Instant Pot Chicken Thighs are an easy way to prepare juicy, perfectly seasoned chicken thighs in an electric pressure cooker--with crispy skin! Directions for cooking fresh chicken thighs, as well as frozen chicken thighs.
Love instant pot chicken recipes? Me too! Check out Instant Pot Chicken Breasts, Instant Pot Rotisserie Chicken, Instant Pot Chicken Tacos, Instant Pot Chicken Wings, and Instant Pot Chicken Soup.
The requests are in--you all want Chicken Thigh Recipes and Instant Pot Recipes.
I knocked both out with this easy recipe for perfectly cooked Instant Pot Chicken Thighs.
I set out to make the best, easiest chicken thigh recipe for the instant pot--that you can master on the BUSIEST of nights! And I have to say, I perfected an easy chicken thigh recipe that you are going to LOVE!
And my biggest critics (AKA my family) give their full seal of approval on this instant pot chicken thigh recipe. The meat is tender and moist and the skin is crispy, and not the least bit rubbery.
Bottom line, these Instant Pot Chicken Thighs will be on repeat in my house and I bet at yours as well!
Ingredients Needed
Only 4 ingredients are needed to make PERFECT chicken thighs--and that is even counting the water!
- Chicken Thighs--bone-in or boneless, skin-on or skinless
- Homemade Seasoned Salt
- Water
- Oil--canola or olive oil
How to Cook Chicken Thighs in the Instant Pot
Step One: Season Chicken Thighs
- Liberally rub the chicken thighs with the seasoned salt.
Step Two: Saute Chicken Thighs
- Turn your pressure cooker to the Saute Function and let heat until Instant Pot reads Hot.
- Add in 1 tablespoon oil.
- Once the oil has heated, place your chicken thighs, skin side down, in the instant pot to sear (if you are preparing more than 4 chicken thighs, you will need to sear your chicken in batches.)
- Sear the chicken until the skin is nice and browned and the chicken easily pulls away from the bottom of the inner pot--this is a sign the meat is ready to flip. If it resists being flipped, give the chicken thighs another minute or two to caramelize.
- Flip the chicken thighs and sear for an additional 1-2 minutes.
- Remove the chicken from the Instant Pot and place it on a plate.
- Turn the Instant Pot OFF.
Step Three: Deglaze Instant Pot.
- Pour in water and scrape off any browned bits off your inner pot. This will help keep you from having issues with burn warnings and/or your Instant Pot not sealing correctly.
- Use 1 cup of water for a 6 quart Instant Pot.
- Use 1.5 cups of water for an 8 quart Instant Pot.
- Add the trivet or rack into the instant pot.
- Place your seared chicken thighs onto the trivet.
Step Four: Cook Chicken Thighs
- Place lid on the pressure cooker and be sure your vent knob is pointed to sealed.
- Set to high pressure for 8 minutes for bone-in chicken thighs. For boneless chicken thighs cook on high pressure for 6 minutes.
- Once cook time has elapsed, allow pressure to release for 5-10 minutes.
- Manually release any remaining pressure and check the temperature on chicken thighs, with a digital meat thermometer. Your chicken should be between 162-165 degrees Fahrenheit. If your chicken thighs are below 162 degrees, do not panic. Simply place the lid back on the pressure cooker and cook for 1-2 minutes on high pressure. It will not take long for your Instant Pot to come to pressure a second time.
- Remove chicken from Instant Pot and let rest for 5-10 minutes before serving.
Step Five: Serve
These Instant Pot Chicken Thighs are DELICIOUS served immediately, but if you would like to crisp up the skin, even more, feel free to broil on high for 1-3 minutes. You can even brush with BBQ sauce before broiling.
Pro Tip: Save bones from roasted chicken thighs to make Instant Pot Chicken Stock.
Instant Pot FROZEN Chicken Thighs
You can certainly cook frozen chicken thighs in your pressure cooker, you will just not be able to sear the chicken before pressure cooking.
