Chicken thighs are my favorite cut of chicken because they stay juicy and have so much more flavor than chicken breasts. These Instant Pot chicken thighs are seasoned with simple spices, quickly browned for extra flavor, and then pressure cooked until perfectly tender. They're an easy dinner for busy nights and great for meal prep, too.
Why You'll Love These Instant Pot Chicken Thighs
These Instant Pot chicken thighs are one of my favorite easy chicken dinners because they come out juicy, tender, and full of flavor every time. Chicken thighs are naturally more forgiving than chicken breasts, making them perfect for pressure cooking since they stay moist and flavorful without drying out.
- Ready in about 30 minutes from start to finish.
- Chicken thighs stay tender and juicy in the Instant Pot.
- Uses simple pantry seasonings you probably already have on hand.
- Works with bone-in, boneless, or frozen chicken thighs.
- Great for meal prep, lunches, and easy weeknight dinners.
- High in protein and naturally low carb.
- Family friendly and easy to pair with vegetables, rice, potatoes, or salad.
Ingredients needed
6-8 bone-in skin-on chicken thighs, skin removed - This recipe can also be used with boneless chicken thighs and frozen chicken thighs.
Kosher salt and pepper to taste - Enough salt and pepper to season each side of the chicken generously.
1 teaspoon garlic powder & 1 teaspoon smoked paprika
2 tablespoons avocado oil - We need the oil to brown the chicken thighs in the Instant Pot before pressure cook them. I like to use avocado oil for it's high heat tolerance but olive oil will work.
1 cup water or chicken stock - Instant pot recipes require some kind of liquid in the pot. Be sure to follow your pressure cookers instructions because some pots require more liquid than others.
How to Make Instant Pot Chicken Thighs
- I started this recipe by purchasing bone-in and skin on chicken thighs. I then removed the skin. There is absolutely no way that skin will get crispy in an instant pot! The skin will just stay flabby and all of your seasonings would be lost if you seasoned your chicken thighs, cooked them, and then removed the skin.
The reason I use bone-in chicken is so we can have juicy chicken thighs. The bone keeps them from drying out as fast.
- After removing the skin, I seasoned the chicken thighs with salt, black pepper, smoked paprika, and garlic powder.
- Then I added some avocado oil (or vegetable oil) to the inner pot of my my Instant Pot, set it to the HI sauté function, and let it get hot. I browned the chicken thighs (in batches) in a single layer to give them the most flavor possible.
- After I had them all browned, I added a cup of water to the pot (or a cup of chicken broth) and scraped the bottom to make sure there wasn't any stuck on bits.
- I then added the trivet into the Instant pot. We want to use a trivet so the chicken thighs aren't sitting in water and losing all of their flavor.
- Now we put all of the chicken thighs back in the instant pot, place the lid, made sure it was set to sealing, and set the instant pot to pressure cook the chicken thighs for 10 minutes under high pressure.
- When the timer was up, I let the pot do a 10 minute natural release, then I flipped the valve to release the remaining pressure.
Instant Pot Chicken Thigh Cook Times
The exact cook time for Instant Pot chicken thighs depends on whether they are bone-in, boneless, fresh, or frozen. I recommend using a 10-minute natural pressure release for all of these cooking times to help keep the chicken juicy.
| Chicken Thigh Type | Pressure Cook Time | Natural Release |
|---|---|---|
| Bone-in, fresh | 10 minutes | 10 minutes |
| Boneless, fresh | 8 minutes | 10 minutes |
| Bone-in, frozen | 15 minutes | 10 minutes |
| Boneless, frozen | 12 minutes | 10 minutes |
Keep in mind that larger chicken thighs may need an extra minute or two of cooking time. The best way to know when they are done is to check the thickest part of the meat with an instant-read thermometer. Chicken thighs are safe to eat when they reach an internal temperature of 165F, but are most tender at 185F.
Tips for Juicy Chicken Thighs
Chicken thighs are naturally one of the juiciest cuts of chicken, but there are a few things you can do to make sure they turn out perfectly every time.
- Use bone-in chicken thighs when possible. The bone helps insulate the meat and keeps it from drying out during cooking.
- Brown the chicken before pressure cooking. This extra step adds flavor and helps create a more flavorful cooking liquid.
- Use a trivet. Keeping the chicken above the liquid prevents it from boiling in the broth and helps maintain the best texture.
