This post may contain affiliate links. Please see our disclosure policy.
This Instant Pot Chicken Thigh recipe works with fresh or frozen thighs, uses a simple spice blend, and delivers juicy, flavorful chicken without babysitting the stove.
After hours of hands-on testing, you can feel confident cooking chicken in the Instant Pot. From Instant Pot chicken breast and these chicken thighs to an Instant Pot whole chicken and even Instant Pot chicken wings, my Instant Pot chicken recipes are trusted staples in millions of homes because they work every single time.
Kristen's Keys for Perfect Instant Pot Chicken Thighs
A few quick tips that make this recipe shine and save you from common Instant Pot frustrations.
- You have options for the chicken thighs. This versatile recipe works with boneless, skinless chicken thighs or bone-in, skin-on thighs. Frozen chicken thighs? Not an issue when you are using the Instant Pot.
- Season generously. Chicken thighs can handle bold seasoning, so don't be afraid to use a heavy hand or get creative with your spice blends.
- Use manual pressure, not the poultry button. You'll get more reliable results when you control the time yourself.
- Natural release matters. Let the chicken rest under pressure for 10 minutes to finish cooking.
5-Star Reader Review
One of the best (easiest, tastiest!) IP recipes for chicken thighs that I've used. Kids ate every bite (and one started licking the plate!) - definitely going into meal rotation. Thank you for sharing this recipe! -Stacy
How to Cook Chicken Thighs in the Instant Pot
Whether you are just learning to use your Instant Pot, or are a seasoned pro, this section will guide you through the process of cooking fresh or frozen chicken thighs in the Instant Pot, giving you helpful tips along the way.
Step One: Season Chicken Thighs
For even flavor, combine the salt, garlic powder, onion powder, and paprika in a small bowl. Use that mixture to evenly sprinkle over both sides of the chicken thighs. If you aren't working with frozen chicken thighs, rub the spice blend into the meat.
👉🏻Vary the seasoning. Feel free to use any spice blend (like Cajun seasoning, Taco seasoning, or a dry rub) you like in place of the simple blend provided in this recipe.
Step Two: Sear Chicken (Skip if Frozen or Skinless)
If you're using skin-on chicken thighs, a quick sauté adds deeper flavor and better texture.
- Add a bit of oil to the inner pot, turn to the sauté function, and heat for about 1 minute.
- Once heated, add the chicken thighs, skin-side down, in a single layer and sear for 4-5 minutes, or until golden.
- Remove the chicken to a clean plate and turn the sauté function OFF.
Frozen Chicken? You MUST skip this step if you are preparing frozen chicken thighs. You can achieve crispy skin by popping under the broiler AFTER pressure cooking. If you're using skinless thighs, the option is yours, but I typically skip it for convenience.
Step Three: Place Chicken Thighs On Trivet
To keep the skin crispy and prevent diluting the spice blend, you will want to cook the chicken thighs on a trivet.
- Add the water, and if you seared the chicken thighs, use a spoon to scrape up any browned bits from the bottom of the inner pot. This prevents a burn notice.
- Add a trivet or rack and place the seasoned chicken on top. It is okay if the pieces overlap.
Don't have a trivet? Use chicken broth in place of water and cook the seasoned thighs right in the broth. This works well for frozen or skinless chicken thighs that you aren't worrying about crispy skin.
Step Four: Pressure Cook
The time you need to cook chicken thighs in the Instant Pot depends on the type of chicken thighs you used and whether you seared them first.
- Bone-In Chicken Thighs: 8 Minutes on High Pressure (10 minutes if not seared first)
- Boneless Skinless Chicken Thighs: 6 minutes on High Pressure (8 minutes if not seared first)
- Frozen Chicken Thighs: 15 minutes on high pressure for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
Step Five: Allow Natural Pressure Release
Let the pressure release naturally for 10 minutes before opening the lid. This gives the chicken time to finish cooking gently and keeps it juicy and tender.
What if the chicken isn't fully cooked? Check the internal temperature with a thermometer. You're aiming for between 180-190°F. If it's a little low, just put the lid back on and pressure cook for 1-2 more minutes.
