Instant Pot Maple Garlic Chicken Thighs

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These tender, fall-off-the-bone chicken thighs have a sweet and savory taste to them while being a simple, easy-to-make pressure cooked meal that takes minutes to cook!

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Since my symptoms with SCDS have been getting worse and I get frequent pressure headaches and chronic fatigue, I have been using my instant pot more for meals in the kitchen.  It just simplifies how you cook many meals!  I have really learned to love my instant pot and am excited to start creating more recipes in it once I heal from surgery.

I love the different ways to use maple as a flavoring in the fall, so I decided to use it in this recipe with chicken thighs and garlic.  Garlic is another thing I love, who doesn’t love the smell of fresh garlic cooking on the stove in the kitchen??  I always keep some garlic in my pantry.  I should be safe from vampires!

maple garlic chicken thighs paleo

This recipe came out great and was a pleaser.  The flavors of the garlic and maple complemented each other quite nicely to make for a sweet and savory taste.  I love how juicy and tender these chicken thighs are.  But mostly, how simple this recipe is!  And using one pot makes for an easier cleanup too!

instant pot maple garlic chicken thighs on plate

Instant Pot Maple Garlic Chicken Thighs
Prep Time
10 mins
Cook Time
10 mins
Course: Main Course
Keyword: chicken thighs, instant pot, instant pot chicken thighs, maple garlic chicken thighs, paleo chicken thighs, paleo instant pot recipes, paleo recipes, simple chicken thighs
Servings: 4
  • 2 lbs bone-in, skin-on chicken thighs
  • salt & pepper
  • 2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1/4 cup chicken broth
  • 1/4 cup maple syrup
  • 1/2 tsp apple cider vinegar
  • 1 Tbsp parsley optional
  1. Sprinkle the chicken thighs with salt and pepper on both sides. Turn the Instant Pot to saute mode. Once it is heated, add the olive oil.

  2. Pan sear the chicken thighs skin side down for about 3-4 minutes, until it is browned. Then sear the other sides.

  3. Add the minced garlic and saute until it is lightly browned and fragrant.

  4. Add the chicken broth, maple syrup, apple cider vinegar, and more salt and pepper to taste. Turn off saute mode and cove the pot.

  5. Select manual and set to high pressure for 8 minutes. Make sure the lever is on sealing. Once it beeps, turn the lever to quick release.

  6. Once the valve drops, carefully remove lid. Transfer chicken thighs to a plate and top with chopped parsley, if desired. Serve and enjoy!

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