Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe
If you’re craving bold flavors without hours of fuss, you’re in for a treat with this Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe. It’s a celebration of juicy, tender chicken and a zippy, garlicky sauce that brings a touch of Portugal right to your table. Whether you’re new to peri peri or it’s an old favorite, this recipe will have you licking your fingers and reaching for seconds—all in under an hour!
Ingredients You’ll Need
This dish is all about simple ingredients working together to create something extraordinary. Every element plays a role, from the juicy chicken to the aromatic spices and fiery, tangy peri peri sauce. Here’s what you’ll need (and why you’ll love each part):
- Bone-in, skin-on chicken thighs (6): The bone and skin keep the meat juicy and add loads of flavor as it cooks.
- Olive oil (1 tablespoon + ¼ cup): Used for browning and as the base of the sauce, olive oil brings richness and helps infuse the spices.
- Salt (1 teaspoon + ½ teaspoon): Essential for seasoning both the chicken and the peri peri sauce.
- Black pepper (½ teaspoon + ¼ teaspoon): Adds gentle heat and depth to the chicken and sauce alike.
- Smoked paprika (1 teaspoon + 1 teaspoon): Brings a smoky, earthy warmth that’s key to that authentic peri peri flavor.
- Garlic powder (1 teaspoon): For a savory punch in the chicken seasoning.
- Water (1 cup): Needed for the Instant Pot to build pressure and keep the chicken moist.
- Fresh lemon juice (¼ cup): Brightens up the sauce and adds a citrusy zing.
- Red wine vinegar (3 tablespoons): Gives the peri peri sauce its signature tang and helps balance the richness.
- Garlic cloves, minced (4): The heart of peri peri’s bold, aromatic flavor.
- Red chili peppers (1–2, chopped): The spice level is totally up to you—more chilies, more fire!
- Roasted red bell pepper (1, peeled and chopped): Adds sweetness and vibrant color to the sauce.
- Dried oregano (1 teaspoon): Infuses earthy, herby notes into the peri peri sauce.
- Ground cumin (½ teaspoon): Adds depth and a gentle warmth that rounds out the sauce’s flavor.
How to Make Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe
Step 1: Season the Chicken
Start by patting your chicken thighs dry with paper towels—this helps the skin crisp up beautifully. Sprinkle them generously with salt, black pepper, smoked paprika, and garlic powder. Give each thigh a little rub to make sure every nook and cranny is coated. The spices will seep right into the meat, setting the stage for maximum flavor in your Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe.
Step 2: Sauté and Brown
Set your Instant Pot to sauté mode and pour in a tablespoon of olive oil. Once it’s shimmering, lay the chicken thighs skin-side down in batches. Don’t crowd the pot—this step is about building rich, golden color and deepening the flavor. Brown each side for about 3–4 minutes, then set the chicken aside on a plate. You’ll want all those tasty browned bits left in the pot for extra flavor.
Step 3: Deglaze and Arrange
Pour 1 cup of water into the Instant Pot and grab a wooden spoon to scrape up any browned bits stuck to the bottom. Those little caramelized flecks are pure savory gold! Place a trivet into the pot, then arrange the chicken thighs on top, skin side up. This keeps the chicken juicy while preventing it from sitting directly in the liquid.
Step 4: Pressure Cook
Lock the Instant Pot lid, set the valve to sealing, and pressure cook on high for 12 minutes. When the timer beeps, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure. The chicken will be tender, flavorful, and ready to soak up that amazing sauce.
Step 5: Make the Peri Peri Sauce
While the chicken cooks, it’s time to whip up the star of this Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe—the peri peri sauce! Add olive oil, fresh lemon juice, red wine vinegar, minced garlic, chopped red chili peppers, roasted red bell pepper, smoked paprika, dried oregano, cumin, salt, and pepper to a blender or food processor. Blitz until smooth. Adjust the heat to your liking by adding more chilies if you’re feeling bold.
Step 6: Optional Broil for Crispy Skin
If you crave extra-crispy chicken skin, transfer the cooked thighs to a baking sheet and broil them for 3–5 minutes. Keep a close eye—they go from golden to charred in a flash! This step is optional, but highly recommended for that irresistible crispy finish.
Step 7: Serve with Peri Peri Sauce
Arrange the hot chicken thighs on a platter and spoon the vibrant peri peri sauce generously over the top, or serve it on the side for dipping. The combination of tender chicken and zesty sauce is what makes this Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe an absolute crowd-pleaser!
How to Serve Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe
Garnishes
Give your platter a burst of freshness by scattering chopped fresh parsley, cilantro, or thinly sliced green onions over the top. A few wedges of lemon on the side add color and let everyone squeeze extra brightness onto their plate. For a little added heat, sprinkle on a bit of crushed red pepper flakes or finely diced fresh chili.
