Saucy Pressure Cooker Chicken ThighsFeatured

This chicken dish, which includes potatoes, is perfect for the Instant Pot!


Saucy Pressure Cooker Chicken Thighs
Preparation time
Cooking time


For 6 Serving(s)


  • 3 tablespoon(s) butter, divided
  • 2 cup(s) sliced fresh mushrooms
  • 6-8 bone-in chicken thighs, skin removed
  • ½ teaspoon(s) salt, pepper, Italian seasoning and paprika
  • 6-8 medium-size new potatoes, washed, and cut into 2 inch pieces
  • ½ cup(s) flour
  • 1½ cup(s) chicken broth
  • ½ cup(s) white wine
  • ½ of a cooking onion, sliced

Saucy Pressure Cooker Chicken Thighs Directions

Select the saute setting - medium heat of your electric pressure cooker. Melt 1½ tablespoon(s) butter. Add mushrooms and cook them until tender. Remove and set them aside. Cancel the saute setting.

Mix together salt, pepper, italian seasoning and paprika. Sprinkle 2/3rds of the mixture on the chicken thighs, and sprinkle 1/3 of the mixture on the prepared potatoes. Roll chicken in flour.

Reset the pressure cooker to saute as before. Melt the remaining butter and brown the chicken thighs 3 or 4 at a time. Set them on a plate.

Add broth and wine to the pressure cooker and adjust saute heat setting to high. Cook 2-3 minutes, scraping the pan bottom to loosen bits that are stuck.

Place chicken, mushrooms, onion and potatoes in cooker.

instant pot chicken thighs raw

 Lock lid, close vent and select the pressure cooking setting - high pressure. Adjust the cooking time to 10 minutes. When cooking is completed, quick-release the pressure per the manufacturers instructions.

Remove food from cooker. If sauce is too thin, whisk in a bit of flour and allow it to thicken.

Serve with a green salad.

Recipe notes

If gravy sauce appears to be watery when cooking is completed:

- set the cooker on saute - high setting and allow the mixture to cook for an addition 3-4 minutes.

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