Instant Pot Keto Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on pieces are used for maximum flavor and juiciness.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor.

Paprika: Adds a mild, smoky flavor and a beautiful color to the chicken.

Chicken broth: Used to deglaze the pot and add moisture during cooking.

When browning the chicken thighs in the Instant Pot, make sure to let the skin side cook undisturbed for the full 3-4 minutes. This allows the skin to develop a deep, golden-brown color and a crispy texture, which adds a rich flavor to the final dish. Additionally, scraping the browned bits from the bottom of the pot after adding the chicken broth is crucial, as these bits are packed with flavor and will enhance the overall taste of your keto chicken thighs.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less flavorful without the bone and skin.

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

• salt - Substitute with soy sauce: Adds a similar level of saltiness with an additional umami flavor.

• black pepper - Substitute with white pepper: Provides a similar heat and flavor but with a slightly different taste profile.

• garlic powder - Substitute with onion powder: Offers a similar depth of flavor, though it will have a slightly different taste.

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

• paprika - Substitute with cayenne pepper: Adds heat and a similar color, though it will be spicier.

• paprika - Substitute with smoked paprika: Adds a smoky flavor along with the color and mild heat.

• chicken broth - Substitute with vegetable broth: Provides a similar liquid base with a slightly different flavor profile.

• chicken broth - Substitute with bone broth: Adds a richer, more nutrient-dense flavor to the dish.

• To store your Instant Pot Keto Chicken Thighs, allow them to cool completely at room temperature. This prevents condensation from forming, which can make the chicken soggy.

• Once cooled, transfer the chicken thighs to an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.

• Store the container in the refrigerator. The chicken thighs will stay fresh for up to 4 days.

• For longer storage, you can freeze the chicken thighs. Wrap each thigh individually in plastic wrap or aluminum foil to maintain their flavor and texture.

• Place the wrapped chicken thighs in a freezer-safe bag or container. Label it with the date to keep track of freshness.

• When ready to enjoy, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.

• Reheat the chicken thighs in the oven at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, you can use the microwave, but be cautious as it may dry out the chicken.

• For a quick and flavorful reheat, consider using the Instant Pot sauté mode. Add a splash of chicken broth to keep the thighs moist and heat until warmed through.

• Enjoy your Instant Pot Keto Chicken Thighs with a side of steamed vegetables or a fresh salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken thighs in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Add a small amount of chicken broth or water to the plate.
  3. Cover with a microwave-safe lid or another plate to trap moisture.
  4. Heat on medium power for 2-3 minutes, checking halfway through.
  5. Ensure the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the chicken thighs in the skillet.
  4. Add a splash of chicken broth or water.
  5. Cover and heat for about 5-7 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

• Instant Pot Method:

  1. Set the Instant Pot to sauté mode.
  2. Add a small amount of chicken broth or water.
  3. Place the chicken thighs in the pot.
  4. Cover with the lid but do not seal it.
  5. Heat for about 5 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).

• Instant Pot: This is the main cooking device used to sauté and pressure cook the chicken thighs.

• Tongs: These are used to flip the chicken thighs while browning them in the Instant Pot.

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

• Measuring cup: This is used to measure the chicken broth.

• Spatula: This is used to scrape any browned bits from the bottom of the Instant Pot after browning the chicken.

• Serving plate: This is used to place the chicken thighs on once they are cooked and ready to serve.

Pre-mix the spices: Combine salt, pepper, garlic powder, and paprika in a small bowl beforehand to save time when seasoning the chicken thighs.

Use pre-made broth: Opt for store-bought chicken broth to avoid the time-consuming process of making your own.

Instant Pot prep: Set your Instant Pot to sauté mode while you season the chicken, so it’s ready to go when you are.

Batch cooking: Double the recipe and cook extra chicken thighs to have leftovers for quick meals later in the week.