- Place your trivet in your pressure cooker and pour in 1 cup of water.
- Place frozen chicken thighs on a trivet and lightly sprinkle with seasoned salt.
- Seal and cook for 15 minutes on high pressure, for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
- Once cook time has elapsed, let the pressure release for 5-10 minutes and then remove chicken thighs to a plate. At this time you may want to season a bit longer.
- You can either brown your chicken thighs right inside your instant pot or under the broiler. To crisp skin in the instant pot, carefully drain the water from the inner pot, and turn Instant Pot to saute. Add in 1 tablespoon oil and then sear meat for 1 minute per side. To crisp skin in the broiler, place chicken thighs on a sheet pan and broil under high until the skin is crispy.
Variations of Instant Pot Chicken Thighs
If you don't happen to like seasoned salt, you can simply sprinkle the chicken with salt and pepper or try the following spice blends:
Serve Instant Pot Chicken Thighs with
- Oven Roasted Broccoli
- Instant Pot Brown Rice
- Green Beans Almondine
- Tossed Greek Salad
- Instant Pot Baked Potatoes
Instant Pot Chicken Thighs
Ingredients
- 1 pound chicken thighs
- ½ tablespoon seasoned salt
- 1 tabelspoon oil
- 1 ¼ cup water divided
Instructions
- Season your chicken thighs with the seasoned salt.
- Once you have seared your chicken thighs, remove the thighs from the inner pot of your pressure cooker and place on a plate. Turn the Instant Pot OFF.
- Pour in 1 cup water for 6 quart Instant Pot or 1.5 cups of water if using an 8 quart Instant Pot. Scrape up any browned bits on the bottom of your instant pot.
- Place trivet inside instant pot and the seared chicken thighs onto the trivet and seal to close.
- Cook on high pressure for 8 minutes for bone-in chicken thighs and 6 minutes for boneless chicken thighs.
- Let pressure release naturally for 5-10 minutes.
- Do a quick release of any remaining pressure and check chicken thighs to be sure a temperature of 162-165 degrees has been reached. Let chicken rest on cutting board or plate for juices to redistribute and to fully reach a safe internal temperature of 165 degrees.
For Frozen Chicken Thighs
- Place your trivet in your pressure cooker and pour in 1 cup of water if using 6 quart Instant Pot or 1.5 cups of water for 8 quart Instant Pot.
- Place frozen chicken thighs on trivet and lightly sprinkle with seasoned salt. Seal and cook for 15 minutes on high pressure for bone-in chicken thighs, and 10 minutes for boneless chicken thighs. Let pressure release 5-10 minutes.
- You can either brown your chicken thighs right inside your instant pot or under the broiler. To crisp skin in instant pot, remove chicken thighs from Instant Pot and carefully drain the water from the Inner pot. Return inner pot to Instant Pot and turn to saute. Once heated, add in 1 tablespoon oil and then sear meat for 2-3 minutes per side, or until skin is browned. To crisp skin in broiler, place chicken thighs on sheet pan and broil under high until skin is crispy.
Equipment Needed
Notes
- Remember the cook time for fresh, defrosted chicken thighs included searing the chicken thighs first. If you simply put fresh thighs into your Instant Pot without searing first, you will need to add 1-2 minutes to cook time.
- Chicken is safe when it reaches an internal temperature of 165 degrees.
Judi
I don't have the rack, but do have a steamer basket that came with the Instant Pot. Would that work as well?
Kristen Chidsey
That absolutely will Judi 🙂 Enjoy!
Theri
What can you do if you don't have the rack?
Kristen Chidsey
You can cook in chicken stock but the skin will get rubbery and wet. I would just peel off skin and enjoy.
