Instant Pot Chicken Thighs

My ultra-juicy Instant Pot chicken thighs cook in under 25 minutes and have the most CRISPY skin ever. Use bone-in and skin-on, boneless and skinless, fresh, or frozen chicken! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 256kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition