Description
This Instant Pot Bone In Chicken Thighs with Peri Peri Sauce recipe delivers tender, juicy chicken infused with a flavorful, spicy sauce inspired by Portuguese and African cuisines. The chicken is perfectly seared then pressure cooked for quick preparation, and the homemade peri peri sauce adds a vibrant kick. Ideal for a weeknight dinner, this dish pairs wonderfully with rice, couscous, or roasted vegetables.
Ingredients
Scale
Chicken:
- 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 (like 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 smooth to create a vibrant, spicy peri peri sauce. Set it aside for later use.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Season both sides evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder for a well-rounded flavor profile.
- Sear the Chicken: Set the Instant Pot to sauté mode and heat the olive oil. Once hot, place the chicken thighs skin-side down in the pot and sear for 3 to 4 minutes until the skin is browned and crispy. Flip the chicken and sear the other side for 2 to 3 minutes. Remove the chicken thighs and set aside.
- Deglaze the Pot: Pour the chicken broth into the Instant Pot and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom. This action adds rich flavor and prevents burn warnings during pressure cooking.
- Pressure Cook the Chicken: Return the chicken thighs to the pot skin-side up. Pour half of the peri peri sauce over the chicken to infuse it with flavor. Secure the Instant Pot lid, set it to high pressure cooking for 10 minutes. After cooking, allow a natural pressure release for 5 minutes, then perform a quick release to release any remaining pressure.
- Optional Broil for Crispiness: Carefully remove the chicken thighs from the Instant Pot. For an extra crispy skin, place the chicken under a broiler for 2 to 3 minutes until the skin crisps up to your liking.
- Serve: Serve the chicken thighs hot with the remaining peri peri sauce either drizzled over the top or on the side as a dipping sauce. Pair this flavorful dish with rice, couscous, or roasted vegetables for a complete meal.
Notes
- For a spicier sauce, leave the seeds in the chili peppers or substitute with hotter varieties like bird’s eye chili.
- This dish pairs excellently with staples such as rice, couscous, or roasted vegetables to balance the bold flavors.
- Store leftover peri peri sauce in an airtight container in the refrigerator for up to one week.
- Ensure to pat chicken dry before searing to achieve crispy skin.
- Broiling is optional but recommended to enhance the texture of the chicken skin after pressure cooking.