- Allow a 10-minute natural pressure release. Releasing the pressure too quickly can cause moisture to escape from the meat.
- Don't overcook. Chicken thighs are more forgiving than chicken breasts, but they can still become less tender if cooked too long.
- Check the temperature with an instant-read thermometer. Chicken thighs are done when they reach 165F in the thickest part of the meat.
- Let the chicken rest for a few minutes before serving. This gives the juices time to redistribute throughout the meat.
Can You Cook Frozen Chicken Thighs In The Instant Pot?
Yes! One of the best things about the Instant Pot is that you can cook chicken thighs straight from frozen without thawing them first. This makes it a great option for busy nights when you forgot to take dinner out of the freezer.
For frozen bone-in chicken thighs, increase the pressure cooking time to 15 minutes. For frozen boneless chicken thighs, increase the cooking time to 12 minutes. I also recommend separating the chicken thighs as much as possible before cooking. If they are frozen together in a large block, the cooking time may need to be increased slightly.
After cooking, always check the thickest part of the chicken with an instant-read thermometer to make sure it has reached an internal temperature of 165F before serving.
Ways To Use Instant Pot Chicken Thighs
One of the reasons I make these Instant Pot chicken thighs so often is because they work for much more than just dinner. I like to make a batch at the beginning of the week and use the leftovers in several different meals.
- Serve them with roasted broccoli or air fryer mushrooms for an easy low carb dinner.
- Pair them with rice, roasted potatoes, or a side salad for a family-friendly meal.
- Slice or shred the chicken and use it in salads for an easy high-protein lunch.
- Use the meat in tacos, burrito bowls, or lettuce wraps.
- Add shredded chicken to soups, casseroles, or pot pies for a quick shortcut meal.
- Serve the chicken over cauliflower rice with your favorite vegetables for meal prep.
- Use leftovers to make chicken salad for lunches throughout the week.
If you're looking for more ways to use chicken thighs, try my Air Fryer Chicken Thighs, Crispy Baked Chicken Thighs, Crock Pot Chicken Tacos, Chicken Salad Lettuce Wraps, or Keto Chicken Pot Pie.
Storage Instructions
Store leftover Instant Pot chicken thighs in an airtight container in the refrigerator for up to 4 days. The chicken reheats well, making it perfect for meal prep, quick lunches, and easy dinners throughout the week.
To reheat, warm the chicken in the microwave until heated through or place it in a covered skillet over medium-low heat with a splash of broth or water to help keep it moist.
For longer storage, freeze the cooked chicken thighs in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes! Boneless skinless chicken thighs work great in the Instant Pot. Reduce the pressure cooking time to 8 minutes and allow a 10-minute natural pressure release.
I highly recommend using a trivet. It keeps the chicken above the cooking liquid so the thighs don't become waterlogged and helps maintain the best texture.
You can, but the skin will not become crispy in the Instant Pot. I usually remove it before cooking because it tends to stay soft during pressure cooking.
This usually happens when browned bits are left stuck to the bottom of the pot after sautéing. After adding the broth or water, be sure to scrape the bottom of the pot well before pressure cooking.
Yes. Once the trivet is in place, you can stack the chicken thighs on top of each other. This recipe works well with 6 to 8 chicken thighs in a standard 6-quart Instant Pot.
Absolutely. The cooking liquid is packed with flavor from the seasonings and chicken. After removing the chicken, turn on the sauté function and whisk in a cornstarch slurry until the gravy thickens.
Recipe Card
Instant Pot Chicken Thighs (Juicy Every Time)
Ingredients
- Kosher salt and pepper to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons avocado oil
- 6-8 Bone in Chicken Thighs, skin removed
- 1 Cup water or broth
Equipment
Method
- Combine all of the seasoning in a small bowl. Lay the chicken thighs out on a cutting board and season chicken on both sides evenly with the seasoning mixture.
- Turn the Instant Pot on HI Sauté. When the display reads "hot" add 1 tablespoon of the oil. Brown the chicken thighs on both sides in batches adding additional oil as needed. This will only take 3-4 minutes per side to reach golden brown.
- Remove the chicken from the pot and add the water or broth. Scrape the bottom of the pot with a wooden spoon to remove any burned bits. Cancel sauté function.
