This Instant Pot chicken thighs recipe is a game changer when it comes to making a delicious meal in 30 minutes. You get tender, juicy chicken and the Instant Pot does most of the work!
Easy instant pot recipes are always a hit at the farmhouse, especially during busy seasons when I need simple ingredients that make a delicious meal. And these juicy chicken thighs are one of my go-to recipes.
Skin-on thighs have much more flavor with the dark meat. The high pressure of the Instant Pot means you get tender chicken and lots of juicy flavor. Plus, the pressure cooker does most of the work for you, so dinner comes together with no meal prep required.
This is one of those great recipes to have up your sleeve for busy weeknights. Serve with your favorite side dish like crispy baby potatoes, your favorite rice recipe, or a fresh salad with strawberry dressing.
Why You’ll Love This Recipe
Customizable – Try your favorite flavorful rub seasoning blend to mix it up.
Quick, yet always a hit – This is one of my favorite recipes because the whole family loves them, and they take a short amount of time to make.
Tender, juicy chicken – Using a pressure cooker like the Instant Pot makes the chicken incredibly juicy and the meat falls off the bone. No dry chicken with this instant pot chicken thigh recipe!
Ingredients
Chicken thighs – Bone-in thighs with skin on or boneless skinless chicken thighs work in this recipe. I like cooking bone-in chicken thighs and saving the bones for Instant Pot bone broth.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Instant Pot – An Instant Pot or other pressure cooking device is needed for this recipe.
How to Make Instant Pot Chicken Thighs
Step 1: Set the Instant Pot to sauté mode. Season both sides of the chicken.
Step 2: Once hot, add the oil and place chicken thighs skin side down. Cook 5-6 minutes or until golden brown. Flip and cook the other side for another 4 minutes.
Step 3: Remove chicken. If desired, add a tiny bit of water or broth and scrape up the browned bits on the bottom. Add the trivet to the bottom of the pot, then pour water or broth in the Instant Pot and place the chicken on top of the trivet.
Step 4: Close the lid, seal, and set on the manual setting on high for 10-12 minutes.
Allow a natural release of pressure for a few minutes and then set to venting to release the remaining pressure. Use a meat thermometer to make sure internal temperature of the chicken is 165 degrees Fahrenheit.
Tips
- This is an easy recipe to change up and customize. Add cumin for a more Mexican flavor or try some fresh thyme. Saute yellow onion, minced garlic, and bell pepper with your chicken before pressure cooking.
- For best results, don’t skip the sauté step.
- Store leftover chicken thighs in an airtight container in the fridge. Reheat the next day in a skillet or toaster oven.
Recipe FAQs
10-12 minutes is usually good when it comes to recommended cooking times. Use a meat thermometer to make sure the temperature reaches 165 degrees Fahrenheit.
Searing the chicken helps to keep it from drying out. Also the slightly higher fat content of thighs keeps the chicken juicy.
Water or broth works well in any chicken recipe for the Instant Pot. You do need the extra liquid when pressure cooking, so add liquid and use the trivet.
More Recipes from the Farmhouse
- Tzatziki Chicken Salad
- Cream Peas
- Creamy Chicken Pot Pie Soup
- Crockpot Chicken Tacos
- Roasted Beet Salad with Goat Cheese
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Best Easy Instant Pot Chicken Thighs Recipe
Equipment
Ingredients
- 2-3 pounds chicken thighs, bone-in skin-on chicken thighs or skinless
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- Black pepper to taste
- 2 tablespoons neutral oil, olive oil or other
- 1 cup chicken broth, or water
Instructions
- Set the Instant Pot to sauté setting. Season both sides of the chicken. Once hot, add oil and place chicken thighs skin side down. Cook 5-6 minutes on medium heat or until brown. Flip and cook the other side for another 3-4 minutes.
- Remove chicken. If desired, add a tiny bit of water or broth and scrape up the caramelized bits on the bottom. Add trivet, pour water or chicken stock in the Instant Pot, and place chicken on top of trivet.
- Close lid, seal, and set at high for 10-12 minutes.
- Allow to natural pressure release for a few minutes and then set to venting. Use a meat thermometer to make sure internal temperature of the chicken hits 165 degrees Fahrenheit.
Notes
- This is an easy recipe to change up and customize. Add cumin for a more Mexican flavor or try some fresh thyme. Sauté yellow onion, minced garlic, and bell pepper with your chicken before pressure cooking. Try adding teriyaki sauce.
- For best results, don’t skip the sauté step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
