Instant Pot Chicken Thighs

4.85 from 33 votes

This recipe results in perfectly seasoned, juicy Instant Pot Chicken Thighs using fresh, frozen, bone-in, or boneless chicken thighs.

Prep Time10

Cook Time8

Pressure Build-Up and Release15

Total Time33

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

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

US Customary - Metric

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.

Video

Notes

Super Crispy Skin: Place the cooked chicken thighs on a broiler pan, skin side up. Broil the chicken thighs on high for 1-3 minutes, until nice and crispy.

Note on Temperature: Chicken thighs are safe to enjoy at 165℉, but much more tendere between 180℉-190℉.

Storage: Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Alternatively, dice or shred the chicken meat and freeze it in freezer-safe bags for up to 3 months.

Nutrition