Juicy Instant Pot Frozen Chicken Thighs
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
198 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Juicy Instant Pot Frozen Chicken Thighs
Description
The Juicy Instant Pot Frozen Chicken Thighs recipe begins by mixing ground cumin, paprika, cinnamon, ground ginger, coriander, turmeric, black pepper, and salt to form a spice blend. Half the blend is rubbed onto frozen bone-in, skin-on chicken thighs. These are cooked in an Instant Pot with garlic, sliced onion, lemon juice, and chicken stock under high pressure for 15 minutes, followed by a 10-minute natural pressure release and quick release.
Since Instant Pot cooking creates moist meat but less browning, the chicken is then repositioned onto a baking sheet, patted dry, and seasoned with the remaining spice blend before broiling 5 to 12 inches from the heat source. This step crisps the skin while maintaining juicy meat inside.
The warm spices add complexity and depth to the chicken, while lemon and garlic contribute brightness. The method allows cooking directly from frozen without sacrificing moisture or flavor. Leftover stock can be thickened as a gravy. The recipe suggests optional vegetable additions and alternative crisping methods such as air frying.
Ingredients
- 1 teaspoon cumin ground
- 2 teaspoon paprika powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- 1 teaspoon turmeric powder
- 2 teaspoon salt
- 6 chicken thighs skin left on and excess fat trimmed-off, frozen
- 1 onion or about 1 cup, chopped, medium-sized
- 1½ cup chicken stock or water
- 4 cloves garlic use more if you prefer
- 2 tablespoon lemon juice
Instructions
- Mix spices (cumin, paprika, cinnamon, ground ginger, coriander, salt, turmeric) to make a spice blend.
- Season frozen bone-in chicken thighs with half the spice blend. Reserve the rest for later (see notes).
- In an Instant Pot, heat olive oil and fry garlic until fragrant. Add chicken stock or water, then the seasoned chicken thighs. Top with stock, sliced onion, and lemon juice. Cover the pot.
- Set the Instant Pot to HIGH PRESSURE for 15 minutes, ensuring the valve is sealed. After pressure cooking, allow a 10-minute natural pressure release, followed by a quick release, until all the pressure and sizzling is gone.
- Once the pressure cooking time is over, allow for a natural pressure release (NPR) of 10 minutes then followed by a quick pressure release (QPR), until all the pressure and sizzling is gone.
- For crispy skin, transfer chicken thighs to a baking sheet, pat dry, and season with remaining spice blend (about a tablespoon - see notes). Broil 5-12 inches under the heat for 5-10 minutes, or until the skin is crispy. Ensure safety while broiling. Alternatively, grease your air fryer basket and air fry at 400F (or 200C) until you obtain your desired level of crispiness.
- Serve hot with a side dish and garnish with fresh herbs like thyme, rosemary, or chives.
Notes
- To thicken the cooking stock, mix in a slurry from all-purpose, coconut, almond flour, or arrowroot powder.
- For crispy skin, broil the chicken after pressure cooking or air fry at 400°F (200°C).
- You can add vegetables like Brussels sprouts, celery, carrots, or baby potatoes by sautéing with onion and garlic before pressure cooking.
- Use only a portion of the spice blend for seasoning the chicken before broiling; reserve the rest for other recipes.
- Ensure chicken reaches an internal temperature of 165°F before serving.
- Cooking times vary by Instant Pot model: frozen thighs 14-15 minutes, boneless skinless 10 minutes, bone-in skinless 12 minutes, bone-in skin-on 12 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 4.2g | 1% |
| Fat | 2.4g | 4% |
| Saturated Fat | 7.4g | 37% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 29.4mg | 10% |
| Sodium | 843.6mg | 35% |
| Potassium | 12.2mg | 0% |
| Fiber | 1.1g | 4% |
| Sugar | 1.3g | 3% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 2.52mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 0.234mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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