Made with a simple spice blend, Instant Pot Chicken Thighs is a ridiculously simple recipe for chicken fresh or frozen chicken thighs that delivers flavor fast!
When it comes to cooking perfectly cooked, tender, juicy chicken you can count on my tried and tested instant pot chicken recipes.
From Instant Pot Chicken Breasts to Instant Pot Whole Chicken, to Instant Pot Chicken Wings to Instant Pot Chicken Thighs, an electric pressure cooker cooks FRESH or FROZEN chicken with ease.
why you'll love this recipe
- Fast. Even if you start this recipe with frozen chicken thighs, the chicken will be cooked in under 30 minutes (YES--including the time it takes for the pressure to be reached AND released!)
- Versatile. You can use fresh or frozen chicken thighs. Bone-in or boneless chicken thighs. And skinless or skin-on chicken thighs. Whatever YOU like or that is on sale!
- Perfect Results. This technique makes perfectly seasoned, juicy Instant Pot Chicken Thighs whether using fresh, frozen, bone-in, or boneless chicken thighs.
- Cook From Frozen. Forget to thaw out your meat? No problem! You can safely cook chicken from frozen when using the Instant Pot.
- Crispy Skin. Like crispy skin? This recipe includes directions for achieving crispy skin if you are opting to cook chicken thighs with skin.
- Endless Serving Options. Whether served with a side of Roasted Red Potatoes and a Caesar Salad or used in a recipe that calls for cooked chicken, you can count on this recipe for Instant Pot Chicken Thighs to deliver a flavorful meal.
Notes on Ingredients & Equipment
- Chicken Thighs: Bone-in or boneless, skin-on or skinless chicken thighs all work for this recipe, but there will need to be adjustments made to the cooking time. The recipe card provides the timing to ensure perfectly cooked chicken for each variation of chicken thighs.
- Smoked Paprika: Feel free to use regular paprika if you don't have smoked paprika on hand.
- Dried Thyme Leaves: I love the slight citrus flavor that thyme leaves add to the chicken thighs. Feel free to omit this seasoning from the spice blend. Just be sure to use thyme leaves NOT ground thyme.
- Oil: If you plan to sear your chicken thighs to achieve crispy skin, you will need to use either olive or canola oil.
- Instant Pot: This recipe for Instant Pot Chicken Thighs will work with any brand or size of an electric pressure cooker.
- Trivet: It is best to cook the chicken thighs ABOVE the water to keep their skin crispy and allow the spice blend to adhere to the chicken thighs.
Flavor variations
The spice blend on this recipe for Instant Pot Chicken Thighs is the perfect compliment to the chicken and pairs well with a variety of side dishes or recipes calling for cooked chicken. That said, you can change up the flavoring by replacing the spice blend with 1-2 tablespoons of the following seasoning blends.
How to Cook Chicken Thighs in the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Season Chicken Thighs. Regardless of what type of chicken thighs you use for this recipe, you will want to start by seasoning your chicken liberally with the seasoning and rubbing that spice blend into the chicken thighs. This will ensure that the chicken is flavorful.
Step Two: Saute Chicken Thighs. Sauteing your chicken thighs is OPTIONAL and MUST BE skipped if you are preparing frozen chicken thighs. But I highly recommend searing skin-on chicken thighs for the best flavor and crispy skin. I even recommend searing skinless chicken thighs for texture and flavor.
Step Three: Deglaze Inner Pot. Any time you saute ANYTHING in the Instant Pot, you must deglaze the inner pot. This just means adding liquid and scraping off the browned bits from the bottom of the inner pot. This extra step will prevent a burn notice.
Step Four: Pressure Cook Chicken Thighs. It is best to use the manual or pressure button to set the cooking time yourself, not the poultry function. The amount of time you set to cook your chicken thighs in the pressure cooker will depend on the type of chicken thighs you used and whether or not you seared the thighs first.
- Bone-In Chicken Thighs: 8 Minutes on High Pressure (10 minutes if not seared first)
- Boneless Skinless Chicken Thighs: 6 minutes on High Pressure (8 minutes if not seared first)
- Frozen Chicken Thighs: 15 minutes on high pressure, for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
Step Five: Release Pressure Naturally. Any time you are cooking meat, you want to allow the pressure to release naturally for 10 minutes to ensure the meat stays tender and juicy.
Step Six: Broil (Optional). If desired, you can further crisp up the skin under a broiler. This is a great option if you started this recipe with frozen chicken thighs.
