Instant Pot Chicken Thigh Recipes

How to cook perfect, juicy Instant Pot Chicken Thighs from fresh or frozen, bone-in or boneless. Serve as a main dish with simple homemade gravy using the extra liquid in the pot!

I’m convinced the Instant Pot is the easiest way to cook chicken breasts and thighs, especially when you can add them from frozen, and with the touch of a button they will cook perfectly!

You can add basic seasonings to the chicken and use it in meal prep or recipes that call for cooked chicken, or serve as a main dish with gravy made from the sauce leftover in the pot.

Instant Pot Chicken Thighs

You’ll love this easy Instant Pot Chicken Thighs recipe! How to cook perfectly moist and juicy chicken thighs in your Instant Pot pressure cooker. Use bone-in or boneless chicken thighs. Cook from fresh or frozen.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 thigh

Nutrition Facts: servingSize 1 thigh, calories 400 kcal, Carbohydrate 5 g, Protein 25 g, Fat 31 g, Saturated Fat 9 g, Trans Fat 0.2 g, Cholesterol 149 mg, Sodium 444 mg, Fiber 1 g, Sugar 0.2 g, unSaturated Fat 19 g

Ingredients:

• 4 bone-in skin on chicken thighs (or boneless skinless chicken thighs, see note for frozen)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth (or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy)
• 1 tablespoon butter
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons water

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, combine the dried oregano, paprika, garlic powder, onion powder, salt and pepper. Rub the spice mixture over all sides of the chicken thighs, trying to get some under the skin if using skin-on thighs.’, ‘name’: ‘In a small bowl, combine the dried oregano, paprika, garlic powder, onion powder, salt and pepper. Rub the spice mixture over all sides of the chicken thighs, trying to get some under the skin if using skin-on thighs.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Pour the olive oil into the Instant Pot inner pot and press the “Sauté” button to turn on sauté mode. Once the oil is hot, spread it over the bottom of the pot. Carefully place the seasoned chicken thighs in the pot, skin side down. Cook about 4 minutes per side, until both sides are browned. Remove chicken to a clean plate.’, ‘name’: ‘Pour the olive oil into the Instant Pot inner pot and press the “Sauté” button to turn on sauté mode. Once the oil is hot, spread it over the bottom of the pot. Carefully place the seasoned chicken thighs in the pot, skin side down. Cook about 4 minutes per side, until both sides are browned. Remove chicken to a clean plate.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn off the Instant Pot and pour the chicken broth into the inner pot. Use a spatula to scrape up any browned bits on the bottom of the pot. This will ensure that you do not get a burn warning during the pressure cooking process.’, ‘name’: ‘Turn off the Instant Pot and pour the chicken broth into the inner pot. Use a spatula to scrape up any browned bits on the bottom of the pot. This will ensure that you do not get a burn warning during the pressure cooking process.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Place the metal trivet in the Instant Pot. Put the chicken thighs on top of the trivet, skin side up.’, ‘name’: ‘Place the metal trivet in the Instant Pot. Put the chicken thighs on top of the trivet, skin side up.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Close the Instant Pot lid and turn the steam release valve to the sealing position.’, ‘name’: ‘Close the Instant Pot lid and turn the steam release valve to the sealing position.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Pressure cook at high pressure:Bone-In Thighs: Cook at high pressure for 10 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Boneless, Skinless Thighs: Cook at high pressure for 8 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Frozen Thighs: See note below.’, ‘name’: ‘Pressure cook at high pressure:Bone-In Thighs: Cook at high pressure for 10 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Boneless, Skinless Thighs: Cook at high pressure for 8 minutes. The Instant Pot will take about 5 minutes to reach pressure and then the cook time will begin counting down. When the cook time has finished, allow the pressure to release naturally for 5 minutes (just leave the Instant Pot alone).Frozen Thighs: See note below.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Then carefully turn the steam release valve to the venting position to release any remaining pressure. When the float valve drops down carefully open the Instant Pot lid. Use an instant-read thermometer to check that the internal temperature of the chicken has reached 165° F. (If not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the thighs from the residual heat.)’, ‘name’: ‘Then carefully turn the steam release valve to the venting position to release any remaining pressure. When the float valve drops down carefully open the Instant Pot lid. Use an instant-read thermometer to check that the internal temperature of the chicken has reached 165° F. (If not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the thighs from the residual heat.)’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make Gravy (Optional):’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Remove chicken and trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add the butter to the broth in the pot.’, ‘name’: ‘Remove chicken and trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add the butter to the broth in the pot.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, stir together the 1 ½ tablespoons each of cornstarch and water. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens. Remove from the heat and serve with the chicken.’, ‘name’: ‘In a small bowl, stir together the 1 ½ tablespoons each of cornstarch and water. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens. Remove from the heat and serve with the chicken.’, ‘url’: ‘https://kristineskitchenblog.com/instant-pot-chicken-thighs/#wprm-recipe-25431-step-1-1’}]}

Instant Pot Chicken Thighs

How to cook perfect, juicy Instant Pot Chicken Thighs from fresh or frozen, bone-in or boneless.

