Side dish - Insta pot keto chicken thighs recipes

Author: Caroline Powell

Side dish Dinner Easy chicken Main dish Poultry

This recipe for Instant Pot chicken cubes will help you make and freeze cooked chicken cubes for soups, stews, casseroles and more. The Instant Pot makes quick work of cooking bone-in chicken thighs, for a tender, falling-off-the-bone kind of dinner.

Instant Pot Chicken Cubes
Moroccan Instant Pot Chicken
Instant Pot Chicken Thighs
Instant Pot Chicken Thighs
How to cook chicken thighs in an Instant Pot?
Are there any recipes for Keto chicken thighs?
Can you cook keto chicken in an Instant Pot?
How to make lemon butter chicken in an Instant Pot?

Instant Pot Chicken Cubes

One way to stay on track with a low carb diet is meal prep and the Instant Pot pressure coooker is a very useful tool. This recipe for Instant Pot chicken cubes will help you make and freeze cooked chicken cubes for soups, stews, casseroles and more.
Provided by: Denise
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

5 lbs bonesless, skinless fresh chicken breasts, cubed
1 cup water
1 teaspoon Better than Bouillon chicken base
1/2 teaspoon salt
1/2 teaspoon pepper

Nutrition:

Calories: 335 calories
Serving Size: 1 serving
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Season the cubed chicken with salt and black pepper, then add to the Instant Pot or other pressure cooker.
Mix water and Better than Bouillon to make broth and pour in the pot, cover with lid and set the steam release valve to the back. (NOTE you can use 1 cup of broth instead of the water and Better than Bouillon if you want though the BTB gives it more flavor.)
Manually cook for 8 minutes. Do a quick press release not a natural release as you don't want it to keep cooking.
Take off the lid and let chicken cool before freezing. Save the liquid to make soup with.
Divide the chicken into 8 freezer bags. Do not add any liquid. Make sure you get as much air out of the bags as possible. Flatten and write the date on the bag. Stack in the freezer for later use.

Notes: Instant Pot Chicken Thighs - Tastes Better from Scratch, Instructions. (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is …

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insta pot keto chicken thighs

Moroccan Instant Pot Chicken

This Moroccan Instant Pot chicken thighs recipe is a great keto dinner recipes and is perfect for meal prep. If you are looking for an easy Instant Pot Shredded Chicken recipe, look no further.
Provided by: Linley Richter
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Moroccan
Number of ingredients: 25

Ingredients:

Nutrition:

How to cook:

For the sweet potatoes, preheat oven to 400ºF. Place sweet potatoes on a baking sheet and drizzle with olive oil, garlic powder, and chili powder. Mix well. Bake at 400ºF for 20-25 minutes.
For the chicken, mix cumin, turmeric, ginger powder, garlic powder, chili, cayenne, and salt together. Place chicken thighs in a large bowl and pour spices over the thighs. Rub chicken with spices, making sure each thigh is coated in spices. Set aside.
Next, open your Instant Pot and turn on the saute function. When your Instant Pot beeps, it is hot and ready to go. Add two tablespoons of olive oil to the Instant Pot. When olive oil is fragrant, place chicken thighs skin down. Let cook for 2-3 minutes and flip. Cook for an additional 2-3 minutes and remove from Instant Pot.
Place the rest of the ingredients for the chicken into the Instant Pot. Mix well. Place Chicken on top of the mixture and seal your Instant Pot (make sure you seal the vent on the top). Set your timer for 10 minutes and press ‘Manual’ and ‘High Pressure’. When your Instant Pot builds up enough pressure, it will start to count down from 10.
While chicken is cooking, prepare couscous by bringing 1 cups of water to a boil. Remove from heat, add couscous to boiling water, and cover. Let sit for 5 minutes. Uncover and fluff couscous with a fork.
In a large mixing bowl mix all ingredients for couscous. Set aside.
When your chicken is done, your Instant Pot will beep. It will automatically release pressure. You will hear the pin on the top of your Instant Pot ‘pop’ when all pressure has been released. This takes about 5-10 minutes.
Remove Instant Pot cover when you are sure all pressure has been released. Remove chicken from Instant pot and use 2 forks to shred. Throw away skin and bones and then place the shredded chicken back in the instant pot and mix with all of those yummy juices.
Serve chicken with sweet potatoes and couscous. Enjoy! Optionally top with feta cheese and pistachios.

Notes: Instant Pot Chicken Thighs, Roux. In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking …

Instant Pot Chicken Thighs

The Instant Pot makes quick work of cooking bone-in chicken thighs, for a tender, falling-off-the-bone kind of dinner.
Total time: 45 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

2 1/2 lb. bone-in, skin on chicken thighs (about 4 to 6 thighs, depending on the size)
1 tsp. salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. paprika
1/2 tsp. Italian seasoning
1 1/2 tbsp. olive oil
3 cloves garlic, peeled and smashed
3 lemon slices
1 c. chicken stock
1 tbsp. cornstarch
Chopped fresh herbs, such as parsley, dill or thyme, for serving

How to cook:

Trim any excess skin that stretches beyond the top of the chicken thighs.
In a small bowl, combine the salt, pepper, paprika and Italian seasoning. Sprinkle all over both sides of the chicken thighs.
Set your Instant Pot to the sauté setting and let the insert heat until very hot (it takes 2 to 3 minutes to heat up). Add the olive oil to the base of the pot, then 1/2 of the chicken thighs, skin-side down. Cook until golden brown, 5 to 7 minutes. Remove the thighs to a plate. Repeat with the remaining chicken thighs, then transfer to a plate. Turn off the Instant Pot.
Add the garlic, lemon slices, and chicken stock to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon. Nestle the chicken thighs skin-side up in the pot (you may have to shingle them slightly).
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 15 minutes. When timer is up, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Remove the lid and transfer the thighs to a plate. Cover loosely with foil to keep warm.
Discard the lemon slices and garlic and return the Instant pot to the sauté setting. In a small bowl, whisk together 2 tablespoons of water and the cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened. Turn off the Instant Pot. Season with more salt and pepper to taste.
Serve the chicken with a drizzle of the sauce, topped with chopped fresh herbs.

Notes: Easy Instant Pot Keto Butter Chicken (This is So Good!), Open the lid. Remove the chicken from the Instant pot. Break it up into smaller pieces. Using an immersion blender, blend the sauce until smooth. Press the …

Instant Pot Chicken Thighs

Juicy, tender, and flavorful Instant Pot chicken thighs. Whether you're looking to cook boneless or bone-in chicken thighs, skinless or skin-on, fresh or frozen, get all the times and tips needed to make them perfect every time! Plus, you can make a delicious gravy!
Provided by: Diana
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

2 pounds bone-in skin-on chicken thighs (6-8 pieces)
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken stock or broth

Nutrition:

How to cook:

Season the chicken thighs with paprika, oregano, garlic powder, salt, and pepper.
On the Instant Pot, press on SAUTE, add the oil, and melt the butter. Brown the chicken starting skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in batches if needed.
Add the chicken stock, and deglaze scraping off any stuck brown bits to the bottom of the pot.
Insert a trivet, and put the chicken thighs on the trivet. Slightly overlapping is ok.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow to naturally release the steam for fall of the bone chicken, or quickly release the steam.
Transfer chicken thighs to a serving plate, and to thicken the sauce to make gravy (optional), set the Instant Pot to SAUTE mode, and add 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if needed.
Pour the sauce over the chicken, and garnish with chopped parsley leaves.

Notes: Keto Instant Pot Chicken Adobo Thighs, How to cook keto instant pot chicken adobo thighs. First, gather all of your ingredients you need to make the keto …