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 as well.

bone in chicken thighs in a yellow bowl

 These Instant Pot Chicken Thighs 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!


I started these instant pot chicken thighs by purchasing bone in and skin on chicken thighs from ButcherBox.  I then removed the skin.  There is absolutely no way that skin will get crispy in an instant pot!

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

seasoned chicken thighs on a yellow cutting board

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

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.  I added the trivet, put all of the chicken thighs back in, placed the lid, and set the timer for 10 minutes.


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.


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 nee to cook them for 5 minutes, followed by a 10 minute natural pressure release.

This will result in meat that is perfectly juicy and tender, but not overcooked to where they completely fall apart.

chicken thighs on a yellow plate

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!

I also like to use my Instant Pot to make Crack Chicken!

5 from 9 votes
chicken thighs on a yellow plate
Instant Pot Chicken Thighs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

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. PIN THIS RECIPE ON PINTEREST

Course: dinner
Cuisine: American
Keyword: instant pot recipe
Servings: 6
Calories: 215 kcal
  1. Lay the chicken thighs out on a cutting board and season with salt, pepper, garlic powder, and smoked paprika.

  2. Turn the Instant Pot on 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.

  3. Remove the chicken from the pot and add the water.  Scrape the bottom of the pot to remove any burned on bits.

  4. Add the trivet to the pot, then the chicken.  Seal the lid and set the cook time for 10 minutes.

  5. 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.

  6. Remove the chicken from the pot and serve.

Recipe Video

Recipe Notes


If you want to know more about how to start a low carb or keto diet check out this guide:



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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. low carb | keto | keto dinners | low carb dinners

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    • Connie
    • October 6, 2018

    I must have browned them too long. I fixed them so my husband would have them cold the next day. He said they were very dry. When I took them out of the pot they seemed tender. Any ideas?

    • Steve T
    • October 4, 2018

    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.

    • Ginger Haggerty
    • October 1, 2018

    I don’t have a trivet for my pressure cooker. Can I still do this recipe without the chicken being burned?

      • jenniferbanz
      • October 1, 2018

      It will still work just fine

    • Pattie
    • September 23, 2018

    Can you use a pressure cooker instead of Instant Pot? If so do you know the time to cook?

      • jenniferbanz
      • September 24, 2018

      You could definitely use a traditional pressure cooker but I am not sure how those work

    • Janet
    • September 11, 2018

    Great recipe, thanks for sharing! I made gravy with the leftover juices (just whipping ~1.5 tbsp cornstarch and putting back on saute mode for ~5 min) and it was delicious. I will make this again and again, thanks!

      • jenniferbanz
      • September 12, 2018

      sounds great!

    • Marianne
    • September 5, 2018

    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!

    • Christina
    • August 22, 2018

    How long would you saute on each side? I couldn’t tell if browned because of the spices.

      • jenniferbanz
      • August 22, 2018

      Just a few minutes

    • Ali Perry
    • August 13, 2018

    Is it high pressure cook or low pressure cook? It just says cook 10 min.

      • jenniferbanz
      • August 14, 2018

      high pressure

    • Anne
    • August 4, 2018

    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
      • August 19, 2018

      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.

        • Julianne
        • September 19, 2018

        How long did you cook on the Rice setting? Low or High Pressure? Also, did you put the trivet on top of the rice to hold the chicken (was there room for the rice under it?) or just set the chicken on the rice?
        Thanks! I’m planning to try this tonight.

    • Brandon
    • July 20, 2018

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

      • jenniferbanz
      • July 23, 2018

      you would need to cancel, and then set the timer for 10 minutes

        • Jamie
        • August 9, 2018

        Exactly how do u set the timer? I don’t see that anywhere on my instant pot… i have the 6QT one. I’m currently cooking this, i selected Poultry for 5 min. We’ll see how it comes out (oh 5 min bc boneless) I’m still trying to figure out the natural release part. Ha.

        • jenniferbanz
        • August 10, 2018

        You can either hit one of the pre-set buttons, like poultry, or you can press the manual button, or if you have a newer Instant Pot, you can press the pressure cook button.

    • Trish Brown
    • July 19, 2018

    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😊

    • Sue
    • July 19, 2018

    Could you use frozen boneless chicken thighs?

      • jenniferbanz
      • July 23, 2018

      yes. I would use them same cooking time

    • July 11, 2018

    This was my first time to use my instant pot, so decided to try chicken and used this recipe. I asked my husband for his opinion and he said it was pretty good boiled chicken! He likes fried chicken. I thought your photo looked rather like fried chicken, so that is why I tried this recipe. It was tender and had good flavor, however I would have liked it to have some brown crispy on it. I did use the saute feature. I have a 3 qt. and I added the one cup water…maybe that is too much water for the 3 quart? Any suggestions? I did let it natural release for 10 or 15 minutes.

      • jenniferbanz
      • July 16, 2018

      Nothing cooked in the instant pot is going to be crispy

      • Froggie Doodle
      • August 24, 2018

      Yes it was boiled so I took it out and finished on the Foreman grill to get the outside crispy (removed the skin before cooking) My husband really liked it. If I hadnt browned it before serving he would have turned up his nose!!

    • Stacey
    • June 25, 2018

    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
    • May 22, 2018

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

      • jenniferbanz
      • May 22, 2018

      Yes! Love the Instant Pot so much!

    • Samantha Dawn
    • May 22, 2018

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

      • jenniferbanz
      • May 22, 2018

      You are going to love it!

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