The veggies will be well cooked and the chicken thighs will be extremely juicy & tender.
- Optional searing or broiling: If you prefer crispy skin chicken than do sear in on a cast iron skillet over high heat with skin side down for 1-2 mins or broil the chicken thighs for 2-3 mins on the top rack of the oven. You’ll have amazing crisp skin chicken.
- Serve instant pot chicken thighs and veggies: Serve the chicken thighs and vegetables with the excess flavored stock from the pot. Drizzle the stock on top of the chicken and veggie and dig in!
- Fridge: Any leftovers will last for 4 days in the fridge when stored in air tight container.
- Freezer: You can totally freeze the cooked chicken thighs for upto 2 months in the freezer. However, we would not recommend freezing the vegetables because they are tender & might not hold up quite well when thawed & re-heated.
How to re-heat pressure cooker chicken thighs & vegetables?
You can re-heat pressure cooker chicken thighs and vegetables in the microwave oven until warm or hot. We would totally recommend that you drizzle the leftover awesome stock all over the chicken thighs & veggies and than re-heat it. Turns out amazingly moist & flavorful!
Instant Pot Chicken Thighs and VegetablesPrint Recipe Pin Rate
Watch Recipe Video
- 3 chicken thighs (**bone in & skin on chicken thighs are a must.)
- 4 carrots (**peeled & dice into 2.5 inch long pieces. You may keep aside the thin ends for soups, using them will over cook them.)
- 12 baby potatoes (**we used gold potatoes, unpeeled & whole.)
- 1 onion (**use 1 large red onion diced into large chunks and petals separated.)
- 5 fresh garlic cloves (**whole & peeled. Mash them lightly with back of knife to release more flavor.)
- 1/4 tsp Lemon zest
- 1/2 cup chicken stock (**we used 1/2 tbsp Better than Bouillon paste diluted in 1/2 cup warm/hot water.)
- 2 tbsp Olive Oil (**light or extra light. You can also use any neutral oil. Refer the list in the NOTES below.)
- 1 tbsp Unsalted Butter
Chicken Thighs Rub
- 1/2 tsp Cajun Seasoning
- 1/2 tsp red pepper flakes (**skip if heat intolerant or making for kids.)
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp crushed black pepper (**use 1/2 tsp if using ground black pepper.)
- salt (**1-2 pinches to open up the flavor. )
- Marinate chicken thighs: Rinse the chicken thighs and pat them dry completely with the help of kitchen tissues. Add all the ingredients mentioned above in the “Chicken Thighs Rub” in a bowl/plate. Place the chicken thighs and coat them well with this dry rub on all sides. Marinate the chicken either over night or for at least 30 mins.
- Marinate vegetables: Dice the carrots and onion. Add them in a bowl along with the baby potatoes & garlic. Than, add all the ingredients mentioned above in the “Vegetables Rub” section into the bowl. Coat the vegetables very well with this rub. Set them aside while you sear the chicken.
- Sear Chicken: Set Instant Pot on SAUTE function and keep it on HIGH heat setting. Add olive oil & butter and when they become moderately hot gently release the chicken thighs and sear them until golden brown or the skin becomes crispy. Flip sides and sear well, There will be lots of brown bits sticking at the bottom of the pot. Do not worry we’ll be de-glazing the pot later. Set aside the seared chicken.
- De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the bottom & the sides of the pot with the help of a spatula. There should not be any stuck food particles at the bottom of the pot. This will prevent the BURN error! Add the lemon zest. CANCEL the SAUTE function.
- Layer veggies & chicken: Now, add the marinated vegetables into the pot. DO NOT mix or stir. Gently spread out the vegetables with the help of a spatula to form a single layer. Transfer back the seared chicken thighs into the pot and place them on top of the veggies in a single layer. DO NOT mix or stir.
- Pressure Cook chicken & veggies: Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for 8 mins. Once, the cooking cycle is over the instant pot will begin to beep. Wait for 5 mins natural pressure release & than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
- Sear/broil chicken thighs (OPTONAL): If you prefer crispy chicken than sear the cooked chicken thighs (skin side down) on a cast iron skillet over medium high heat. You may even broil the chicken on the op rack of the oven for 2-3 mins or until the skin becomes crispy. This step is totally OPTIONAL. You can serve the chicken thighs directly after pressure cooking them.
- Serve: Serve the instant pot chicken thighs and vegetables on a plate, drizzle or pour the flavored stock from the instant pot, garnish with fresh chopped parsley. Enjoy!.
- For extra kick: You may increase the amount of red pepper flakes.
- Making it for kids: Skip adding the red pepper flakes if your kid is totally heat intolerant.
- Neutral Oils: Canola, sunflower, vegetable oil, avocado oil, light and extra light olive oil are very good examples of neutral oils. They don’t have any strong depth of flavor and they are neutral in taste and flavor! You can pick your favorite neutral oil from this list for todays recipe.