Instant Pot Chicken Thighs
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My ultra-juicy Instant Pot chicken thighs are easy to cook in 25 minutes or less. I love how crispy the skin turns out.
If you ask my family what their favorite cut of chicken is, they’d tell you it’s chicken thighs. It’s probably why it’s one of my most frequently used proteins for dinner. My Instant Pot chicken thighs recipe is probably one of my favorite ways to cook them because it’s hands-off, requires minimal seasoning, and yields tender meat with crispy skin every time.
I tested these with both bone-in/skin-on and boneless skinless chicken thighs. Bone-in gave the crispiest skin and richest flavor, while boneless shaved off cooking time (8 minutes pressure cook) and stayed just as juicy.
Table of Contents
Instant pot chicken thighs recipe highlights
- Hands-off cooking. My household is busy, and sometimes, I can’t be bothered with babysitting our dinner! Luckily, the pressure cooker does most of the work, making it a hassle-free and handy dinner for busy weeknights.
- Done in under 25 minutes. This is one of my favorite weeknight dinners because it has minimal prep and cooking times (23 minutes to be exact!).
- Versatile. I like to serve these flavorful chicken thighs with rice or mashed potatoes and veggies, but there are so many other ways to enjoy them!
What readers are saying
★★★★★ – “This has to be the easiest Instant Pot recipe. The chicken is so fast.” – Elyce
★★★★★ – “Arman, I am obsessed with these- the seasoning mix is spot on and it’s so moist inside.” – Hannah from Facebook
Key Ingredients
- Chicken thighs. I recommend using bone-in and skin-on chicken thighs, but boneless and skinless chicken works, too. For the latter option, cook on high pressure for 8 minutes instead.
- Olive oil and butter. Searing the chicken thighs in olive oil AND butter gives them great flavor while keeping them from sticking to the bottom of the pot.
- Chicken thigh dry rub. This is an easy spice rub made from salt, black pepper, smoked paprika, and Italian seasoning.
- Garlic cloves. For an irresistible savory flavor.
- Chicken broth. The broth makes the chicken thighs moist and juicy.
How to cook chicken thighs in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the chicken. Rub the chicken thighs with the spice rub.
Step 2 – Sear. Add the butter and olive oil to the Instant Pot on Saute mode, then add the garlic and cook until fragrant. Next, place the chicken thighs skin side down in the pot and cook until browned on both sides. Set aside.
Step 3 – Deglaze the pot. Pour the chicken broth into the pot and scrape up the brown bits stuck on the bottom. Add the chicken thighs back into the pot.
Step 4 – Pressure cook. Seal the lid and cook the thighs on high pressure. Afterward, perform a quick pressure release. Serve and enjoy!
What to serve with this
I love making the chicken thighs the star of the show by plating them with simple side dishes, like cauliflower mashed potatoes, rice, roasted root vegetables, and air fryer frozen green beans. The leftovers are popular in our household, too! I sometimes shred the meat and use it in chicken tacos, Mexican soup, French onion chicken casserole, and salad wraps.
Arman’s recipe tips
- Use frozen chicken thighs. When I need to save time, I’ll cook the bone-in chicken thighs from frozen. You can skip the sear, but they need to be cooked for slightly longer (15 minutes on high pressure).
- Deglaze the pot. I highly recommend taking the time to scrape up the stuck brown bits on the bottom of the Instant Pot, as it really adds to the flavor of the chicken.
- Check for doneness. Always use a meat thermometer to ensure the chicken is cooked through. You’ll know the chicken is done when its internal temperature reaches 165ºF.
- Use the leftover broth for gravy. Using Saute mode, simmer the leftover liquid in the Instant Pot and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to help it thicken. Drizzle the gravy over the thighs and enjoy!
- Marinate the chicken. When I want extra flavor, I’ll marinate the thighs in my easy chicken thigh marinade before cooking.
Storage instructions
To store: Transfer the cooked and cooled chicken thighs to an airtight container and store them in the refrigerator for 3 to 4 days.
To freeze: The thighs also freeze well for up to 3 months. Let them thaw in the fridge overnight before reheating.
To reheat: Quickly reheat the thighs in the microwave or a 350ºF oven with a splash of chicken broth until heated through.
Frequently asked questions
I don’t cook the chicken thighs on a trivet, and I still get great results from this recipe. Feel free to use a trivet if you have one, or make a DIY trivet by placing a coiled “snake” made from aluminum foil on the bottom of the pot.
The Instant Pot can only crisp them to a certain extent. For restaurant-style crispy skin, place the cooked thighs under the broiler for 2-3 minutes or air fry them at 400°F (200°C) for 3-4 minutes after cooking.
The dry rub here is flavorful and straightforward, but I’ve also tested it with Cajun seasoning, lemon pepper, and even a honey-soy glaze (the same ones I use in my Crispy Baked Chicken Thighs recipe). The Instant Pot locks in moisture, so almost any seasoning blend works beautifully.
✅ Nutrition reviewed
Since this chicken recipe discusses nutritional benefits and healthy swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Instant Pot Chicken Thighs
Video
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 4 cloves garlic minced
- 1/2 cup chicken broth
Instructions
- Season the chicken thighs with salt, pepper, smoked paprika, and Italian seasoning. Rub all sides of the chicken.
- Turn on your Instant Pot and select the "Saute" function. Once it's hot, add the olive oil and butter to the pot. Once the butter melts, add the minced garlic and sauté until it becomes fragrant.
- Place the seasoned chicken thighs in the Instant Pot, skin-side down. Cook them for about 3-4 minutes on each side or until browned. Remove and set aside.
- Deglaze the pot by pouring in the chicken broth and using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the chicken thighs to the Instant Pot, placing them on top of the liquid. Seal the Instant Pot with its lid, and set it to the "Pressure Cook". Cook the chicken thighs on high pressure for 10-12 minutes.
- Perform a quick pressure release by carefully opening the vent to release the pressure.
- Remove the chicken thighs from the pot and serve immediately.
Notes
- Boneless chicken thighs: Cook on high pressure for 8 minutes (instead of 10-12).
- Frozen chicken thighs: Cook on high pressure for 15 minutes (instead of 10-12).
- Leftovers: Keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Absolutely yummy. I doubled the recipe and made this 2x with success both times. Thanks for being the solution for dinner for keto and S.A.D. diets.
Great recipe…..easy and delish
My only issue was the garlic started to burn while the chicken was crying
Any turned out great
If you make this you won’t e disappointed
Really love your site
Thanks so much
Lynda in Mexico
You are so wonderful, Lynda!
This recipe is fantastic
Just the right amount of flavor and the thighs came out juicy. I served them up with a salad and homemade mashed potatoes. This recipe is great for a weeknight or to cook in advance for lunch the next day. Winner !
😀 Thanks for sharing your feedback, Vera!
This recipe is fantastic
Just the right amount of flavor and the thighs came out juicy. I served them up with a salad and homemade mashed potatoes. I love this recipe, great for a weeknight or to cook in advance for lunch the next day. Winner !
This is really, really good!! So flavorful and juicy with crispy skin. I will be making this weekly.
This will be my favourite lunch!