Crispy Chicken Thigh Supper: Instant Pot and Air Fryer Combo

In this recipe I turned near-expired veggies and combined them with beautiful chicken thighs to make a Crispy Chicken Thighs Recipe in the Instant Pot and Air Fryer. With hectic lives, we often end up with bits of this and that in the veggie drawer so I hope this helps give you some ideas on how to use the Instant Pot combined with an Air Fryer to reduce food waste by using the ingredients you might have otherwise thrown away. This is an amazing one-pot meal and a regular in our house.

For a step-by-step, please click below to watch the video on my youtube channel. I also guide you through the process of freezing and reheating the leftovers with minimal effort. I hope you like it.

Click the image to watch the video on my YouTube Channel

---

Recipe Card: Crispy Chicken Thighs made with an Instant Pot and Air Fryer Combo

Print

With ImageWithout Image

Crispy Chicken Thigh One Pot - Instant Pot and Air Fryer Combo

Serves: 4

Recipe by: Susan Kelly

I made this recipe to use a whole load of veg that were on the turn in the fridge- please substitute with your own favourites as it's very flexible

Ingredients

• 1 tbsp olive oil
• 4 chicken thighs (bone in, skin on)
• Half a punnet of cherry tomatoes
• 4 potatoes halved or enough new potatoes for 4
• 1/2 a red pepper
• 1 onion
• 1 heaped tsp dijon mustard
• 1 heaped tsp of wholegrain mustard
• 1/2 a lemon, juiced
• 1 tsp honey
• 1 tsp herbes de provence
• 2 cloves garlic
• 1 to 1.5 cups of apple juice or stock
• 1/d a head of broccoli florets only

Steps

1. Set the Instant Pot to saute and pre-heat
2. Add the oil then sauté the seasoned chicken thighs, skin side down, until browned
3. Sprinkle the herbs and season the other side of the chicken thighs while they are browning
4. Remove the chicken and place on a trivet that fits inside the Instant Pot. Put to one side
5. Sauté the onions, pepper and garlic in the Instant Pot to soften
6. Deglaze the bottom of the Instant Pot (important) with a little apple juice - make sure you get up all of those crispy bits at the bottom so you avoid getting a 'burn notice'
7. Add the tomatoes and stir
8. Add the honey, mustard and lemon juice and stir
9. Add the potatoes and apple juice and give everything another stir
10. Add the chicken thighs back into the pot still on their trivet -just rest on top of the veg with handles to the sides (see video if you're not sure how this works)
11. Put on the pressure cooker lid and cook on pressure cook high for 12 minutes
12. When the chicken is almost cooked, set the air fryer to preheat on max (205c) for 10 minutes
13. Quick release the pressure cooker then carefully lift out the chicken thighs on the trivet and transfer them to the air fryer (you may beed to remove the bottom tray in the air fryer dependent on your model)
14. Cook the thighs until beautifully browned- check after 5 minutes. Mine were done in 7 in the Instant Pot Vortex Plus.
15. While the chicken is browning, check the liquid left in the instant pot. Crush a couple of the potatoes (optional)and add in your broccoli.
16. Put on sauté and simmer until the broccoli is cooked.
17. Serve and enjoy!

Notes

To see how I use this Instant Pot and Air Fryer combo method, see my video for this recipe

You might also like

Slow Cooked Chicken Tagine in the Instant Pot

Instant Pot Test: Trying out my Whole Chicken and Potato One-Pot in the Ultimate

chicken thighs, reduce waste, instant pot, one pot

dinner

Did you make this recipe?

Let me know by tagging me @cookingandcalm on instagram and use hashtag#cookingcalm #instantpot