- Add the trivet (or steamer basket will work) to the pot, then stack the chicken on top. Seal the Instant pot lid and pressure cook on high for 10 minutes.
- When the Instant Pot is finished cooking, do a 10 minute natural pressure release, then release the rest of the pressure with a quick release. Check the chicken for doneness by inserting an meat thermometer probe into the chicken thigh and make sure the internal temperature is at least 165F.
- Remove the chicken from the pot and serve. You can use the cooking liquid to make a delicious gravy with a cornstarch slurry, if desired.
Kristen says
This came out sooo delicious!! Your perfect worded directions made this one so easy to follow along and make. Mmm! We will definitely be doing this again.
Ashley says
This meal is very good and easy to make. Thanks for sharing!
Kim says
I used frozen chicken thighs, cooked for 10 minutes, which I then used in a low-carb chicken cordon bleu casserole. Wonderful recipe.
Monica says
This is my family go to! Everyone loves it. Use the rest for a salad the next day.
Bob Forman says
I made mine with carrots and 1/2 sweet onion.
Loved it and making it again tonight.
Anne Brown says
Jennifer, thanks for all your great recipes!
We have had the crispy chicken thighs with the baking powder twice now . . . game changer! This Instant Pot recipe will be next. Thanks again. ????
Tanya Lemma says
Added extra garlic, montreal seasoning, and red potatoes. Served with roasted veggies- broccoli, cauliflower, brussel sprouts, peppers, and onions.
Shamin says
If I’m using no less thighs should I still pressure cook kn high for 10 min?
jenniferbanz says
It would still be the same time
Kim says
OMG! It's amazing.
Beverly M Fitchet says
I have made these several times, using different herbs & spices and every time, they have come out perfect!
Dan Caperton says
Had a fun time making this recipe , better time eating! Did a couple of things different, first I added baby red potatoes on the bottom, then my trivet and chicken on top. Seasoned with salt and pepper and my go too creole spice. Cooked for seven minutes and then a N/R of ten minutes. So good, will prepare it again soon!
Valerie says
I’m new to the instant pot community. The chicken thighs was my 3rd meal in the pot. Turned out great! Recipe easy to follow!
Thanks so much for simple recipes!!
Carolyne S. says
Do you have any idea how much sugar and salt is in one chicken thigh?
jenniferbanz says
I don't. It just depends on how much salt you use. There should be no sugar
Margie D says
Should you adjust the cooking or pressure release times for having either fewer or more chicken thighs? I have a 6 qt. and an 8 qt. cooker, so I could make more or less, depending on how many will be home to eat!
jenniferbanz says
If you fill it up, I would add 5 minutes. I wouldn't reduce the cook time for fewer, though
Omar Perez says
Good recipe, but I would cook for more like 15-20 minutes. At 10 minutes cooking time the meat near the bone was still red. Otherwise, thank you!
Nancy says
these were soooo good! i'll definitely be making these again! I used boneless skinless chicken thighs.
Denise Herrick says
Thank you for the chicken recipe. Husband & three kids ( two are pretty picky eaters) , they loved it!
Denise
Eva says
These were absolutely delicious! I used frozen chicken thighs from Trader Joe's. I didn't have the paprika on hand so I just used the garlic powder, salt and pepper. My kids complain every single time we have chicken. But they both were like, this is amazing, can we have more. This will be a weekly staple in my house. Thanks for sharing!!
Guy says
Did you defrost the chicken first or just put them straight in the IP?
Scott McElhiney says
I had to look it up, it's the stand that allows you to put stuff in the pot, but not on the bottom. I'm using a Yedi pot and it came with two different height ones that allow you to cook a bunch of hard boiled eggs with them also. I did about 12 pieces of chicken and used both layers. It's pressure cooking now.
K Ann Guinn says
Thanks for this easy but delicious recipe. I had thawed a large package of boneless, skinless thighs and needed to cook them the other night, but had zero energy for complicated recipes. After a bit of a search, I came upon yours and it was perfect. I admit I was worried that they wouldn't cook completely so pressure cooked for 8 minutes (based on several other suggestions), but now I think the 5 minutes would have been perfect). They were still delicious and moist, but a tad stringy in places. I think the browning step started the cooking process, so next time I'll stick with your 5 minute suggestion. This will be a keeper recipe!
