Instant Pot Chicken Thighs

Save this recipe on:

There’s something truly satisfying about perfectly cooked chicken thighs—juicy, flavorful, and wrapped in a beautifully crispy skin. When made in the Instant Pot, they turn out incredibly tender with minimal effort, making them a go-to meal for busy weeknights. Whether you’re craving a simple yet delicious protein or need a quick dish to pair with your favorite sides, this recipe delivers a winning combination of convenience and taste.

I love using my Instant Pot to prepare chicken thighs because it locks in all the moisture while enhancing the natural flavors of the meat. Unlike traditional methods that require constant attention, the Instant Pot does most of the work for you. Plus, with the right seasonings, you can create restaurant-quality chicken in a fraction of the time.

---

Why You’ll Love This Instant Pot Chicken Thighs Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for busy schedules.
• Juicy & Flavorful: Pressure cooking keeps the meat moist while sealing in the seasonings.
• Minimal Clean-Up: Everything cooks in one pot, reducing mess and dishwashing time.
• Versatile: Serve it with rice, pasta, vegetables, or even shred it for tacos and salads.
• Perfectly Crispy Skin: A quick sear before pressure cooking gives that golden-brown crust.

---

What Type of Chicken Thighs Should I Use?

When making Instant Pot chicken thighs, you can choose between bone-in, skin-on or boneless, skinless thighs. Both options work well, but they yield slightly different results.

• Bone-in, skin-on thighs are ideal if you love crispy, flavorful chicken. The bone helps retain moisture, and the skin crisps up beautifully when seared before pressure cooking.
• Boneless, skinless thighs cook slightly faster and are a leaner option. They still turn out juicy but won’t have the same crispy texture as their bone-in counterparts.

If you want crispy skin, always sear the thighs first using the sauté function before pressure cooking. If you’re in a rush and don’t mind skipping the crispiness, boneless thighs can go straight into the Instant Pot.

---

Options for Substitutions

This recipe is flexible and can be adjusted based on your dietary needs or ingredient availability. Here are a few substitution ideas:

• Chicken Thighs → Chicken Breasts: If you prefer white meat, you can use chicken breasts, but be aware they may not be as juicy as thighs. Reduce the cooking time slightly to prevent dryness.
• Olive Oil → Butter or Avocado Oil: Olive oil is great for searing, but you can swap it for butter for a richer flavor or avocado oil for a higher smoke point.
• Chicken Broth → Water with Bouillon: If you don’t have broth on hand, dissolve bouillon in water for a similar depth of flavor.
• Seasonings: Feel free to experiment with spices. Add smoked paprika for a smoky kick, or use Cajun seasoning for extra heat.
• Soy Sauce → Coconut Aminos or Worcestershire Sauce: If you want a deeper umami flavor, soy sauce is a great addition. For a gluten-free alternative, try coconut aminos.

No matter what tweaks you make, the Instant Pot will ensure your chicken thighs turn out tender and delicious.

---

Ingredients for Instant Pot Chicken Thighs

Every ingredient in this recipe plays a key role in bringing out the best flavor and texture. Here’s what you’ll need:

• Chicken Thighs – The star of the dish! Bone-in, skin-on thighs deliver the most flavor and juiciness, but boneless, skinless thighs work well too.
• Olive Oil – Used for searing the chicken to get a golden-brown crust before pressure cooking. You can substitute with butter for a richer taste.
• Garlic – Fresh minced garlic infuses the dish with deep, savory notes. Garlic powder works in a pinch, but fresh is best.
• Chicken Broth – Helps create a flavorful base while keeping the chicken moist. Low-sodium broth allows better control over seasoning.
• Salt & Black Pepper – Essential seasonings to bring out the natural taste of the chicken.
• Paprika – Adds a mild smokiness and beautiful color to the chicken skin.
• Dried Italian Seasoning – A blend of basil, oregano, rosemary, and thyme enhances the overall flavor profile.
• Soy Sauce – Provides an umami boost, deepening the savory flavor. Coconut aminos can be used as a gluten-free alternative.
• Lemon Juice – A splash of acidity brightens up the dish, balancing the richness of the chicken.
• Fresh Thyme (Optional) – Garnishing with fresh herbs adds a final touch of freshness and aroma.

