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Home » Keto Recipes » Instant Pot Recipes

Published: Feb 13, 2023 · by: jenniferbanz

Instant Pot Chicken Thighs

Instant Pot Chicken Thighs are so easy to make, tender, and full of flavor. I used bone in chicken thighs, but this method would work with boneless skinless chicken thighs and frozen chicken thighs as well.

instant pot chicken thighs on a yellow plate
Contents hide
1 Ingredients needed
2 How to make instant pot chicken thighs
3 Tips for the best instant pot chicken thighs
4 Frozen chicken thighs in the instant pot
5 How long does it take to cook chicken thighs in a pressure cooker?
6 Tools to help make this recipe
7 Instant Pot chicken thighs serving suggestions
8 More Instant Pot recipes
9 Instant Pot Chicken Thighs Recipe
9.1 Ingredients
9.2 Equipment
9.3 Instructions
9.4 Jennifer's tips
9.5 Nutrition per serving

These chicken thighs in the instant pot are ready in a flash, full of flavor, and they are so easy to make!

Hands down, my favorite piece of chicken is the chicken thigh.  It has so much flavor, and can handle cooking without drying out.  One of my favorite ways to cook chicken thighs is with my Instant Pot Pressure Cooker!

I love to use chicken thighs in my recipes!  I have a delicious recipe for Crispy Baked Chicken Thighs that you will not want to miss.

I do have room in my menu for chicken breast, though.  I like to use Instant Pot chicken breast for tacos and casseroles.  I also like to use my recipe for Slow cooker chicken tacos...that is the best taco meat!

Ingredients needed

This section explains how to choose the best ingredients for this instant pot chicken thigh recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.

6-8 bone-in chicken thighs, skin removed - This recipe can also be used with boneless skinless 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 broth - 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

This section explains how to make these chicken thighs in the instant pot step by step. For a full printable recipe, see the recipe card below.

I started these instant pot chicken thighs 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.

trimming skin from chicken thighs

After removing the skin, I seasoned them with salt, pepper, smoked paprika, and garlic powder.

chicken thighs seasoned on a green cutting board

Then I added some avocado oil to my Instant Pot, set it to the sauté setting, and let it get hot.  I browned the chicken thighs (in batches) to give them the most flavor possible.

browning chicken thighs in the instant pot

After I had them all browned, I added water to the pot and scraped the bottom to make sure there wasn't any stuck on bits.

pouring water into the instant pot

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.

trivet in an instant pot

Now we put all of the chicken thighs back in the instant pot, placed 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.

chicken thighs stacked on a trivet in the instant pot

When the timer was up, I let the pot do a 10 minute natural pressure release, then I flipped the valve to release the rest of the pressure.

Tips for the best instant pot chicken thighs

  • be sure to scrape the browned bit from the bottom of the pot so you do not get a "burn" warning on your instant pot or your pot may not come up to pressure.
  • Removing the chicken thighs skin does a couple of things.  There is no way the chicken skin is going to stay crispy during pressure cooking.  It will remain flabby so it's best to remove it.  You could cook it separately and have chicken skin chips!

Frozen chicken thighs in the instant pot

You can definitely pressure cook frozen chicken thighs in the instant pot.  The only downside is you probably will not be able to remove the skin before cooking.  What I would do is skip the searing process, season the frozen chicken thighs generously, and then pressure cook them on high for 15 minutes.

How long does it take to cook chicken thighs in a pressure cooker?

These chicken thighs were bone in and they were perfectly cooked after a 10 minute cook time and a 10 minute natural pressure release.  If you used boneless skinless chicken thighs, you would need to cook them for 5 minutes, followed by a 10 minute natural pressure release.  Keep in mind that the Instant pot takes various times to come up to pressure...anywhere from 10 minutes to 30 minutes depending the temperature of your instant pot and how full it is.

Tools to help make this recipe

  • Instant Pot - of course you need a pressure cooker to make these chicken thighs!  I really like my basic Instant Pot Duo.  I've had it for many years and it still works great.
  • Pairing knife - I like to use a little pairing knife to remove the chicken skin.

Instant Pot chicken thighs serving suggestions

These go perfectly with Cauliflower Mac and Cheese, Low Carb Broccoli Salad, or Parmesan Zucchini and Corn!

