Chicken Thigh Instant Pot Recipe

Looking for a quick, flavorful, and fuss-free dinner idea? This chicken thigh Instant Pot recipe is your answer! With the magic of pressure cooking, you can transform chicken thighs into tender, juicy perfection in under 30 minutes. Whether you’re a busy parent, a meal-prep enthusiast, or just craving comfort food, this recipe delivers. It’s versatile, budget-friendly, and packed with protein, making it ideal for weeknight dinners or meal planning. Plus, it’s easily customizable for keto, gluten-free, or low-carb diets. As a bonus, I’ll share tips from my kitchen experiments to help you nail this dish every time. Let’s dive into how to make this crowd-pleaser using your Instant Pot!

Why You’ll Love This Chicken Thigh Instant Pot Recipe

Chicken thighs are a fantastic choice for the Instant Pot because they stay moist and absorb flavors beautifully. Unlike chicken breasts, which can dry out, thighs remain succulent thanks to their higher fat content. This recipe is:

• Quick: Ready in about 25 minutes, including prep.
• Budget-friendly: Chicken thighs are affordable and widely available.
• Versatile: Works with both boneless and bone-in thighs, fresh or frozen.
• Flavorful: A simple spice blend and broth create a rich, savory dish.

Whether you’re cooking for a family or meal prepping for the week, this recipe is a game-changer. Let’s break it down step by step.

Ingredients

Here’s what you’ll need to make this delicious Instant Pot chicken thigh recipe (serves 4):

• Main Ingredients:
  • 4 chicken thighs (boneless or bone-in, skin-on or skinless)
  • 1 tbsp olive oil (or avocado oil for a neutral flavor)
  • 1 tsp paprika (smoked paprika for extra depth)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme (or rosemary for a different flavor profile)
  • Salt and pepper to taste
  • 1 cup chicken broth (or water for a lighter option)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • Optional: 1 tbsp BBQ sauce (for a tangy twist, see BBQ section below)

How to Cook Chicken Thighs in an Instant Pot

Cooking chicken thighs in the Instant Pot is incredibly straightforward. Follow these steps for tender, flavorful results:

1. Season the chicken: Pat the chicken thighs dry with a paper towel. In a small bowl, mix paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mix evenly over the thighs.
2. Sauté the aromatics: Set your Instant Pot to Sauté mode and heat olive oil. Add diced onion and minced garlic, cooking for 1-2 minutes until fragrant.
3. Sear the chicken (optional): Add the chicken thighs to the pot, skin-side down if using skin-on. Sear for 2-3 minutes per side until golden brown. Remove and set aside. (See “Do You Need to Sear Chicken Thighs Before Pressure Cooking?” below for more details.)
4. Deglaze the pot: Pour in chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot to prevent a burn warning.
5. Pressure cook: Place the chicken thighs back in the pot, nestling them into the liquid. Secure the lid, set the valve to Sealing, and cook on High Pressure for the time specified below (see “How Long to Cook Chicken Thighs in Instant Pot”).
6. Natural release: Once cooking is complete, allow a 5-minute natural pressure release, then carefully turn the valve to Venting to release remaining pressure.
7. Serve: Remove the chicken thighs and serve hot with your favorite sides (see “What to Serve with Instant Pot Chicken Thighs” below).

How Long to Cook Chicken Thighs in Instant Pot

Cooking times depend on whether you’re using boneless or bone-in thighs and if they’re fresh or frozen:

• Boneless chicken thighs (fresh): 7 minutes on High Pressure.
• Bone-in chicken thighs (fresh): 10 minutes on High Pressure.
• Frozen chicken thighs (boneless or bone-in): Add 2-3 minutes to the fresh cooking time (9-12 minutes).

Always ensure the internal temperature reaches 165°F (74°C) for safety. A quick-release after a 5-minute natural release keeps the thighs juicy.

Can You Cook Frozen Chicken Thighs in an Instant Pot?

Yes, absolutely! The Instant Pot is a lifesaver for cooking frozen chicken thighs. Simply:

• Skip the searing step, as frozen thighs won’t brown evenly.
• Increase the cooking time by 2-3 minutes (9 minutes for boneless, 12 minutes for bone-in).
• Ensure the thighs aren’t stuck together to allow even cooking.
• Add an extra 1/4 cup of liquid to compensate for the frozen meat’s moisture release.

This makes the Instant Pot perfect for those nights when you forget to defrost dinner!