These simple ingredients come together to create a dish that’s packed with flavor, making every bite irresistible.

---

Step 1: Sear the Chicken

Turn your Instant Pot to the Sauté function and let it heat up for a minute. Add olive oil, then place the chicken thighs skin-side down. Sear for about 3-4 minutes per side, or until golden brown. This step helps develop a rich, crispy skin and locks in flavor. Once done, remove the chicken and set it aside.

---

Step 2: Sauté the Garlic

In the same pot, add minced garlic and stir for about 30 seconds, just until fragrant. This enhances the depth of flavor in the broth. Be careful not to burn the garlic, as it can turn bitter.

---

Step 3: Deglaze the Pot

Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. This not only prevents a “burn” warning but also adds extra flavor to the dish.

---

Step 4: Pressure Cook the Chicken

Place the seared chicken thighs back into the Instant Pot, skin-side up. Sprinkle with salt, black pepper, paprika, Italian seasoning, and soy sauce. Secure the lid, set the valve to Sealing, and select Pressure Cook (Manual) on High for 10 minutes (8 minutes for boneless thighs).

---

Step 5: Natural Release

Once the cooking time is up, let the pressure release naturally for 5 minutes. After that, carefully turn the valve to Venting to release any remaining pressure. This keeps the chicken tender and juicy.

---

Step 6: Optional Crispy Finish

For extra crispy skin, transfer the cooked chicken thighs to a baking sheet and broil in the oven for 2-3 minutes until golden brown. This step is optional but adds an irresistible crunch!

---

How Long to Cook Instant Pot Chicken Thighs

The cooking time for Instant Pot chicken thighs depends on whether they are bone-in or boneless:

• Bone-in, skin-on thighs: 10 minutes on High Pressure + 5 minutes natural release
• Boneless, skinless thighs: 8 minutes on High Pressure + 5 minutes natural release

If cooking from frozen, increase the time by about 3-5 minutes, depending on the thickness of the thighs. Always use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.

---

Tips for Perfect Instant Pot Chicken Thighs

• Sear for extra flavor: Browning the chicken before pressure cooking locks in flavor and creates a delicious crispy texture.
• Use natural release: Allowing the pressure to release naturally for at least 5 minutes keeps the meat tender and prevents it from drying out.
• Deglaze the pot: Scraping up the browned bits after sautéing prevents a burn warning and enhances the broth’s richness.
• Don’t overcrowd: Arrange the chicken in a single layer to ensure even cooking. If making a large batch, cook in two rounds.
• For crispy skin, broil: After pressure cooking, place the chicken under the broiler for 2-3 minutes for an irresistible crispy finish.
• Adjust seasoning to taste: Feel free to tweak the spices or add a kick with cayenne pepper or chili flakes.

Follow these tips, and you’ll get juicy, flavorful chicken thighs every time!

---

Watch Out for These Mistakes While Cooking

Even though Instant Pot chicken thighs are easy to make, a few common mistakes can affect the final result. Here’s what to avoid:

• Skipping the Sear: If you want that delicious golden crust, don’t rush straight to pressure cooking. Searing adds both texture and flavor.
• Not Deglazing the Pot: Leaving browned bits stuck to the bottom can trigger a burn warning. Always deglaze with broth or water.
• Releasing Pressure Too Soon: Allow at least 5 minutes of natural release to keep the meat tender and juicy.
• Overcrowding the Pot: Cooking too many thighs at once can lead to uneven cooking. Arrange them in a single layer for best results.
• Not Adjusting Cooking Time for Frozen Chicken: If cooking from frozen, increase the time by 3-5 minutes to ensure the chicken is fully cooked.
• Using Too Much Liquid: The Instant Pot doesn’t require much liquid. Stick to about ½ to ¾ cup to avoid a watery sauce.
• Forgetting to Check the Temperature: Always use a meat thermometer to confirm the internal temp is 165°F (75°C) before serving.
• Skipping the Broil Step: If you love crispy skin, don’t forget to broil the thighs for a couple of minutes after pressure cooking.