You could also chop them up and make Keto Chicken Salad or Cranberry Chicken Salad and then serve it on 90 second bread.

For simple dinners I just serve with vegetables like green beans, rice, or potatoes.

More Instant Pot recipes

  • Instant Pot Crack Chicken
  • Instant Pot Ribs
  • Instant Pot Salsa Chicken
  • Instant Pot Mashed Cauliflower

HUNGRY FOR MORE?  Click here to subscribe to my newsletter so you never miss a new recipe.

pressure cooker chicken thighs in a yellow bowl

Instant Pot Chicken Thighs Recipe

Instant Pot Chicken Thighs are so easy to make, tender, and full of flavor. I used bone in chicken thighs, but this method would work with boneless skinless chicken thighs as well. This easy pressure cooker recipe will be a family favorite.
4.86 from 42 votes
PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
Course: dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 184kcal
Author: Jennifer Banz

Ingredients

  • 6-8 Bone in Chicken Thighs, skin removed
  • Kosher salt and pepper to taste
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 2 tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 1 Cup water or both

Equipment

  • Electric Pressure Cooker (Instant Pot)

Instructions

  • Lay the chicken thighs out on a cutting board and season with salt, pepper, garlic powder, and smoked paprika.
  • 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.
  • Remove the chicken from the pot and add the water.  Scrape the bottom of the pot with a wooden spoon to remove any burned bits.  Cancel sauté function.
  • Add the trivet to the pot, then the chicken.  Seal the 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.
  • Remove the chicken from the pot and serve.

Jennifer's tips

  • The browned bits must be scraped from the bottom to avoid the "burn" warning that is common with the Instant pot.  
  • The trivet is a metal insert that is designed to keep ingredients out of the water. While pressure cooking, it is necessary to use 1-2 cups of water for every recipe.
Servings: 6

Nutrition per serving

Serving: 1thigh | Calories: 184kcal | Protein: 27g | Fat: 9g | Saturated Fat: 3g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :chicken thighs instant pot, frozen chicken thighs instant pot, instant pot boneless chicken thighs, instant pot chicken thigh recipes, instapot chicken thighs, pressure cooker chicken thighs, recipe for instant pot chicken thighs

More Instant Pot Recipes

  • Carnitas - The Ultimate Pork Shoulder Recipe
  • Instant Pot Bone In Chicken Thighs
  • Instant Pot Egg Bites - Starbucks Copycat
  • Instant Pot Country Style Ribs - 3 Ingredients!

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    Recipe Reviews




  1. Kim says

    January 28, 2022 at 6:55 pm

    5 stars
    I used frozen chicken thighs, cooked for 10 minutes, which I then used in a low-carb chicken cordon bleu casserole. Wonderful recipe.

    Reply
  2. Monica says

    October 28, 2021 at 5:41 pm

    5 stars
    This is my family go to! Everyone loves it. Use the rest for a salad the next day.

    Reply
  3. Bob Forman says

    October 15, 2021 at 3:31 pm

    5 stars
    I made mine with carrots and 1/2 sweet onion.
    Loved it and making it again tonight.

    Reply
  4. Anne Brown says

    May 31, 2021 at 11:21 am

    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. 😊

    Reply
  5. Tanya Lemma says

    March 16, 2021 at 10:25 pm

    4 stars
    Added extra garlic, montreal seasoning, and red potatoes. Served with roasted veggies- broccoli, cauliflower, brussel sprouts, peppers, and onions.

    Reply
    • Shamin says

      September 06, 2021 at 12:28 pm

      If I’m using no less thighs should I still pressure cook kn high for 10 min?

      Reply
      • jenniferbanz says

        September 07, 2021 at 2:19 pm

        It would still be the same time

  6. Kim says

    January 08, 2021 at 10:39 pm

    5 stars
    OMG! It's amazing.

    Reply
  7. Beverly M Fitchet says

    December 13, 2020 at 11:33 am

    5 stars
    I have made these several times, using different herbs & spices and every time, they have come out perfect!

    Reply
  8. Dan Caperton says

    October 13, 2020 at 3:12 pm

    5 stars
    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!

    Reply
  9. Valerie says

    August 04, 2020 at 7:23 pm

    5 stars
    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!!

