Pumpkin Sriracha Chicken Thighs

Need a quick and hands-free weeknight meal idea? Put my Pumpkin Sriracha Sauce recipe to good use with an autumnal twist on an easy Instant Pot classic.

If I had to choose a favorite appliance, I’d have to choose my Instant Pot.

I think that I’ve used it every single week since getting it a few years ago, sometimes even multiple times. It’s the perfect way to cook up rice, soups, stews, meats — you name it, I’ve probably tried it! Having an appliance that can make tender, flavorful in under an hour is something that cannot be beat.

One of my favorite things to do when I need a quick meal is to microwave some veggies, whip up a batch of white rice or mashed cauliflower, top it off with a protein, and smother it in a delicious sauce. Tah-dah! Dinner in a flash!

And since it’s about to start getting “actually cold” in Iowa City, I knew that some Pumpkin Sriracha Chicken Thighs would hit the spot. (By actually cold, I mean it. Our high temperature listing for tomorrow is 46 degrees. It’s only a matter of time before the snow comes!)

I chose chicken thighs for this particular recipe because honestly they’re the only chicken meat I’ll eat anymore. If anyone ever comes up to you and tells you that they prefer a dry chicken breast over a deliciously juicy chicken thigh, you have my permission to call them a liar. Chicken thighs. Always. And bonus: chicken thighs are cheaper, too! I love getting mine at Trader Joe’s because you can get organic, free range thighs for under $5 a pound. Try finding a more nutritious deal. I dare ya.

Besides the thighs, all you really need for this recipe is a batch of my pumpkin sriracha sauce. I know that the sauce itself takes a little bit of prep work, but once you make one batch, you’ll have enough for a long time. And it keeps well in the fridge, too, so you can use up the leftovers as the temperatures continue to drop.

If you end up warming up with this delicious meal, be sure to tell me about it!