Description
This Instant Pot Bone In Chicken Thighs with Peri Peri Sauce recipe offers a flavorful and spicy Portuguese-African inspired dish made tender and juicy with pressure cooking. The homemade Peri Peri sauce blends smoky, tangy, and fiery flavors that complement the seared chicken thighs perfectly. Ideal for an easy weeknight meal, this dish delivers a perfect balance of heat and richness with minimal hands-on cooking time.
Ingredients
Scale
Chicken Thighs
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
Peri Peri Sauce
- 1 red bell pepper, chopped
- 2–3 red chili peppers (Fresno or Thai, adjust to heat preference)
- 3 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
Instructions
- Make the Peri Peri Sauce: In a blender or food processor, combine the chopped red bell pepper, red chili peppers, garlic cloves, lemon juice, white vinegar, olive oil, smoked paprika, salt, and dried oregano. Blend until the mixture is smooth and emulsified. Set aside the sauce for later use.
- Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder to ensure deep flavor infusion.
- Sear the Chicken Thighs: Set your Instant Pot to sauté mode and heat the olive oil. Once hot, place the chicken thighs skin-side down in the pot. Sear the chicken for 3 to 4 minutes until the skin is golden brown and crispy. Flip and cook the other side for 2 to 3 minutes. Remove the chicken and set it aside on a plate.
- Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This will add rich flavor to the cooking liquid and prevent burning during pressure cooking.
- Pressure Cook the Chicken: Return the seared chicken thighs to the Instant Pot skin-side up. Pour half of the prepared Peri Peri sauce evenly over the chicken. Secure the lid and set the Instant Pot to high pressure for 10 minutes. After cooking, allow natural pressure release for 5 minutes, then quick-release any remaining pressure carefully.
- Optional Broil for Crispier Skin: Remove the chicken carefully from the Instant Pot. To crisp the skin further, place the thighs under a broiler for 2 to 3 minutes until the skin is golden and crunchy. Watch closely to prevent burning.
- Serve and Enjoy: Serve each chicken thigh with additional Peri Peri sauce either drizzled on top or on the side for dipping. This dish pairs beautifully with rice, couscous, or roasted vegetables for a complete meal.
Notes
- For an extra spicy version, leave the seeds in the chili peppers or use hotter chili varieties like bird’s eye or habanero.
- This chicken dish pairs exceptionally well with grains like rice or couscous, or with a side of roasted vegetables for a balanced meal.
- Store any leftover Peri Peri sauce in an airtight container in the refrigerator for up to one week.
