Instant Pot Guinness Chicken Thighs are the perfect weeknight dinner recipe. Juicy, easily pulled chicken cooked in Guinness flavored sauce can be served with rice or mashed potatoes.
Guys! These Instant Pot Guinness chicken thighs are our favorites!
Now I might have been obsessed with my electric pressure cooker but don’t blame me. I just love tender and juicy dinners with lots of flavors and Instant Pot always delivers. Always!
How long do I cook chicken thighs in the Instant Pot?
It takes about 5 minutes to cook chicken thighs in your pressure cooker to perfection. By 5 minutes I mean the time when the pot is under pressure. It would depend on a recipe but in this case you are browning the thighs first which not only locks the flavors but also cooks them partially so at the end you are rewarded with easily pulled apart meat! Isn’t it great?
Can I make these Instant Pot Guinness chicken thighs on a stove top?
Yes you can. But let me tell you a story: Before I created this Instant Pot chicken thighs recipe I made it on a stove top. I knew that the recipe had a huge potential but I was quite frustrated by the amount of time it needed to cook.
50 minutes or more (depending on the size of the thighs you are using) of cooking time is something I was not happy about. And let me tell you, there was no way I could pull my chicken with a fork.
That was why I decided to make it in my pressure cooker. And guys, what a great choice it was! Instant Pot Guinness chicken thighs have tender and juicy meat & the hassle-free cooking is only another plus.
Looking for more Instant Pot recipes? Check these ones out:
- Instant Pot Fried Rice
- Instant Pot Chicken Paprikash
- Instant Pot Chicken Lentil Soup
- Instant Pot Chicken Curry
Ingredients needed to make Instant Pot Guinness Chicken Thighs
- Chicken Thighs
- Salt & Black Pepper
- Frozen Peas
11 simple ingredients is all it takes to make this quick pressure cooker dinner!
How to make Instant Pot Guinness Chicken Thighs
First sauté the onion and leek until translucent.
At this stage add the chicken thighs that you have seasoned with salt and black pepper. I am always generous with the seasoning here. It’s an important step as you don’t want to end up with a bland tasting chicken dinner. Now make sure to brown the thighs before adding the water & Guinness in. After you have added the liquid ingredients, cook it for about 7-10 minutes to reduce the alcohol.
Just before locking the lid, throw in the carrots. I recommend cutting these into larger chunks, especially if you don’t like the carrots overcooked.
Turn the steam release valve to SEALING position and press the MANUAL function. Adjust the time to 5 minutes.
Yes, these Instant Pot Guinness Chicken Thighs only need 5 minutes of cooking under pressure! You will get tender meat that can be easily pulled with your fork.
After the cooking time is over, wait 5 minutes before releasing the pressure manually. Be careful not to burn yourself with the steam.
Now remove the chicken and thicken the sauce with cornstarch (check the tips below to see the best way to thicken your sauce). Let it cook for a minute before adding the frozen peas and ketchup. Mix well and cook for a further 2 minutes. Finally add in cooked chicken thighs, taste and add more seasoning when needed.
I love serving these Instant Pot Guinness chicken thighs dinner with rice but mashed potatoes work well too!
- If you don’t have sunflower oil, feel free to use vegetable or olive oil instead.
- When it comes to onion and leek – I used both of these but because they are quite similar in taste you can use only one of them. Just increase the amount slightly.
- Make sure to season the chicken thighs well before browning them. Then let the pot do the magic and add more seasoning only at the very end when you feel like it is needed. I usually add only a pinch of both because the rest of the ingredients will flavor this chicken thigh dinner.
- The carrots will be so soft they might be falling apart. If you don’t like them way too soft, chop them into larger chunks (roughly about 1 inch/2.5 cm long).
- After diluting the cornstarch in cold water, add a tablespoon or two of the hot liquid (the sauce) in before you pour this in. I noticed that sometimes if I don’t do the extra step the sauce does not thicken well. Not sure if this is connected with the quality of cornstarch or the temperature of the liquids but I simply do it this way.
Bear in mind that this sauce might still have some alcohol in it after cooking.
Guys, I am all about Easy Instant Pot Recipes these days. So if you are too, check some of them out by clicking on the highlighted text.
Want to see how to make Instant Pot Guinness Chicken Thighs? Watch the video!
- Turn on the instant pot and press SAUTE. Pour in the oil.
- Cut the onion in half and slice thinly. Slice the leek. Place them into the inner pot and saute on high until translucent (about 3 minutes).
- Season the chicken thighs well with salt and pepper. Add them to the pot and brown them on each side. Add water + Guinness and cook for 7-10 minutes before adding carrots cut into chunks.
- Lock the lid and turn the steam release valve to SEALING. Press MANUAL and adjust the time to 5 minutes (high pressure).
- When the cooking is finished, wait 5 minutes before pressing CANCEL/KEEP WARM AND releasing the pressure manually.
- Press SAUTE. Mix cornstarch with little water and a tablespoon or two of the hot liquid (your Guinness sauce) before adding this to the pot. Stir. The sauce will thicken in a few seconds.
- Stir in peas and ketchup and let it cook for 1-2 minutes before turning it off.
- Serve with rice or mashed potatoes.
- This recipe was made in a 6-quart/6-liter Instant Pot.
- The cooking time does not include time needed for the pot to come to pressure and release its pressure (count with extra 10 mins).
- If you feel that the sauce is too thin, add more cornstarch (extra 1-2 teaspoons should be enough).
- Vegetable or olive oil can be used instead of sunflower oil.
- Either leek or onion can be omitted. Just double the amount of the other one.