chicken thighs instant pot recipe

Written BySheba G Updated On
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The Best chicken thighs instant pot recipe

I have been making chicken thighs in my Instant Pot for years now and it is hands down one of my favorite weeknight dinners. The meat comes out so tender and juicy every single time, and the flavor is just incredible. My kids absolutely love it when I make this recipe, and it has become a regular request in our house.

One of the best things about this chicken thighs Instant Pot recipe is how quick and easy it is. You can have a delicious, home-cooked meal on the table in under an hour with very little hands-on time. It is perfect for busy weeknights when you want something hearty and satisfying without spending all evening in the kitchen. Plus, chicken thighs are a great source of protein and are more forgiving than chicken breasts, so they stay moist and flavorful even with pressure cooking.

This recipe is also incredibly versatile. You can serve it with rice, mashed potatoes, or a simple salad for a complete meal that the whole family will enjoy. Whether you are cooking for a regular dinner or a special occasion, this chicken thighs Instant Pot recipe always delivers.

Instant Pot Chicken Thighs

4.8 from 1233 votes

Juicy and tender chicken thighs cooked to perfection in your Instant Pot. This easy recipe is packed with flavor and comes together in under an hour.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

For the Cooking Liquid

1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

For Thickening (Optional)

1 tablespoon cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Season the chicken thighs evenly on both sides with the spice mixture.
2Turn the Instant Pot to the Saute function and add the olive oil. Once hot, place the chicken thighs in the pot in a single layer. Sear for 2-3 minutes per side until golden brown. Work in batches if needed to avoid overcrowding.
3Remove the seared chicken thighs from the pot and set aside. Pour the chicken broth, soy sauce, and Worcestershire sauce into the pot. Use a wooden spoon to scrape up any browned bits from the bottom.
4Return the chicken thighs to the pot, nestling them into the liquid. Close the lid and set the valve to the Sealing position. Pressure cook on High for 10 minutes.
5Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure. Carefully open the lid.
6If you want a thicker sauce, remove the chicken thighs from the pot and set aside. In a small bowl, whisk together the cornstarch and cold water until smooth. Turn the Instant Pot to the Saute function and bring the cooking liquid to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Return the chicken to the pot and coat with the sauce.
7Serve the chicken thighs immediately with your favorite sides.

🔧Equipment

Instant Pot or electric pressure cooker
Measuring spoons
Small bowl
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 140mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 40g

📝Notes

For extra flavor, you can add a few sprigs of fresh thyme or rosemary to the pot before pressure cooking. This recipe also works well with bone-in, skin-on chicken thighs, but you will need to increase the cooking time to 12-15 minutes.

Watch Video Of How Instant Pot Chicken Thighs Works

This Instant Pot chicken thighs recipe is a staple in my kitchen because it is so reliable and delicious every time. It is the perfect dish for a busy weeknight dinner or a casual family gathering, and I love that I can count on it to please everyone at the table.

❓ Frequently Asked Questions About Instant Pot Chicken Thighs

1. Can I use frozen chicken thighs in this Instant Pot recipe?

Yes, you can use frozen chicken thighs. You do not need to thaw them first. Increase the pressure cooking time to 15 minutes and allow for a natural pressure release of 10 minutes. The texture will still be tender and delicious.

2. How do I get crispy skin on chicken thighs in the Instant Pot?

The Instant Pot is great for moist cooking, but it does not crisp skin. For crispy skin, after pressure cooking, remove the chicken thighs and place them on a baking sheet. Broil them in the oven for 2-3 minutes until the skin is crispy. Alternatively, you can use the air fryer lid if your Instant Pot has one.

3. Can I make this recipe without searing the chicken first?

Searing the chicken adds a lot of flavor and color, but you can skip it if you are short on time. The chicken will still be tender and flavorful, but you will miss the browning and the depth of flavor it provides. If you skip searing, reduce the cooking time by 2 minutes.

4. How should I store leftover Instant Pot chicken thighs?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave them, or warm them gently in a skillet with a little chicken broth to keep them moist. You can also freeze the cooked chicken thighs for up to 3 months.

5. What can I serve with Instant Pot chicken thighs?

This dish pairs well with many sides. Try serving it over rice, mashed potatoes, or egg noodles. Roasted vegetables, a simple green salad, or steamed broccoli also make great accompaniments. The sauce from the pot is delicious over any of these.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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