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Chicken Thigh Instant Pot
Sana Yousaf

Chicken Thigh Instant Pot Recipe

A quick and flavorful Instant Pot chicken thigh recipe that delivers tender, juicy results in under 30 minutes. Perfect for busy weeknights, this versatile dish can be customized with BBQ sauce or shredded for tacos.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs boneless or bone-in, skin-on or skinless
  • 1 tbsp olive oil or avocado oil
  • 1 tsp paprika smoked paprika for extra depth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme or rosemary
  • Salt and pepper to taste
  • 1 cup chicken broth or water
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce or tamari for gluten-free
  • Optional: 1 tbsp BBQ sauce for BBQ variation

Method
 

  1. Season the chicken: Pat chicken thighs dry. Mix paprika, garlic powder, onion powder, thyme, salt, and pepper in a bowl. Rub the spice mix over the thighs.
  2. Sauté aromatics: Set Instant Pot to Sauté mode. Heat olive oil, add onion and garlic, and cook for 1-2 minutes until fragrant.
  3. Sear chicken (optional): Add thighs, skin-side down if using skin-on. Sear for 2-3 minutes per side until golden. Remove and set aside.
  4. Deglaze pot: Pour in chicken broth and soy sauce, scraping up browned bits.
  5. Pressure cook: Return thighs to pot. Secure lid, set valve to Sealing, and cook on High Pressure for 7 minutes (boneless) or 10 minutes (bone-in).
  6. Natural release: Allow a 5-minute natural pressure release, then turn valve to Venting.
  7. Serve: Remove thighs and serve with sides like mashed potatoes or vegetables.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for 3 months.
  • Substitutions: Use vegetable broth instead of chicken broth or coconut aminos for soy-free.
  • Make it spicy: Add 1/2 tsp cayenne or red pepper flakes to the spice rub.
  • BBQ variation: Stir 1-2 tbsp BBQ sauce into broth before cooking and brush more on after.
  • Shredding: Shred boneless thighs for tacos or salads using two forks or a hand mixer.

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