    Reply
  10. Carolyne S. says

    July 07, 2020 at 10:57 am

    Do you have any idea how much sugar and salt is in one chicken thigh?

    Reply
    • jenniferbanz says

      July 10, 2020 at 8:36 am

      I don't. It just depends on how much salt you use. There should be no sugar

      Reply
  11. Margie D says

    April 10, 2020 at 5:45 pm

    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!

    Reply
    • jenniferbanz says

      April 14, 2020 at 2:17 pm

      If you fill it up, I would add 5 minutes. I wouldn't reduce the cook time for fewer, though

      Reply
  12. Omar Perez says

    July 07, 2019 at 8:52 am

    4 stars
    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!

    Reply
  13. Nancy says

    June 01, 2019 at 9:48 pm

    5 stars
    these were soooo good! i'll definitely be making these again! I used boneless skinless chicken thighs.

    Reply
  14. Denise Herrick says

    May 21, 2019 at 7:10 pm

    5 stars
    Thank you for the chicken recipe. Husband & three kids ( two are pretty picky eaters) , they loved it!
    Denise

    Reply
  15. Eva says

    March 29, 2019 at 8:40 am

    5 stars
    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!!

    Reply
    • Guy says

      April 09, 2020 at 1:37 pm

      Did you defrost the chicken first or just put them straight in the IP?

      Reply
  16. Scott McElhiney says

    March 25, 2019 at 8:51 pm

    5 stars
    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.

    Reply
  17. K Ann Guinn says

    January 28, 2019 at 12:45 pm

    5 stars
    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!

    Reply
  18. Sandra L says

    January 18, 2019 at 6:36 pm

    5 stars
    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!

    Reply
  19. Mohamed says

    January 18, 2019 at 1:32 pm

    5 stars
    Great recipe. Many thanks

    Reply
  20. Theresa says

    January 17, 2019 at 9:13 pm

    5 stars
    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.

    Reply
  21. Glenn says

    January 17, 2019 at 7:17 pm

    4 stars
    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.

    Reply
  22. Glenn Brons says

    January 17, 2019 at 7:06 pm

    5 stars
    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.

    Reply
  23. Chelsea says

    January 10, 2019 at 9:07 am

    5 stars
    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!

    Reply
  24. Kristi says

    December 27, 2018 at 8:41 pm

    5 stars
    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.

    Reply
  25. Kathleen says

    December 24, 2018 at 11:07 am

    5 stars
    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.

    Reply
  26. Lisa says

    December 22, 2018 at 10:46 am

    5 stars
    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!!

    Reply
  27. Tia says

    December 15, 2018 at 8:43 pm

    5 stars
    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 🙂

    Reply
  28. Kuewa says

    December 05, 2018 at 3:32 pm

    5 stars
    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!

    Reply
  29. Diane says

    November 26, 2018 at 5:29 pm

    5 stars
    Can you do pot in pot (rice over chicken or under chicken) at same time? Setting the same or different times?? Thank you.

    Reply
  30. Steve T says

    October 04, 2018 at 10:16 pm

    5 stars
    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.

    Reply
  31. Marianne says

    September 05, 2018 at 3:17 pm

    5 stars
    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!

    Reply
  32. Anne says

    August 04, 2018 at 10:10 am

    5 stars
    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.

    Reply
    • Bonnie Moore says

      August 19, 2018 at 6:55 pm

      5 stars
      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.

      Reply
  33. Brandon says

    July 20, 2018 at 6:11 pm

    5 stars
    Do you leave the pot on sauté mode when you close the lid and set the timer for 10 minutes?

    Reply
  34. Trish Brown says

    July 19, 2018 at 6:36 pm

    5 stars
    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?

    Reply
  35. Stacey says

    June 25, 2018 at 9:20 pm

    5 stars
    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!

    Reply
  36. Tayler Ross says

    May 22, 2018 at 10:13 am

    5 stars
    I love how easy dinner is made in the Instant Pot! This chicken looks amazing!

    Reply
  37. Samantha Dawn says

    May 22, 2018 at 10:12 am

    5 stars
    Love chicken thighs and I can't wait to incorporate this IP recipe into our menu!

    Reply

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Jennifer

Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto. 

I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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