Can I use boneless, skinless chicken thighs instead?

Absolutely! Boneless thighs work wonderfully in this recipe, but they'll cook even faster. Reduce the pressure cooking time to just 3 minutes with a 5-minute natural release. You'll miss the crispy skin element, but the meat will still be tender and flavorful with that amazing maple glaze.

Why did my Instant Pot give me a burn notice?

This typically happens when there's not enough liquid or when bits of food are stuck to the bottom of the pot. Make sure you properly deglaze the pot after searing the chicken, scraping up every browned bit. Also, ensure your maple syrup doesn't have additives that might burn easily.

Can I double this recipe for a larger crowd?

Yes, you can double all ingredients while keeping the cooking time the same. Just make sure not to fill your Instant Pot beyond the maximum fill line, and you might need to sear the chicken in batches to avoid overcrowding.

Is this recipe too sweet for a main dish?

Not at all! While maple syrup is sweet, the garlic and barbecue sauce balance it perfectly, creating a savory-sweet profile rather than a dessert-like sweetness. The saltiness from the seasoned chicken further balances the sweetness for a perfectly harmonious main dish.

Instant Pot Maple Glazed Chicken Thighs Recipe

Description

This Instant Pot Chicken Thighs recipe is a delicious, tender, and juicy dish made with simple ingredients and cooked to perfection. The savory and sweet sauce, made with maple syrup, barbecue sauce, and garlic, coats the crispy chicken thighs beautifully, creating a delightful meal perfect for dinner. It’s quick, easy, and packed with flavor, making it ideal for both weeknight dinners and special occasions.

Ingredients

Units Scale

Chicken

2 pounds bone-in, skin-on chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste

Sauce

4 cloves garlic, minced
1/3 cup pure maple syrup
2 tablespoons barbecue sauce

Cooking

1 1/2 tablespoons olive oil
1/4 cup water
1/2 tablespoon cornstarch + 1 tablespoon water (for slurry)

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Instructions

Prepare the Chicken
Pat the chicken thighs dry with a paper towel, then season both sides generously with kosher salt and freshly ground black pepper. This step ensures the chicken is flavorful and ready to crisp up properly in the Instant Pot.
Mix the Sauce
In a medium bowl, whisk together the minced garlic, maple syrup, and barbecue sauce until well combined. Set aside the sauce mixture to use later.
Sauté the Chicken
Turn the Instant Pot to the sauté setting. Pour the olive oil into the pot and allow it to heat up. Once hot, add the chicken thighs skin-side down. Cook for about 4 minutes or until the skin turns golden brown. Flip the chicken thighs and cook the other side until golden brown as well. Remove the chicken from the pot and set it aside.
Deglaze the Pot
Add the water to the Instant Pot and scrape up any browned bits from the bottom of the pot using a wooden spoon. These bits add incredible flavor to the sauce.
Add the Sauce and Chicken
Cancel the sauté setting, then pour in the prepared sauce and stir to combine with the liquid in the pot. Add the browned chicken thighs back into the pot, skin-side up. Stir gently to coat the chicken evenly with the sauce.
Pressure Cook
Secure the Instant Pot lid and set it to pressure cook on high for 5 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. Then, manually release any remaining pressure and carefully open the lid.
Thicken the Sauce
Remove the cooked chicken thighs from the pot and set them aside. Turn the Instant Pot back to the sauté setting. Stir in the cornstarch slurry (½ tablespoon cornstarch mixed with 1 tablespoon water) to the sauce and bring it to a simmer. Continue cooking until the sauce thickens, then turn off the Instant Pot.
Serve and Enjoy
Spoon the thickened sauce over the chicken thighs before serving. Enjoy this savory and sweet dish with your favorite sides!

Notes

Substitutions: You can substitute honey for maple syrup for a slightly different flavor.
Tips: Ensure the Instant Pot is nice and hot before adding the chicken thighs to prevent sticking.
Storage: Store the cooked chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Ensure the sauce is stored separately if freezing for optimal texture.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 370mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 20g
Cholesterol: 75mg