Have you ever pulled out a package of meat, like chicken thighs, and then changed your mind about the meal? Then a day later you now have this thawed meat ready to be cooked with little time or inspiration?

That was me this week. We’re nearing the end of Whole30, actually, we were on day 28 when this happened. It’s a true story.

I had pulled out 2 packages of chicken thighs for a recipe I made earlier in the week. And now, I had to do something with this other package. It was staring me down, daring me to do something new. But I already had dinner plans for that night. The kids asked for Sloppy Joe’s and so I made them.

But, at 4:30 pm the chicken and I were at a standstill.

So what did I do? I broke out my favorite tools. Olive oil, spices, and the instant pot.


  • Chicken thighs – 4-6 – I use boneless, skinless from Costco, 1 package
  • Olive Oil (I used lemon flavored)
  • Salt & Pepper
  • Garlic & Onion Powder


Step 1: Season the chicken thighs.

Step 2: Heat up the olive oil in the instant pot (Saute function.)

Step 3: Cook the chicken thighs for about 3 minutes, season the other side, then flip and cook the other side for 3 minutes.

Step 4: Remove the chicken from the pot and set aside.

Step 5: Add chicken broth (or water) to the instant pot, scrape up all the bits that stuck to the bottom.

Step 6: Add chicken on a trivet into the instant pot and cook on manual. 10 minutes if you have one layer of chicken, 12 if you have two layers. Let it naturally release.

Enjoy immediately, or store in the fridge until you need it. Like I did.

I do a lot of prep work for my meals. I often find I don’t have time in the late afternoons to put together a full meal, so I have things ready in my freezer that I can easily toss in the Instant Pot. Don’t have an instant pot yet? You need one. Promise.

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