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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.
Loved all the chicken recipes and printed a lot of them. Chicken always turns ou t great in the crock pot or Instant Pot. So far the chicken Cacciatore is my favorite and I even freeze it for future dinners.Thank you for the recipes that I can easily alter down to one or two people. Am I correct in assuming for lesser ingredients the cooking time remains the same?
Hi Rosalie! I love hearing you are enjoying these recipes! And yes, you are correct to leave the cooking time the same even when you cut the ingredients in half.
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!
I love it when the family licks the plate clean! Thank you so much for sharing, Stacy 🙂
Can this recipe be used for whole chicken legs?
Yes! The timing and the rub will work well for chicken legs.
I would like to cook more than 4 thighs. Does the cooking time need to be adjusted?
Hi Jane! The cooking time under pressure will remain the same. Just keep in mind you will need to sear your chicken thighs in batches to allow them to evenly brown.
You weren't kidding when you said perfect chicken thighs! The meat falls right off the bone, and I've never had anything so juicy! My hubby couldn't get enough! He has already requested this again!
Yay! Love hearing you and your husband enjoyed the results.
We had these chicken thighs yesterday and they were a crowd favorite! They were seasoned well and so tender!
So easy to make, I iwll never bake them again. They came out so tender and juicy!