Sandra L says
I made these tonight with frozen bone in thighs. They were great. I sauteed, pressure cooked as directed. Then I broiled with a sauce about 8 minutes. I will be doing this one again!
Mohamed says
Great recipe. Many thanks
Theresa says
We have made this recipe multiple times. The chicken does brown if you FOLLOW directions. My picky eater who says he hates chicken just gobbles this up. Great recipe, thank you.
Glenn says
My wife saw this last night and she and I made it together tonight. We really liked it and my 19 year old son really liked it as well. It will probably take close to 30 to 35 minutes to make. You have 20 minutes alone in the 10 minute cook and 10 minute pressure release.
The recipe doesn't call it out, and most people will realize this, but you do need to switch from "saute" after browning to "pressure cook" for the actual cook.
Very good and we will definitely make this again.
Glenn Brons says
Well you kind of have a point. I mean you have a 10 minute pressure cook, then you have a 10 minute natural release so there's 20 minutes. I would put the prep time at 10 minutes to do the seasoning, and browning before you cook, then deglazing with the water. Read the instructions though, it says to brown each piece using the oil before you pressure cook. That's how it gets the nice golden brown color.
Chelsea says
Thank you so much for this great recipe! I left the skin on but followed the rest of the directions and browned first. This was important and a great suggestion! Then when I took it out I put them under the broiler in the oven to get a nice crispy top. It was delicious. I highly recommend this recipe! And like others have said, don't skip the paprika!
Kristi says
I made this for supper tonight and it was really good! I used drumsticks as that’s what I had on hand and olive oil. I sautéed the chicken first but didn’t want to drain the oil out of the pot because of all the flavor in there but also didn’t want the chicken sitting in the oil to cook. So I put the chicken on the stainless steel vegetable steamer basket and cooked them that way. I was worried they’d be dry because they weren’t sitting in any liquid but they were fall off the bone, juicy and tender. I also used chicken broth instead of water.
Kathleen says
I made this the other day and it was easy and delicious! I'm new to low carb eating and I'm so glad I found your site.
Lisa says
This recipe was a huge success & a big hit. Definitely making again. We get Hello Fresh vegetarian meals which I often make a side meat/protein with to fill up the 18year old. This is a perfect one that will go great with many of them. Thanks!!
Tia says
Yes you can. Same time. Bring your cooker to the correct pressure for your altitude, then start your timer once it reaches that point for 10minutes and let it cook. Turn the burner off when done, and let sit for 10min before releasing any remains pressure 🙂
Kuewa says
Thank you for a delicious, simple recipe that comes together quickly for a healthy weeknight dinner. I added a bunch of fresh green beans on top (I have the 8 qt. Instant Pot), and the chicken and green beans all came out perfectly cooked!
Diane says
Can you do pot in pot (rice over chicken or under chicken) at same time? Setting the same or different times?? Thank you.
Steve T says
I like this recipe because it is simple and turns out great. Like some other readers I substitute water with chicken broth and use cornstarch slurry to thicken up the drippings into a yummy gravy.
Marianne says
Super delicious! I used boneless/skinless and I did 6 mins just because I though 5 mins couldn't possible be enough! It would have been - they were coming apart after 6 mins! I didn't care - they were SO good! Don't skip the paprika - it does add a nice color. Served w/black beans I made the day before in the IP. I like the idea of using the liquid for making rice!
Anne says
Awesome recipe and the chicken came out super tender. I used the leftover juices to make rice immediately after the chicken was done. Quick and easy to prep meal. Thanks for sharing.
Bonnie Moore says
I put the rice under the chicken and cooked them together on the rice setting. That way they are ready at the same time and the rice is flavored by the chicken. Yum.
Brandon says
Do you leave the pot on sauté mode when you close the lid and set the timer for 10 minutes?
Trish Brown says
Oh my goodness...literally GOODNESS! The chicken is delicious. The only change I made was to use chicken broth instead of water. Thickened it up a little at the end and served over rice - which I also made in an Instant Pot?
Stacey says
Just made these tonight with skinless and boneless chicken thighs! It was so tender once it came out of the pressure cooker. It also filled my house with a delicious paprika aroma! Will definitely make these again!
Tayler Ross says
I love how easy dinner is made in the Instant Pot! This chicken looks amazing!
Samantha Dawn says
Love chicken thighs and I can't wait to incorporate this IP recipe into our menu!