Comments on: Perfect Instant Pot Chicken Thighs

By: Kristen Chidsey

Kristen Chidsey — Wed, 24 May 2023 22:33:14 +0000

In reply to Jane. Hi Jane! The cooking time under pressure will remain the same. Just keep in mind you will need to sear your chicken thighs in batches to allow them to evenly brown.

By: Jane

Jane — Wed, 24 May 2023 20:49:47 +0000

I would like to cook more than 4 thighs. Does the cooking time need to be adjusted?

By: Kristen Chidsey

Kristen Chidsey — Thu, 23 Mar 2023 10:52:46 +0000

In reply to Andie Thueson. Yay! Love hearing you and your husband enjoyed the results.

By: Andie Thueson

Andie Thueson — Thu, 23 Mar 2023 05:00:35 +0000

You weren't kidding when you said perfect chicken thighs! The meat falls right off the bone, and I've never had anything so juicy! My hubby couldn't get enough! He has already requested this again!

By: Sharina

Sharina — Mon, 20 Mar 2023 02:00:12 +0000

We had these chicken thighs yesterday and they were a crowd favorite! They were seasoned well and so tender!

By: Lauren Kelly

Lauren Kelly — Fri, 10 Mar 2023 12:48:16 +0000

So easy to make, I iwll never bake them again. They came out so tender and juicy!

By: Kristen Chidsey

Kristen Chidsey — Fri, 05 Jun 2020 18:17:24 +0000

In reply to Rosalyn. The cooking time will remain the same.

By: Rosalyn

Rosalyn — Fri, 05 Jun 2020 18:03:26 +0000

If cooking 2 pounds of boneless thighs, what is the cooking time

By: Kristen Chidsey

Kristen Chidsey — Wed, 01 Jan 2020 15:41:52 +0000

In reply to Brandon. Hi Brandon! I am so glad you are finding my site useful :) The nutrition is based on 4 ounces of meat.

By: Brandon

Brandon — Wed, 01 Jan 2020 15:02:42 +0000

Hiya,

Thanks for the recipes, your site has been really helpful. One thing that would help me as I am trying to log my food (You know these New Year Resolutions ha) is knowing what is considered a serving size. Is one chicken thigh a serving size or 3 thighs?

Thanks for all your work.

By: Kristen Chidsey

Kristen Chidsey — Sun, 08 Dec 2019 20:19:22 +0000

In reply to Barb. Hi Barb! I am so glad you found my site! As for boneless, skinless thighs, yes--cook time will be different due to less volume of meat. I would only cook for 6 minutes on high pressure. You may even want to use my recipe for Instant Pot Chicken Breasts cooking skinless, boneless chicken in liquid helps keep them juicy and tender. I hope that helps!

By: Barb

Barb — Sun, 08 Dec 2019 18:19:16 +0000

Hi There

An IP Newbie here. Will be making Boneless Thighs tonight for dinner. Only going to be using 4 boneless, skinless thighs, and not sure if the time is different for different amounts of food.

Thanks for your reply and I love your site, such a great help!

By: Kristen Chidsey

Kristen Chidsey — Tue, 26 Nov 2019 15:36:36 +0000

In reply to Mrs Smith. YAY! So glad! Thanks for letting us all know.

By: Mrs Smith

Mrs Smith — Tue, 26 Nov 2019 15:16:40 +0000

In reply to Mrs Smith.

Your advice worked perfectly! It came out so tender and juicy. Wow!
The Smiths

By: Kristen Chidsey

Kristen Chidsey — Mon, 25 Nov 2019 18:43:36 +0000

In reply to Mrs Smith. Thank you so much! A chicken leg quarter is typically double the size of a chicken thigh. However, the weight is spread out a bit. I would cook for 15 minutes on high pressure and just be sure to check internal temperature. I hope that works!

By: Mrs Smith

Mrs Smith — Mon, 25 Nov 2019 16:13:18 +0000

Hi. I'm wanting to use this recipe with the thigh and leg attached bone in. Does the cook time vary by much? Can't wait to try this out and look forward to your reply.
Thanks for all the recipes great job!
The Smiths

By: Kristen Chidsey

Kristen Chidsey — Fri, 15 Nov 2019 19:51:40 +0000

In reply to Andrea. Thank you for sharing your experience Andrea! I am sure it will help others.

By: Andrea

Andrea — Fri, 15 Nov 2019 14:23:11 +0000

Thanks so much for the recipe! I used a package of organic chicken thighs that were frozen in a big clump, so they were still raw after 10 minutes of cooking and 10 minutes of natural pressure release. I just cooked them for another 10 minutes and another 10 minutes of natural pressure release and they were fully cooked. Just wanted to let others know they may want to increase the cook time if they have chicken that is frozen in a clump as opposed to frozen individually. Thanks again! 🙂

By: Kristen Chidsey

Kristen Chidsey — Sat, 27 Jul 2019 15:50:43 +0000

In reply to Yumi. Hi there! I would personally use boneless, skinless thighs and breasts as the cooking time will be very similar. And then marinate as desired and then follow the recipe as stated. Just be sure to pat off the excess paste from your chicken before sauteeing and be sure to deglaze the bottom of the inner pot well. I hope you enjoy!

By: Yumi

Yumi — Sat, 27 Jul 2019 14:57:10 +0000

Although I haven't cooked this recipe yet, but I wanted to know if I could use to cook both marinated thighs and breast?
I like dark meat, but my fiancee likes white meat. We usually he marinate and grill them, but now it's too hot to grill outside in Arizona, I've been trying to find easy recipe during summer time.
Also, I'd like to know if I could use this recipe to cook Tandoori Chicken, which I usually bake in the oven...
I'd marinate Chicken Drumsticks in Tandoori paste mixture overnight (or 10 hrs if I couldn't do the night before), then take off the excess paste and bake in 425F oven...

By: Kristen Chidsey

Kristen Chidsey — Tue, 16 Jul 2019 10:42:55 +0000

In reply to norm watling. Hi Norm! I absolutely love hearing how much you enjoyed my recipes! BTW--I was just in Victoria, Vancouver, and that area is BEAUTIFUL!!!