Instant Pot Chicken Thighs

Instant Pot Chicken Thighs

How to perfectly cook seasoned chicken thighs in your pressure cooker. 
5 from 13 votes
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Course: Main Course
Cuisine: American
Keyword: chicken thighs, instant pot, Instant Pot Chicken Thighs
Prep Time: 2 minutes
Cook Time: 15 minutes
Pressure Release: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 134kcal
Author: Kristen Chidsey


  • 1 pound chicken thighs
  • 1/2 tablespoon seasoned salt
  • 1 tabelspoon oil
  • 1 1/4 cup water divided


  • Season your chicken thighs with the seasoned salt. 
  • Turn your pressure cooker to the Saute Function and let heat. Add in 1 tablespoon oil. Once the oil has heated, place your chicken thighs, skin side down, in the instant pot to sear. Sear the chicken thighs until the skin is browned, about 2-3 minutes. Flip and sear for an additional 1-2 minutes.
  • 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. 


  • 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. 
Nutrition Facts
Instant Pot Chicken Thighs
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 107mg36%
Sodium 400mg17%
Potassium 277mg8%
Protein 21g42%
Vitamin A 25IU1%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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