---

What to Serve With Instant Pot Chicken Thighs?

These juicy chicken thighs pair well with a variety of sides. Here are eight delicious options:

1. Garlic Mashed Potatoes

Creamy and buttery mashed potatoes complement the rich flavors of the chicken.

2. Roasted Vegetables

Carrots, zucchini, or Brussels sprouts roasted with olive oil and garlic make a perfect side.

3. Steamed Rice

Fluffy white or brown rice soaks up the flavorful broth beautifully.

4. Buttery Corn on the Cob

Sweet, juicy corn pairs well with the savory chicken thighs.

5. Caesar Salad

A crisp Caesar salad adds freshness and a bit of crunch to the meal.

6. Sauteed Green Beans

Quick and easy green beans with garlic and butter balance out the dish.

7. Mac and Cheese

Creamy, cheesy pasta is a comforting side that makes this meal extra indulgent.

8. Crusty Bread

A warm slice of rustic bread is great for soaking up all the flavorful juices.

No matter how you serve it, these Instant Pot chicken thighs are sure to be a hit!

---

Storage Instructions

Proper storage ensures your Instant Pot chicken thighs stay fresh and delicious for later meals.

• Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 4 days. Let the chicken cool completely before storing.
• Freezing: Place cooked and cooled chicken thighs in a freezer-safe bag or container. They’ll last up to 3 months in the freezer. For best results, freeze with a bit of the cooking liquid to retain moisture.
• Reheating:
  • Microwave: Heat in 30-second intervals until warmed through.
  • Oven: Bake at 350°F (175°C) for about 10 minutes.
  • Instant Pot: Use the sauté function with a splash of broth for a quick reheat.

---

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (1 chicken thigh, bone-in, skin-on):

• Calories: 250-300
• Protein: 22g
• Fat: 18g
• Carbohydrates: 1-2g
• Sodium: Varies depending on seasoning
• Cholesterol: 80mg

These values may vary based on portion size and ingredients used. If opting for boneless, skinless thighs, the calorie and fat content will be lower.

---

Frequently Asked Questions

1. Can I use frozen chicken thighs in the Instant Pot?

Yes! You can cook frozen chicken thighs without thawing. Just increase the cooking time by 3-5 minutes and make sure they reach an internal temperature of 165°F (75°C).

2. Do I have to sear the chicken before pressure cooking?

No, but it’s highly recommended! Searing adds flavor and gives the skin a golden, crispy texture. If you’re short on time, you can skip it, but the result won’t be as rich.

3. How much liquid do I need for the Instant Pot?

You need at least ½ cup of liquid (such as chicken broth or water) to create enough steam for pressure cooking.

4. Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts are leaner and can dry out more easily. Reduce the cooking time to 8 minutes on High Pressure to prevent overcooking.

5. How do I make the skin extra crispy?

After pressure cooking, transfer the chicken to a baking sheet and broil it in the oven for 2-3 minutes until the skin is crispy.

6. Can I make this recipe low-carb or keto-friendly?

Absolutely! The recipe is naturally low in carbs. Just make sure to serve it with keto-friendly sides like cauliflower rice or roasted vegetables.

7. What seasonings work best for this recipe?

You can experiment with different seasonings like smoked paprika, lemon pepper, Cajun seasoning, or even curry powder for a unique twist.

8. Can I shred the chicken for other dishes?

Yes! If you’re using boneless thighs, they shred easily and can be used for tacos, salads, sandwiches, or soups.

---

Conclusion

Instant Pot chicken thighs are a game-changer when it comes to quick, flavorful, and juicy chicken. Whether you want crispy skin or tender shredded meat, this recipe is foolproof and incredibly versatile. With just a few simple ingredients and minimal effort, you can create a restaurant-quality meal in under 30 minutes. Serve it with your favorite sides, and you’ve got a dinner that’s sure to be a hit every time!

---

Print

Save this recipe on: