This quick and easy instant pot chicken thighs recipe leaves the skin browned and crisp with a juicy, tender inside. Plus, it’s ready in about half an hour!
Why this recipe works
Juicy dark meat chicken is mouth-watering whichever way you cook it. We’ve tested both air fryer chicken thighs and of course, baked chicken thighs but today we’re opting for the pressure cooker to handle the cooking. It all comes down to what’s most convenient for you in the kitchen.
This instant pot chicken thighs recipe keeps it simple with a bit of olive oil, garlic salt, pepper, and onion powder because dark meat chicken doesn’t need a whole lot of extras to make it shine. Give the thighs a quick sear for deliciously crisp skin then pressure cook for 12 minutes with a 5-minute natural release. It’s that easy!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – This recipe is for bone-in skin-on chicken thighs. We’re using the saute function on the instant pot to quickly sear the thighs before pressure cooking, this will add a nice browned skin. If you would prefer that the skins be browner and crispier, you can put the chicken under the broiler for 2 minutes after pressure cooking. Keep your eye on it so it doesn’t burn.
ADDITIONS – The instant pot requires a liquid to be added in order to create steam, which in turn helps cook the thighs. Without it, your thighs will likely burn. You can use 1 1/2 cups of chicken stock or vegetable stock.
How to Make Instant Pot Chicken Thighs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Mix 1 tablespoon of olive oil with the garlic salt, onion powder, and black pepper. Rub all over the chicken thighs.
- Turn Instant Pot on to Saute. Add remaining olive oil to the Instant Pot.
- Brown thighs on both sides, about 2 minutes per side.
- Remove chicken thighs and set aside.
- Deglaze the pot by adding chicken stock to the Instant Pot. Use a spatula to scrape up the brown bits off the bottom of the pot.
- Add the rack to the Instant Pot. Add chicken thighs to the rack.
- Close lid and seal vent. Cook on high pressure for 12 minutes, with a 5 minute natural release. If the button hasn’t dropped after the 5 minutes, you can open the vent and release the remaining steam.
Frequently Asked Questions & Expert Tips
Chicken is done cooking when it reaches an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the meat.
Yes. However, I wouldn’t recommend seasoning the thighs if you are pressure cooking them from frozen as all that flavor will slide right off once they thaw in the instant pot. Place the frozen thighs on the trivet (don’t forget the chicken stock still) and cook at high pressure for 15 minutes with a natural release of 5 minutes. Then, add the seasoning to the thighs and switch the instant pot to saute mode where you can quickly sear the outside for crisp, seasoned skin.
Yes, you can use boneless chicken thighs for this recipe. Simply reduce the cook time to 8 minutes on high, with a natural release of 5 minutes.
Store leftover cooked chicken thighs in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Serve instant pot chicken thighs with a side of roasted potatoes, green beans, broccoli, asparagus, or carrots. It also pairs well over a bed of rice pilaf or white rice. Optionally serve with a fresh tossed dinner salad.
More Instant Pot Recipes
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Instant Pot Chicken Thighs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 Tablespoons olive oil
- 2 Tablespoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 pounds bone-in skin-on chicken thighs
- 1 ½ cups chicken stock
Things You’ll Need
Before You Begin
- If you would prefer that the skins be browner and crispier, you can put the chicken under the broiler for 2 minutes. Keep your eye on it so it doesn’t burn.
- For Frozen Thighs – I wouldn’t recommend seasoning the thighs if you are pressure cooking them from frozen as all that flavor will slide right off once they thaw. Place the frozen thighs on the trivet and cook at high pressure for 15 minutes with a natural release of 5 minutes. Then, add the seasoning to the thighs and switch the instant pot to saute mode where you can quickly sear the outside for crisp, seasoned skin.
- For Boneless Thighs – Simply reduce the cook time to 8 minutes on high, with a natural release of 5 minutes.
Instructions
- Mix 1 tablespoon of olive oil with the garlic salt, onion powder, and black pepper. Rub all over the chicken thighs.
- Turn Instant Pot on to Saute. Add remaining olive oil to the Instant Pot.
- Brown thighs on both sides, about 2 minutes per side.
- Remove chicken thighs and set aside.
- Deglaze the pot by adding chicken stock to the Instant Pot. Use a spatula to scrape up the brown bits off the bottom of the pot.
- Add the rack to the Instant Pot. Add chicken thighs to the rack.
- Close lid and seal vent. Cook on high pressure for 12 minutes, with a 5 minute natural release. If the button hasn’t dropped after the 5 minutes, to can open the vent and release the remaining steam.
Nutrition
Chef Antoine Davis
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