Boneless vs. Bone-In Chicken Thighs in Instant Pot

Choosing between boneless and bone-in thighs depends on your preferences:

• Boneless chicken thighs:
  • Cook faster (7 minutes vs. 10 minutes).
  • Easier to shred or chop for tacos, salads, or sandwiches.
  • Ideal for quick meals or meal prep.
• Bone-in chicken thighs:
  • More flavorful due to the bone and often come with skin for extra richness.
  • Take slightly longer to cook (10 minutes).
  • Great for hearty, comforting dishes where presentation matters.

Both work beautifully in the Instant Pot, so choose based on your recipe goals or what’s in your fridge!

Can You Make BBQ Chicken Thighs in an Instant Pot?

Absolutely, and it’s a crowd-pleaser! To make BBQ chicken thighs:

1. Follow the recipe above, but add 1-2 tbsp of your favorite BBQ sauce to the broth before pressure cooking.
2. After cooking, remove the thighs and brush with additional BBQ sauce.
3. Optional: For a caramelized finish, place the thighs under a broiler for 2-3 minutes or use an air fryer lid if your Instant Pot has one.

This creates sticky, tangy BBQ chicken thighs that pair perfectly with coleslaw or cornbread.

Do You Need to Sear Chicken Thighs Before Pressure Cooking?

Searing is optional but recommended for extra flavor:

• Pros of searing: Creates a golden crust, enhances flavor through the Maillard reaction, and adds depth to the dish.
• Cons: Adds 5-6 minutes to prep time and requires oil, which may not suit low-fat diets.
• When to skip: If you’re short on time or cooking frozen thighs, skip searing. The Instant Pot’s pressure cooking still infuses plenty of flavor.

If you do sear, use the Sauté function and ensure you deglaze the pot to avoid a burn warning.

How Much Liquid for Chicken Thighs in Instant Pot?

The Instant Pot requires a minimum amount of liquid to build pressure. For this recipe:

• Use 1 cup of liquid (chicken broth, water, or a mix with soy sauce/BBQ sauce).
• For frozen thighs, add an extra 1/4 cup to account for moisture release.
• Too little liquid can cause a burn warning, while too much can dilute flavors.

Always ensure the liquid covers the bottom of the pot but doesn’t submerge the chicken entirely.

Can You Shred Chicken Thighs After Cooking in an Instant Pot?

Yes, Instant Pot chicken thighs shred beautifully, especially boneless ones! Here’s how:

1. After pressure cooking, remove the thighs and place them in a bowl.
2. Use two forks or a hand mixer to shred the meat.
3. Optional: Mix the shredded chicken with some of the cooking liquid or BBQ sauce for extra flavor.

Shredded chicken thighs are perfect for tacos, sandwiches, wraps, or salads. They’re also great for meal prep, as they reheat well.

How to Make Gravy from Instant Pot Chicken Drippings

The cooking liquid left in the Instant Pot is a goldmine for making gravy! Here’s a quick method:

1. Strain the liquid to remove any solids.
2. Set the Instant Pot to Sauté mode.
3. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry.
4. Slowly stir the slurry into the hot liquid, cooking for 1-2 minutes until thickened.
5. Season with salt, pepper, or herbs to taste.

This rich, savory gravy pairs perfectly with mashed potatoes or rice.

What to Serve with Instant Pot Chicken Thighs

These versatile chicken thighs pair well with a variety of sides:

• Mashed potatoes: Creamy and comforting, especially with gravy.
• Steamed vegetables: Green beans, broccoli, or carrots add color and nutrition.
• Rice or quinoa: Soaks up the flavorful cooking liquid.
• Salad: A fresh green salad balances the richness of the thighs.
• Coleslaw: Perfect for BBQ-style thighs.

For a low-carb option, try cauliflower rice or zucchini noodles.

Nutrition Information (Per Serving, Based on 4 Servings)

• Calories: 280 kcal
• Protein: 24g
• Carbs: 4g
• Fat: 18g

Note: Nutrition values may vary depending on whether you use skin-on, bone-in, or boneless thighs, and whether you add BBQ sauce.

Final Thoughts

This chicken thigh Instant Pot recipe is a must-try for anyone looking to simplify dinner without sacrificing flavor. With minimal prep, a handful of ingredients, and the power of pressure cooking, you’ll have tender, juicy chicken thighs ready in no time. Whether you’re making a classic savory dish, a BBQ version, or shredding the meat for versatile meals, this recipe is endlessly adaptable. Try it tonight and let me know how it turns out in your kitchen!

Related Recipes To Read:-

• Refrigerator Pickles Recipe
• Peanut Butter and Jelly Sandwich Recipe
• BBQ Chicken and Rice Recipe
• No-Bake Coconut Pecan Praline Cookies Recipe
• Chili Seasoning Recipe