∗ What if the Chicken Thighs aren't Cooked? ∗
Once the pressure has been released, open the instant pot and check the temperature of the chicken thighs using a digital meat thermometer. Your chicken should be between 162-165 degrees Fahrenheit. If your chicken thighs are below 162 degrees, do not panic. Simply place the lid back on the pressure cooker and cook for 1-2 minutes on high pressure. It will not take long for your Instant Pot to come to pressure a second time.
Serving Suggestions
Instant Pot Chicken Thighs are delicious when served with a side of roasted broccoli, rice pilaf, parsley potatoes, or roasted red potatoes. They also can be used in recipes calling for Leftover Rotisserie Chicken.
∗ Money Saving Tip∗
Save bones from the chicken thighs to make Instant Pot Chicken Stock.
More Instant Pot Chicken Recipes
Love instant pot chicken recipes? Me too! Check out a few of my favorites:
- Instant Pot Chicken Breasts
- Instant Pot Chicken and Dumplings
- Instant Pot Chicken Tacos
- Instant Pot Chicken Chili
- Instant Pot Chicken Noodle Soup
Instant Pot Chicken Thighs
Ingredients
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme leaves not ground thyme
- 4 chicken thighs bone-in or boneless; skin-on or skinless
- 1 tablespoon olive oil
- 1-½ cups water
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, salt, pepper, and thyme leaves until well combined.
- Trim excess fat or grizzle off the chicken thighs and then pat them dry with a paper towel. Sprinkle the spice rub evenly over the chicken thighs, rubbing the spice blend into the chicken to adhere. Be sure to season both sides of the chicken.
- To sear the chicken is optional and must be skipped if your chicken thighs are frozen. To saute the chicken, turn the saute function on the Instant pot and add in the oil. Let the oil heat until glistening and then add the chicken thighs, skin-side down into the inner pot. Don’t overcrowd the pot, you may need to work in batches to brown the chicken. Sear the chicken for 3-4 minutes per side, until both sides are golden brown. Remove the chicken to a clean plate and turn the saute function OFF.
- Pour the water into the inner pot and scrape up any browned bits off the bottom of the inner pot (if needed.) Place the trivet inside the inner pot and then place your seared chicken thighs on top of the trivet (it is okay if they overlap).
- Place the lid on the inner pot, and be sure the venting knob is pointed towards sealed. To set the cooking time: Bone-In Chicken Thighs: 8 Minutes on High Pressure (10 minutes if not seared first)Boneless Skinless Chicken Thighs: 6 minutes on High Pressure (8 minutes if not seared first)Frozen Chicken Thighs: 15 minutes on high pressure, for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
- Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes. Then remove the lid and use an instant-read thermometer to check that the internal temperature of the chicken has reached 165° F.
- Serve as desired.
Sharina
We had these chicken thighs yesterday and they were a crowd favorite! They were seasoned well and so tender!
Lauren Kelly
So easy to make, I iwll never bake them again. They came out so tender and juicy!
Rosalyn
If cooking 2 pounds of boneless thighs, what is the cooking time
Kristen Chidsey
The cooking time will remain the same.
Brandon
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.
Kristen Chidsey
Hi Brandon! I am so glad you are finding my site useful 🙂 The nutrition is based on 4 ounces of meat.
Barb
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!
Kristen Chidsey
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!
Mrs Smith
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
Kristen Chidsey
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!
Mrs Smith
Your advice worked perfectly! It came out so tender and juicy. Wow!
The Smiths
Kristen Chidsey
YAY! So glad! Thanks for letting us all know.
Andrea
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! 🙂
Kristen Chidsey
Thank you for sharing your experience Andrea! I am sure it will help others.
Yumi
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...
Kristen Chidsey
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!
norm watling
hi Kristen made the pork tenderloin and what more can I say but wow .having the chicken thights tonight I think it will be another winner.thanks from Vancouver island bc canada
Kristen Chidsey
Hi Norm! I absolutely love hearing how much you enjoyed my recipes! BTW--I was just in Victoria, Vancouver, and that area is BEAUTIFUL!!!
Tiffany M
Came out perfect! I needed shredded chicken for an enchilada recipe but only had a family pack of frozen chicken thighs on hand -- about 5 lbs = 8 large thighs (bone in, skin on). Luckily I have an 8 qt Instant Pot. I added 2 cups of water and all 8 thighs. Used 15 min high pressure (more) setting, natural release for 8 min, turned off, then quick release. The chicken was perfectly cooked and easy to shred!! Thanks for posting!
Kristen Chidsey
I am SO glad you had such great success Tiffany. And I hope you enjoyed your enchiladas.