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pressure cooker chicken thighs in a yellow bowl
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4.92 from 35 votes

Instant Pot Chicken Thighs with Amazing Seasoning!

Instant Pot Chicken Thighs are so easy to make, tender, and full of flavor. They are perfect for meal prep or for a busy weeknight dinner for the whole family. The dark meat chicken remains juicy and tender during the pressure cooking process!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: American
Keyword: instant pot chicken thigh recipes
Servings: 6
Calories: 184

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

Instructions

  • 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.

Notes

  • Crispy skin is not possible in most instant post so it is best to remove it.
  • 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.
  • Store leftover chicken in an airtight container for up to 4 days.
  • This recipe can be used with boneless thighs, the cooking time will just be shorter.

Nutrition

Serving: 1thigh | Calories: 184 | Carbohydrates: 0g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Fiber: 0g