Instant Pot Chicken Thighs
Learn how to make tender, flavorful Instant Pot Chicken Thighs in under 30 minutes with this easy pressure cooker recipe that works with fresh or frozen chicken.
Servings: 5
Calories: 266kcal
Cost: 6
Recipe Link
Equipment
Ingredients
Instructions
- Sear: (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.2-3 lbs chicken thighs*, 2 Tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper
- Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.1 cup liquid
- Pressure Cook: Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”. For Boneless Thighs: Pressure cook on manual High for 8 minutes for fresh or 12 minutes for frozen thighs. For Bone-in Thighs: Pressure cook on manual High for 10 minutes for fresh, or 15 minutes for frozen thighs.
- Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam. If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Rest chicken to rest 5 minutes before serving.
- Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months.
Video
Notes
Frozen Skin-On Thighs: You wont be able to sear the chicken skin when frozen, so just remove and discard it after the chicken has cooked.
Skinless Thighs: Use same cooking time.
Common Questions:
- Do I need to sauté the chicken thighs? It's not required, but definitely recommended for best flavor, especially if serving them as a main dish. If using frozen thighs with the skin on, the skin will be limp after cooking so you can remove it, or broil the chicken for a few minutes to make the skin crispy before serving.
- Should I use the poultry setting? Be wary of the poultry setting on the instant pot. This setting is based on an average chicken thigh, and doesn’t take into account whether the thighs are boneless or bone-in. It is best to set the manual pressure on the instant pot yourself.
- Do I need to use a trivet? If you have the trivet that the instant pot comes with, it is best to cook the thighs in a layer on top of it. This will ensure the chicken is steamed and kept juicy instead of boiling in the liquid. If you are without a trivet, putting the chicken breasts directly into the liquid will work fine. You could also roll up a piece of aluminum foil and snake it around the bottom of the pot to create your own "rack" for the chicken to rest on.
- What should I season the chicken with? Chicken thighs are very flavorful and can benefit from a variety of different seasonings. Basic salt and pepper work great if you are doing meal prep to add chicken to salads or other meals. Add a sprinkle of paprika, garlic, and thyme if you are planning to serve your chicken thighs as a main dish.
- What size of Instant Pot should I use? You can cook chicken breasts in whatever size instant pot you have. Just make sure you add at least 1 cup of liquid, and ideally try to cook the chicken in a single layer, for even cooking. If you have a smaller instant pot you may want to cook the chicken in batches.
Nutrition
Calories: 266kcal | Carbohydrates: 1g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 629mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 16mg | Iron: 1mg