Side Dishes
This Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe pairs beautifully with fluffy steamed rice, roasted baby potatoes, or a crisp green salad. For something more traditional, try serving it with Portuguese-style rice or warm, crusty bread to soak up every drop of that irresistible sauce.
Creative Ways to Present
Turn this dish into a festive family-style meal by piling the chicken thighs onto a big platter, drizzling with sauce, and letting everyone dig in. Or, shred the chicken and stuff it into pita pockets with crunchy slaw and a dollop of peri peri sauce for a fun, portable twist. Leftovers make a fantastic topping for grain bowls or salads, too!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe keep beautifully in the fridge. Store the chicken and sauce separately in airtight containers for up to 4 days. This way, the skin stays as crisp as possible and the sauce remains fresh and vibrant.
Freezing
If you want to prep ahead, freeze the cooked chicken thighs (without sauce) in a zip-top bag or airtight container for up to 2 months. The peri peri sauce can also be frozen in a small jar or freezer-safe container. Thaw both overnight in the fridge before reheating and serving.
Reheating
To reheat, place the chicken thighs on a baking sheet and warm in a 350°F oven until hot and sizzling, about 10–15 minutes. You can also reheat gently in the microwave, though the skin won’t be quite as crisp. Warm the peri peri sauce separately and spoon it over just before serving for the freshest flavor.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs will cook even faster, but keep an eye on the time—reduce pressure cooking to about 8 minutes to avoid overcooking. The flavor and juiciness will still shine in this Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe.
How spicy is the peri peri sauce?
The sauce’s heat depends on how many chili peppers you use. Start with one for mild heat, or add a second (or even more) if you love things fiery. Taste as you blend and adjust to your preference.
Can I make the peri peri sauce ahead?
Yes! Make the sauce up to a week in advance and store it in the fridge in a sealed jar. The flavors deepen over time, making your Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe even more delicious when you’re ready to eat.
What if I don’t have a trivet for my Instant Pot?
No worries—simply arrange the chicken thighs on top of a layer of sliced onions or carrots. This keeps the chicken elevated and infuses the cooking liquid with extra flavor.
Is this dish gluten-free?
It sure is! The Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe uses no flour or gluten-containing ingredients, so it’s perfect for anyone following a gluten-free diet.
Final Thoughts
This Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe is the kind of dish you’ll want to make again and again—bold, comforting, and guaranteed to impress. Give it a try, share it with friends, and don’t be surprised if it becomes a new favorite at your table!
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Instant Pot Bone In Chicken Thighs with Peri Peri Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Bone In Chicken Thighs with Peri Peri Sauce recipe offers a flavorful and spicy Portuguese-inspired dish that’s easy to prepare. Tender, juicy chicken thighs are pressure-cooked and paired with a vibrant homemade peri peri sauce, perfect for a quick weeknight meal or a delicious weekend feast.
Ingredients
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup water (for Instant Pot base)
Peri Peri Sauce:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 3 tablespoons red wine vinegar
- 4 cloves garlic (minced)
- 1–2 red chili peppers (chopped, adjust to heat preference)
- 1 roasted red bell pepper (peeled and chopped)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure even browning. Season all sides generously with salt, black pepper, smoked paprika, and garlic powder.
- Sauté the Chicken: Set your Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Add the chicken thighs skin-side down and brown them for 3–4 minutes per side. You may need to work in batches to avoid overcrowding. Once browned, remove chicken and set aside.
- Deglaze the Pot: Pour 1 cup of water into the Instant Pot and use a wooden spoon to scrape up all the browned bits from the bottom. This adds flavor and prevents the burn warning.
- Pressure Cook the Chicken: Place the metal trivet inside the pot and arrange the chicken thighs on top. Lock the lid, ensure the valve is set to sealing, and cook on high pressure for 12 minutes.
- Release Pressure: Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure before opening the lid.
- Prepare the Peri Peri Sauce: While the chicken cooks, combine olive oil, lemon juice, red wine vinegar, minced garlic, chopped chili peppers, roasted red bell pepper, smoked paprika, dried oregano, cumin, salt, and black pepper in a blender or food processor. Blend until smooth and well combined.
- Optional Broil for Crispiness: Preheat your broiler. Place the cooked chicken on a baking sheet and broil for 3–5 minutes to crisp the skin if desired. Watch carefully to prevent burning.
- Serve: Spoon generous amounts of peri peri sauce over the hot chicken thighs or serve the sauce on the side. Enjoy with rice, roasted potatoes, or a fresh salad for a complete meal.
Notes
- Adjust the number of chili peppers in the peri peri sauce to suit your preferred heat level.
- This dish pairs beautifully with rice, roasted potatoes, or a crisp green salad.
- The peri peri sauce can be made ahead and refrigerated for up to one week.
- For extra smoky flavor, consider adding a dash of smoked paprika to the sauce before blending.
- If you don’t have an Instant Pot, you can bake the chicken thighs at 400°F for 35–40 minutes instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