Meal Prep + Serving Suggestions
Chicken thighs are incredibly versatile. They can be served as an entree, used in a recipe calling for cooked chicken, or prepped in bulk and added to salads or wraps throughout the week.
A Few More Helpful Suggestions:
- Save the Bones: Hang onto the bones and use them to make Instant Pot chicken stock. You can store the bones in a freezer-safe bag for up to 3 months. It's one of those small habits that saves money and adds big flavor to future meals.
- Marinate for Extra Flavor: Marinate boneless, skinless, or bone-in chicken thighs in my honey soy chicken thigh marinade as directed. Remove the chicken from the marinade, place on a trivet over water inside the inner pot, and cook as directed.
More Instant Pot Chicken Recipes
Love instant pot chicken recipes? Me too! Check out a few of my favorites that go beyond basic:
Instant Pot Chicken Thighs
Video
Ingredients
- 1 teaspoon smoked paprika, or regular paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves, not ground thyme
- 4 chicken thighs, bone-in or boneless; skin-on or skinless
- 1 tablespoon olive oil
- 1½ cups water
Instructions
- In a small bowl, combine the spices with the salt.
- If needed, trim off any excess fat from the chicken thighs, then pat dry with a paper towel. Sprinkle the spice rub evenly over both sides of the chicken thighs, rubbing it to adhere to the meat.
- Sear the chicken is optional and should be skipped if your chicken thighs are frozen. To sauté the chicken, turn on the sauté function on the Instant Pot, add the oil, and let it heat for about a minute. Once heated, add the chicken thighs, skin-side down, into the inner pot. Work in batches if needed to prevent overcrowding the pot. Let cook, undisturbed, for 3-4 minutes per side, or until both sides are golden brown. Remove the chicken to a clean plate and turn the sauté function OFF.
- Pour the water into the inner pot and scrape up any browned bits off the bottom of the inner pot (if needed). Place the trivet inside the inner pot, then place your seared chicken thighs on top of the trivet (it is okay if they overlap).
- Place the lid on the inner pot, and be sure the venting knob is pointed towards sealed. To set the cooking time: Bone-In Chicken Thighs: 8 Minutes on High Pressure (10 minutes if not seared first)Boneless Skinless Chicken Thighs: 6 minutes on High Pressure (8 minutes if not seared first)Frozen Chicken Thighs: 15 minutes on High Pressure for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
- Once the cooking time has elapsed, let the pressure release naturally for 10 minutes. Then remove the lid and use an instant-read thermometer to check that the chicken's internal temperature has reached 180-190°F.
- Serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2026.
Love finding new ways to use my Instant Pot that I haven’t thought of before. Can’t wait to try this.
Enjoy Alli!
I should have known—sautéing the chicken ended up with almost all the skin stuck to the bottom of the IP. Next time I will skip the sautéing and just stick it under the oven broiler at the end.
Broiling works as well to crisp up the skin 🙂 Another tip is to be sure to let your chicken skin render and brown fully before flipping--that will usually prevent sticking.
Man do these look super tasty and I bet that are really juicy because of the steam that collects in the pressure cooker. For sure going to try these!
You nailed it Billy, the moist heat of the pressure cooker keeps these chicken thighs super juicy!
Since you mention coconut oil,I presume that ghee is alsookay to use 9since itis also asolidfat).
Actually, it has more to do with the smoking point then it being a solid state. But Ghee has a high smoke point, so it should work just fine/
It can be hard to figure out how to cook each type of meat in my new instant pot. Thanks for the tips and recipe!
You bet Taryn! I really try to make it as easy as possible for you!
Is there anything the IP cannot do?? I'm in love with it. And I looooove chicken thighs, so I'm really looking forward to trying this recipe!
YAY!!! I love my instant pot too! It always amazes me 🙂
This looks so easy! I don't normally cook chicken thighs but I am going to try this one! Thanks
You bet! I hope you enjoy Angela 🙂
Can you use skinless thighs and skip the browning step? Or skip the browning step if you don’t like skin? Would you need to adjust timing? Thank you!
Hi Susie,
You can absolutely make these without the skin and/or skip the browning. I would just adjust the cook time to 10 minutes on high pressure 🙂 Enjoy.