Love Instant Pot recipes? Try my Instant Pot chicken breast, Instant Pot shredded chicken, Instant Pot whole chicken, and Instant Pot pork chops. If you ask my family what their favorite cut of chicken is, they’d tell you it’s chicken thighs. It’s probably why it’s one of my most-used proteins for dinner. My Instant Pot chicken thighs recipe is probably one of my favorite ways to cook them because they are hands-off, need very little seasonings, and yield juicy meat with crispy skin every time.
Why I love this recipe
Hands-off cooking. My household is busy, and sometimes, I can’t be bothered by babysitting our dinner! Luckily, the pressure cooker does most of the work, making it a hassle-free and handy dinner for busy weeknights. Done in under 25 minutes. This is one of my favorite weeknight dinners because it has minimal prep and cooking times (23 minutes to be exact!). Versatile. I like to serve these juicy chicken thighs with rice or mashed potatoes and veggies, but there are so many other ways to enjoy them!
Ingredients needed
Chicken thighs. I recommend using bone-in and skin-on chicken thighs, but boneless and skinless chicken works, too. For the latter option, cook on high pressure for 8 minutes instead. Olive oil and butter. Searing the chicken thighs in olive oil AND butter gives them great flavor while keeping them from sticking to the bottom of the pot. Chicken thigh dry rub. This is an easy spice rub made from salt, black pepper, smoked paprika, and Italian seasoning. Garlic cloves. For an irresistible savory flavor. Chicken broth. The broth makes the chicken thighs moist and juicy.
How to cook chicken thighs in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Use frozen chicken thighs. When I need to save time, I’ll cook the bone-in chicken thighs from frozen. You can skip the sear but they need to be cooked for slightly longer (15 minutes on high pressure). Deglaze the pot. I highly recommend taking the time to scrape up the stuck brown bits on the bottom of the Instant Pot, as it really adds to the flavor of the chicken. Check for doneness. Always use a meat thermometer to ensure the chicken is cooked through. You’ll know the chicken is done when its internal temperature reaches 165ºF. Use the leftover broth for gravy. Using Saute mode, simmer the leftover liquid in the Instant Pot and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to help it thicken. Drizzle the gravy over top of the thighs and enjoy! Marinate the chicken. When I want extra flavor, I’ll marinate the thighs in my easy chicken thigh marinade before cooking.
Storage instructions
To store: Transfer the cooked and cooled chicken thighs to an airtight container and store them in the refrigerator for 3 to 4 days. I love making the chicken thighs the star of the show by plating them with simple side dishes, like cauliflower mashed potatoes, rice, roasted root vegetables, and air fryer frozen green beans. The leftovers are popular in our household, too! I sometimes shred the meat and use it in chicken tacos, Mexican soup, French onion chicken casserole, and salad wraps. To freeze: The thighs also freeze well for up to 3 months. Let them thaw in the fridge overnight before reheating. To reheat: Quickly reheat the thighs in the microwave or a 350ºF oven with a splash of chicken broth until heated through.
Frequently asked questions
More ways to cook chicken thighs
Sous Vide Chicken Thighs Grilled Boneless Chicken Thighs Air fryer chicken thighs Crispy baked chicken thighs Cast iron chicken thighs Or any of these healthy chicken thigh recipes