BetaAly
I did your chicken breasts recipe with pineapple juice...and that was amazing!! Thank you from the very bottom of my heart for all your tips. You've made me a true IP junkie! I purchased boneless, skinless frozen thighs from CostCo (new to our town, took the old Sam's Club space we had) which has some kind of "special" freezing to help prevent freezer burn. What would you recommend for these? I am hoping to do some from frozen, and some thawed. But I have literally no experience with thawing ANY meat (bad childhood, little life skills in some places), and sort of afraid to do it. I don't want to make my kiddo sick, as she is only 3.5y. For tonight, for the thighs from frozen, I am going to try the 1 cup water, seasoning, 15 manual high, NPR to 5-10, and browning a bit in pot after.
Kristen Chidsey
I love hearing that I help you LOVE your Instant Pot--that makes my day 🙂 As for chicken thighs--sounds perfect for the frozen thighs. For thawing chicken of any kind, I recommend putting frozen chicken in bowl (or if in package on plate) and defrosting 12-24 hours in the fridge. The danger comes when you leave poultry thaw at room temperature of leave in the fridge for days and days. Hope that helps!
BetaAly
Thank you so much <3 My apologies on missing your reply. You're my go to resource for IP honestly. Everything I've followed on your site has worked perfectly. Have a great day! =D
Kristen Chidsey
I am happy to help and love hearing that you have such great success with my Instant Pot Recipes.
Jeff
Totally disappointed- skin soggy not crisp but at least it was cooked—broiled the chicken and got the crispy skin we all want. Thank you, learned a lesson & I will grow from here
Kristen Chidsey
Hi Jeff! I am sorry your skin was not crispy after cooking, this can happen if you don't sear it really well in the beginning of cooking--but I love broiling the meat after pressure cooking myself. That is how I crisp up the skin on chicken wings and my whole chicken.
Tiffany
Can I use chicken broth instead of water and make gravy?
Kristen Chidsey
Absolutely Tiffany, that will be delicious!
Susan Homeroad Stevenson
Hi Kristen great to meet you. I just got an instant pot and need recipes especially for frozen chicken thighs! I searched it and found your site, I read that you are a mom with CF. I have a daughter with CF who is also doing great! Thanks for the recipes!
Kristen Chidsey
Hi Susan!! It so great to hear from you and I am so glad you found my site. All the love and prayers to you and your daughter. I love hearing she is doing well ❤️️ I also send out a newsletter for Cystic Fibrosis if you are interested 🙂 https://mailchi.mp/amindfullmom/cystic-fibrosis-tribe
Brittany
This timing worked perfectly. I don't really like Chicken Thighs, but my husband loves them. I've struggled to cook them properly on the stove or in the oven, so this was incredibly helpful to finally have a successful chicken thigh without almost serving them raw! I made them with bbq sauce and salt and pepper, so good.
Kristen Chidsey
Hi Brittany! I am right there with you, my husband and son love chicken thighs, but I am not the biggest fan, but even I enjoyed them in the Instant Pot. And so glad the directions were spot on for you!!
Laurie
Can i double the recipe?
Kristen Chidsey
Hi Laurie! Yes you can double this recipe. You will just want to sear the chicken thighs in batches. The cook time will remain the same as it is based on size of each chicken thigh, not total weight in Instant Pot. Now, it may take a bit longer to come to pressure. Enjoy!
Dee
Would you change anything for using bone-in breasts instead of thighs? I saw your reply in the post on boneless skinless breasts, but that post was older than this one. It also looked very similar to this, without the searing part.
Kristen Chidsey
Hi Dee!! For bone-in breasts I would season and sear the meat just as you would chicken thighs. However, I would cook bone-in chicken breasts for 15-18 minutes on high pressure as a bone in chicken breast is much larger than a chicken thigh.
C. Shibata
I forgot to take my chicken thighs (legs attached too) out of the freezer last night to thaw. I didn't discover this fact until close to 5 pm, too late to defrost them, but I had bagged them individually before freezing, so I logged onto the Internet and found your instructions for cooking from frozen.. Less than 30 mins. later I was dishing up the best teriyaki-sake steamed chicken I have ever made. Thanks so much!
Kristen Chidsey
Oh I am so glad you found this recipe and it saved dinner!!