How long it takes: about 30 minutes Equipment you’ll need: Instant Pot, whisk Servings: 4 (one chicken thigh each) These Instant Pot chicken thighs are another example of how the Instant Pot makes it a cinch to cook tender, juicy, flavorful chicken. (Okay, the blend of seasonings do a lot of work too. But the Instant Pot does the heavy lifting!) Chicken thighs have a little extra fat in them, which makes them far more forgiving than chicken breasts. The pressure cooking method also helps ensure that the moisture doesn’t bake off like it does in the oven. Using skin-on, bone-in chicken thighs promises maximum flavor but if you prefer boneless, skinless chicken thighs, I have instructions for that too!
Instant Pot Chicken Thighs Recipe
Quick and simple. No fussy techniques, no fancy tools other than your Instant Pot. Dinner’s done in just 30 minutes, making this recipe ideal for those busy weeknights when you barely have time to catch your breath! Juicy and flavorful. If you’re tired of chicken that turns out dry and bland, these Instant Pot chicken thighs are the perfect antidote! Both the cut of chicken and the cooking method mean your chicken will be moist, tender, and full of flavor. Highly adaptable. Make these chicken thighs to use for meal prep or for other chicken recipes (hello, BBQ chicken salad), or serve them as a main dish alongside mashed potatoes and steamed veggies. The seasoning blend is smoky and savory, so it works with all kinds of flavors and cuisines.
Ingredient Notes
Seasoning – Smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper make for an irresistible dry rub. Bone-In, Skin-On Chicken Thighs – The skin and the bone both help chicken thighs cook up juicy and delicious. If you prefer, the skin can be removed before cooking. Boneless skinless chicken thighs are another good option – see recipe for details. Olive Oil – Olive oil helps you get a nice sear on the chicken thighs before you pressure cook them. Chicken Broth – Use homemade chicken broth or a high-quality store-bought variety.
For optional gravy:
Butter – I recommend unsalted butter, as this gives you more control over the flavor of the gravy. All-purpose Flour – The flour is added to thicken the gravy. Make this gravy gluten-free by using a measure-for-measure gluten-free flour substitute.
How to make Instant Pot Chicken Thighs
Combine the spices in a small bowl and rub the mixture into both sides of the chicken thighs. Select the Sauté function on the Instant Pot and add a tablespoon of oil. Place the chicken thighs in the pot skin-side down; cook for 4 to 5 minutes, or until the skin is golden brown and crispy. Flip and cook the other side for an additional 2 to 3 minutes, then transfer the seared chicken thighs to a plate. You might have to brown the chicken in 2 batches. Press Cancel on the Instant Pot and pour in the chicken broth. Scrape the bottom of the pot to remove the browned bits. Position the trivet in the Instant Pot and set the chicken thighs on top. Secure the lid and set the valve to the Sealing position. Select the Manual or Pressure Cook function and set the cooking time to 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for 5 minutes. Then, carefully perform a quick release of any remaining pressure by moving the valve to Venting. The temperature of the chicken should read 165ºF on an instant-read thermometer inserted into the thickest part of the thigh. If the chicken isn’t quite done but close, simply cover the Instant Pot for a few minutes. The residual heat will continue to cook the chicken. If necessary, continue cooking for 1 to 3 minutes on high pressure (with a quick release) until the chicken is fully cooked. Remove the chicken thighs and let them rest on a plate for a few minutes before serving.
To make the optional gravy:
Pour the liquids from the Instant Pot through a fine-mesh strainer into a measuring cup to remove any solids. Skim off the fat if desired and measure one cup of the liquid. Turn the Instant Pot to Sauté and melt the butter in the pot, then whisk in the flour for 2 minutes, or until the mixture is bubbly. Slowly pour in the reserved liquid, whisking constantly. Continue to cook, whisking, until the gravy has thickened to the desired consistency.
Serving Suggestions
Potatoes and rice are classic pairings with chicken. Try my Instant Pot brown rice, crispy roasted potatoes, air fryer potato wedges or make crockpot mashed potatoes if you plan on making the optional gravy. Mashed red potatoes are great, too. Add a vegetable side with the starch for a complete dinner: grilled zucchini, air fryer asparagus, and lemon roasted broccoli with Parmesan are all excellent choices!
Recipe Variations
Use boneless, skinless chicken thighs. If you have boneless, skinless thighs on hand or prefer them to skin-on, bone-in, you can adjust the recipe to use them. When I tested boneless, skinless chicken thighs, I used 6 pieces (about 1 pound) and cooked them for 6 minutes with 5 minutes of natural release. Use frozen chicken thighs. Yes, you can cook frozen chicken thighs in the Instant Pot! Cooking instructions are on the recipe card below. Make the skin crispy. For crispier skin, set the cooked chicken thighs on a sheet pan and broil them for a minute or two. Broiling will brown the skin, too. Air Fryer: If you don’t have an Instant Pot, no worries! Try my easy air fryer chicken thighs. It’s easy and fast, just 25 minutes. They’re especially good when you use my chicken thigh marinade (if you marinate the chicken, skip the seasoning).
Make Ahead Ideas
This Instant Pot chicken thighs recipe works great for meal prep. Cut the chicken into pieces, shred it, or leave it as is and store it in an airtight container for lunches and dinners throughout the week.
Storage & Reheating Tips
Refrigerate/Freeze: Leftover Instant Pot chicken thighs can be stored in an airtight container for up to 4 days, or in the freezer for up to 4 months; remove the skin and bones before freezing. Reheat: Place the chicken thighs in a baking dish and add a splash of water or chicken broth. Cover the dish and bake until warmed, then continue to bake uncovered until the chicken reaches an internal temperature of 165ºF. Individual portions can be microwaved; try not to overheat the chicken which can make it tough and dry.
Leftover Love
Use leftovers as an add-on to salads or to make chicken salad. I love chicken thighs in my healthy curried chicken salad! If you have a lot of leftovers, use them to make a half pan of chicken enchiladas verde or shred the chicken and add it to quesadillas for an effortless, kid-friendly meal. in your Instant Pot!