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 266 kcal, Carbohydrate 1 g, Protein 35 g, Fat 13 g, Saturated Fat 2 g, Cholesterol 172 mg, Sodium 629 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2-3 lbs chicken thighs* (, skin on, fresh or frozen)
• 2 Tablespoons oil (, canola or vegetable)
• 1 cup liquid ((water, chicken broth, apple, or pineapple juice))
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instruction:

1. (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.
2. Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.
3. Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”.
4. For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
5. For Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs.
6. Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
7. If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
8. Allow the chicken to rest 5 minutes before serving.
9. Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months.

Best Instant Pot Chicken Thighs with Honey Garlic Sauce

Let’s make the best Instant Pot Chicken Thighs on the internet! This recipe is made with chicken thighs and the most delicious Asian-inspired honey garlic sauce you’ll ever taste.

Prep: 25min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 284 kcal, Sugar 16 g, Fat 9 g, Carbohydrate 17 g, Protein 30 g, servingSize 1 serving

Ingredients:

• 2 lbs. chicken thighs (skin-on*)
• 1.5 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/3 cup honey
• 2 tablespoon soy sauce (or tamari)
• 1 teaspoon chili garlic sauce
• optional: cornstarch slurry (1/2 tablespoon cornstarch and 1 tablespoon warm water)
• 1 teaspoon sesame seeds (optional)

Instruction:

1. First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
2. Next, turn on the Instant Pot’s sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
3. While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
4. Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
5. Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
6. When the timer goes off, quick release your Instant Pot by opening the valve.
7. Remove the lid and then remove chicken thighs.
8. Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot’s saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
9. Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.

Instant Pot Chicken Thighs

The Instant Pot makes quick work of cooking bone-in chicken thighs, for a tender, falling-off-the-bone kind of dinner.

Prep: 5min

Total: 45min

Yield: 3 – 4 serving(s)

Ingredients:

• 2 1/2 lb. bone-in, skin on chicken thighs (about 4 to 6 thighs, depending on the size)
• 1 tsp. salt, plus more to taste
• 1/2 tsp. ground black pepper, plus more to taste
• 1/2 tsp. paprika
• 1/2 tsp. Italian seasoning
• 1 1/2 tbsp. olive oil
• 3 cloves garlic, peeled and smashed
• 3 lemon slices
• 1 c. chicken stock
• 1 tbsp. cornstarch
• Chopped fresh herbs, such as parsley, dill or thyme, for serving

Instruction:

1. Trim any excess skin that stretches beyond the top of the chicken thighs.
2. In a small bowl, combine the salt, pepper, paprika and Italian seasoning. Sprinkle all over both sides of the chicken thighs.
3. Set your Instant Pot to the sauté setting and let the insert heat until very hot (it takes 2 to 3 minutes to heat up). Add the olive oil to the base of the pot, then 1/2 of the chicken thighs, skin-side down. Cook until golden brown, 5 to 7 minutes. Remove the thighs to a plate. Repeat with the remaining chicken thighs, then transfer to a plate. Turn off the Instant Pot.
4. Add the garlic, lemon slices, and chicken stock to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon. Nestle the chicken thighs skin-side up in the pot (you may have to shingle them slightly).
5. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 15 minutes. When timer is up, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Remove the lid and transfer the thighs to a plate. Cover loosely with foil to keep warm.
6. Discard the lemon slices and garlic and return the Instant pot to the sauté setting. In a small bowl, whisk together 2 tablespoons of water and the cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened. Turn off the Instant Pot. Season with more salt and pepper to taste.
7. Serve the chicken with a drizzle of the sauce, topped with chopped fresh herbs.

The Best Instant Pot Chicken Thighs

FAQ

Are thighs better than breasts in Instant Pot?

Why does my Instant Pot chicken taste rubbery?

Do chicken thighs get more tender the longer you cook them?