Instant Pot Chicken Thighs
These Instant Pot chicken thighs are juicy, well-seasoned, and ridiculously easy to pull together. Bone-in chicken thighs cook in just 10 minutes under pressure, then get a quick finish under the broiler for that golden, crispy skin we want.
Don't toss that cooking liquid! I turn it into a quick gravy right in the Instant Pot. One pot, juicy chicken, gravy- that's a pretty good weeknight dinner if I do say so myself.
Serve these chicken thighs with mashed potatoes, attieke, or my sautéed delicata squash. I especially love them with jollof rice when I'm craving something a little more filling.
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How Long to Cook Chicken Thighs in the Instant Pot
For bone-in chicken thighs, set the Instant Pot to High Pressure, then allow a short natural release before carefully releasing the remaining pressure. I always check the thickest thigh with an instant-read thermometer before serving. You're looking for at least 165°F (75°C).
And remember, the Instant Pot needs a few minutes to come to pressure before the timer starts. So while the pressure cooking itself is quick, plan for a little extra time from start to finish.
Why This Recipe Works
- Quick and easy to make! The actual pressure cook time is only 10 minutes.
- The chicken thighs hold up beautifully to pressure cooking without drying out easily.
- The cooking liquid becomes a simple gravy right in the pot.
- You can make everything with simple, everyday ingredients you can find at the grocery store.
- It comes together quickly with very little hands-on work.
📃Ingredient Description
- Chicken thighs: Bone-in, skin-on chicken thighs stay juicy under pressure, and the skin can be crisped under the broiler afterward.
- Seasonings: Smoked paprika, garlic powder, thyme, onion powder, salt, and black pepper give the chicken plenty of flavor without making things complicated.
- Chicken stock: Adds flavor and provides the liquid the Instant Pot needs to come to pressure.
- Worcestershire sauce: Adds a deeper, savory flavor to the cooking liquid and gravy.
- Garlic: Fresh garlic adds another layer of flavor to the stock.
- Olive oil: This is used to brown the chicken before pressure cooking.
- Cornstarch: Mixed with cold water to thicken the cooking liquid into a quick gravy.
Please refer to the recipe card for the exact measurements.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Pat the chicken dry and coat both sides with the seasoning mixture.
Step 2: Set the Instant Pot to Sauté and brown the thighs skin-side down. Work in batches if needed, then remove the chicken.
Step 3: Add the chicken stock and Worcestershire sauce. Scrape up the browned bits from the bottom, then stir in the garlic. Pro Tip: Scrape up all those browned bits from the bottom of the pot. They add extra flavor to the gravy and help prevent a Burn notice.
Step 4: Place the trivet in the pot, arrange the chicken on top, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure. Check that the thickest part of the chicken has reached at least 165°F. For crispier skin, transfer the cooked thighs to a baking sheet and broil for 3 to 5 minutes.
Step 5: Remove the trivet, switch to Sauté, and stir the cornstarch slurry into the cooking liquid. Simmer until thickened.
Step 6: Serve with mashed potatoes, roast potatoes, or jollof rice and spoon the gravy over the top.
Can You Cook Frozen Chicken Thighs in the Instant Pot?
Yes, you can cook frozen chicken thighs in the Instant Pot, but they'll need more cooking time than fresh chicken.
For the most even cooking, the thighs should be individually frozen rather than stuck together. Skip the browning step when cooking from frozen. Season the chicken as well as you can, pressure cook, then check the thickest thigh with an instant-read thermometer before serving.
This recipe was tested using fresh bone-in chicken thighs, so the 10-minute cook time in the recipe card is specifically for fresh chicken.
Tips for Juicy Pressure Cooker Chicken Thighs
- Use similar-sized chicken thighs so they cook evenly. If one is much larger than the others, it may need extra time.
- Pat the chicken dry before seasoning to help it brown better.
- Don't overcrowd the pot while browning. Work in batches if needed to prevent the chicken from steaming.
- Deglaze the pot well after browning, scraping up any bits stuck to the bottom to add flavor and help prevent a Burn notice.
- Check the thickest part of the chicken with an instant-read thermometer to make sure it has reached at least 165°F.
- Pressure cooking won't give you crispy skin. Pop the cooked thighs under the broiler for a few minutes to crisp them up.
How to Store and Reheat Chicken Thighs
Refrigerator
Let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days. I like storing some of the gravy with the chicken. It helps keep everything moist when reheated.
Freezer
Transfer the cooled chicken and gravy to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chicken until hot throughout. If you want to bring back some of that crispy skin, use the oven or air fryer instead of the microwave. The microwave will get the job done, of course. But it won't be crispy.
✅Recipe FAQS
Boneless chicken thighs in the Instant Pot generally cook faster than bone-in thighs.
You can also use boneless skinless chicken thighs, but you won't need the broiling step since there's no skin to crisp.
Since this recipe was tested using bone-in, skin-on thighs, adjust the pressure cooking time when using boneless chicken rather than following the 10-minute timing exactly.
Yes. Mix the cornflour/cornstarch with cold water. Remove the chicken, set the Instant Pot to the Sauté function. Stir the slurry into the cooking liquid and simmer until the liquid thickens into gravy, then season to taste.
A little overlapping is fine, but avoid tightly piling the chicken thighs on top of one another.
Keeping them arranged fairly evenly on the trivet helps them cook more consistently, especially if the thighs vary in size.
For this recipe, yes. I place the chicken thighs on a trivet so they sit above the stock rather than simmer directly in the liquid.
The chicken still releases plenty of flavorful juices into the pot, which we turn into gravy afterward.
Try These Chicken Recipes Next:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
Instant Pot Chicken Thighs
Equipment
- Instant Pot
- baking sheet optional
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken stock about 250 ml
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves crushed
- 1 tablespoon cornstarch or cornflour
- 2 tablespoons cold water
Instructions
- Mix the smoked paprika, garlic powder, thyme, onion powder, salt, and black pepper. Rub the seasoning all over the chicken thighs.8 bone-in, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
- Set the Instant Pot to Sauté and add the olive oil. Brown the thighs skin-side down for 3-4 minutes, working in batches if necessary. Remove them to a plate.1 tablespoon olive oil
- Pour in the chicken stock and Worcestershire sauce. Scrape the bottom thoroughly to loosen any browned bits, then stir in the garlic.1 cup chicken stock, 1 tablespoon Worcestershire sauce, 2 garlic cloves
- Place the trivet in the pot and arrange the chicken thighs on top.
- Secure the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
- Allow the pressure to release naturally for 5 minutes, then carefully release the remaining pressure. Check that the chicken has reached at least 75°C / 165°F in the thickest part.
- For crispy skin, transfer the thighs to a baking tray/baking sheet and place under a hot grill/broiler for 3-5 minutes.
- For gravy, remove the trivet and set the Instant Pot to Sauté. Mix the cornflour/cornstarch with the cold water, stir it into the cooking liquid, and simmer until thickened.1 tablespoon cornstarch, 2 tablespoons cold water
- Serve with mashed potatoes, roast potatoes, or rice, and spoon the gravy over the top. Add green beans, peas, broccoli, or roasted vegetables, like my delicata squash recipe for an easy, complete meal.
Notes
- Use similar-sized chicken thighs so they cook evenly.
- Don't overcrowd the pot when browning. Work in batches if needed.
- Deglaze the pot well after browning to help prevent it from getting burnt.
- Check the thickest part of the chicken with an instant-read thermometer. It should reach at least 165°F.
- For crispy skin, broil the cooked chicken thighs for 3 to 5 minutes before serving.
