Instant Pot Chicken Thighs Recipe

If there’s one Instant Pot recipe I make every week without fail, it’s this one. Chicken thighs are flavorful, tender, and so forgiving even when I forget to thaw them (which happens a lot). Whether you’re using fresh or frozen, boneless or bone-in, this Instant Pot chicken thighs recipe always delivers juicy, delicious results in under 30 minutes.

Why You’ll Love These Chicken Thighs

• Works with fresh or frozen chicken thighs
  
• Great for boneless skinless or bone-in skin-on
  
• Super juicy and flavorful
  
• No planning ahead needed
  
• Great for meal prep, weeknight dinners, or leftovers

This one-pot dinner is simple enough for beginners but tasty enough to impress.

Ingredients You’ll Need

• 4 boneless, skinless chicken thighs
  
• 1 tbsp olive oil (skip if using frozen)
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1/2 tsp smoked paprika
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• 3/4 to 1 cup chicken broth or water
  
• Optional: Italian seasoning, thyme, rosemary, or lemon juice

How to Cook Chicken Thighs in the Instant Pot

Step 1 – Sauté (for fresh thighs only)

Turn on sauté mode and add olive oil. Place chicken thighs into the pot and season with garlic powder, onion powder, paprika, salt, and pepper. Sear 2 minutes per side.

Step 2 – Add Liquid

Pour in chicken broth or water and scrape the bottom of the pot to deglaze (this prevents the burn warning).

Step 3 – Pressure Cook

Lock the lid, set valve to “Sealing,” and pressure cook on high:

• Boneless, fresh: 8 minutes
  
• Bone-in, fresh: 10 minutes
  

Step 4 – Natural Release

Let pressure release naturally for 5–10 minutes. Open the lid, and you’re done!

Instant Pot Frozen Chicken Thighs Recipe

Forgot to thaw your chicken? No problem. Here’s how to cook Instant Pot frozen chicken thighs:

1. Skip sautéing.
   
2. Add frozen thighs directly to the pot with 1 cup broth and seasonings.
   
3. Pressure cook:
   
   • Boneless frozen: 13 minutes
     
   • Bone-in frozen: 15 minutes
     
4. Natural release for 10 minutes. Done!
   

These come out shockingly tender and flavorful — like you planned dinner all along.

Want to Use Boneless Skinless Chicken Thighs?

This recipe is perfect for that! If you’re specifically looking for Instant Pot chicken thighs boneless skinless recipes, just follow the original directions above (8 minutes, quick sauté, then pressure cook). They’re quick, juicy, and soak up flavor beautifully.

Flavor Variations to Try

Take this base recipe and make it your own with these easy swaps:

• BBQ Chicken Thighs: Add 1/2 cup BBQ sauce before pressure cooking. Broil after to caramelize.
  
• Lemon Garlic Chicken: Add lemon juice, lemon zest, and extra garlic. Great with veggies or rice.
  
• Buffalo Chicken: Toss cooked thighs in buffalo sauce after pressure cooking. Great for wraps or sliders.
  
• Teriyaki Chicken: Use soy sauce, ginger, and garlic. Add honey or brown sugar for sweetness and thicken the sauce after cooking.

What to Serve With Instant Pot Chicken Thighs

These chicken thighs are super versatile. Try them with:

• Garlic butter rice or mashed potatoes
  
• Steamed broccoli, carrots, or roasted green beans
  
• Pasta tossed with olive oil and herbs
  
• Cauliflower rice or quinoa for a lighter side
  
• On top of a salad or tucked in a wrap
  

Chicken Thigh Instant Pot Cook Times

Here’s a handy chart for different types of chicken thighs:

Chicken Thigh Type	Cook Time (High)	Natural Release	Notes
Boneless (fresh)	8 minutes	5–10 minutes	Quick and versatile
Bone-in (fresh)	10 minutes	5–10 minutes	Richer flavor
Boneless (frozen)	13 minutes	10 minutes	Skip sautéing
Bone-in (frozen)	15 minutes	10 minutes	Ideal for crispy finish

Tips for Best Results

• Always use at least 3/4 cup of liquid to avoid burn warnings.
  
• Use a meat thermometer — thighs are safe at 165°F internally.
  
• Want crispy skin? Broil for 3–5 minutes after cooking.
  
• Use leftovers for wraps, sandwiches, or meal prep bowls.
  

More recipes:-

Instant Pot Chicken Tenders Recipes

Instant Pot Chicken Casserole Recipes

Instant Pot Chicken Fajitas (Fast, Flavorful, and Foolproof!)

FAQ

Can I stack chicken thighs in the Instant Pot?
Yes! Just avoid packing them tightly. The steam needs space to circulate.

Can I make gravy from the broth?
Absolutely. Remove the thighs, switch to sauté, and whisk in 1 tbsp cornstarch + 2 tbsp water. Simmer to thicken.

Can I double the recipe?
Yes. Add a couple more minutes if thighs are piled high but don’t exceed the max fill line.

How do I store and reheat leftovers?
Store in the fridge up to 4 days. Reheat gently with a splash of broth to keep them juicy.

Can I freeze them after cooking?
Definitely. Freeze in meal-size portions for up to 3 months. Thaw and reheat when needed.