Cooking chicken thighs in the Instant Pot is one of the quickest and easiest ways to get tender, juicy, and perfectly seasoned chicken on the table. Whether you’re using bone-in, boneless, fresh, or frozen chicken thighs, this foolproof method ensures delicious results every time.
With a simple spice rub and an optional rich gravy, this recipe is perfect for a weeknight dinner, meal prep, or an easy protein to use in different meals throughout the week. Plus, the Instant Pot does all the hard work, cutting down cooking time while locking in moisture and flavor.
Why You’ll Love This Instant Pot Chicken Thighs Recipe
✅ Fast & Easy – Ready in 30 minutes with minimal prep.
✅ Juicy & Tender – The pressure cooking method ensures perfectly moist chicken every time.
✅ Works for Fresh or Frozen Chicken – No need to thaw frozen thighs before cooking!
✅ Versatile & Flavorful – Enjoy as a main dish, in salads, sandwiches, tacos, or meal prep.
✅ One-Pot Cooking – No extra dishes, and the optional gravy makes it even better!
Ingredients You’ll Need
This recipe uses simple pantry spices to create a delicious and well-balanced flavor.
For the Chicken
- Chicken thighs – Use bone-in, skin-on or boneless, skinless thighs. (See cooking times below.)
- Olive oil – Helps create a crispy, golden sear.
- Low-sodium chicken broth or water – Adds moisture and prevents burning.
For the Seasoning Blend
- Dried oregano – Adds an earthy, herby depth.
- Paprika – Enhances flavor and gives a mild smokiness.
- Garlic powder – Brings a rich, savory taste.
- Onion powder – Adds a subtle sweetness.
- Kosher salt & black pepper – Essential for seasoning.
For the Optional Gravy
- Butter – Adds richness to the gravy.
- Cornstarch + Water – Thickens the cooking liquid into a smooth gravy.
How to Cook Chicken Thighs in the Instant Pot
This quick and easy recipe ensures juicy, flavorful chicken every time.
Step 1: Season the Chicken
- In a small bowl, mix together the oregano, paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice blend all over the chicken thighs, making sure to get some under the skin if using skin-on thighs.
Step 2: Sear the Chicken (Optional but Recommended)
- Set the Instant Pot to Sauté mode and add olive oil.
- Once hot, place the chicken thighs skin-side down and sear for about 4 minutes per side, until golden brown.
- Remove the chicken and set aside.
💡 Searing adds a deeper flavor and crispy texture, but you can skip this step if you’re short on time!
Step 3: Deglaze the Pot
- Turn off the Sauté mode and pour in the chicken broth.
- Use a spatula to scrape up any browned bits from the bottom of the pot—this prevents the Burn Notice and adds extra flavor.
Step 4: Pressure Cook the Chicken
- Place the metal trivet inside the Instant Pot and arrange the chicken thighs on top, skin side up.
- Seal the lid and set the steam release valve to Sealing.
- Cook at High Pressure for:
- Bone-in, skin-on thighs: 10 minutes + 5 minutes natural release
- Boneless, skinless thighs: 8 minutes + 5 minutes natural release
💡 If cooking frozen chicken thighs, skip the searing step and increase cook time:
- Frozen bone-in thighs: 15 minutes + 5 minutes natural release
- Frozen boneless thighs: 13 minutes + 5 minutes natural release
Step 5: Release Pressure & Check for Doneness
- Once cooking time is done, let the pressure naturally release for 5 minutes.
- Then, carefully turn the steam release valve to Venting to release any remaining pressure.
- Open the lid and use an instant-read thermometer to check that the internal temperature has reached 165°F (75°C).
💡 If the chicken isn’t fully cooked, turn the Instant Pot to Sauté mode and simmer for a few minutes until done.
Step 6: Make the Optional Gravy
- Remove the chicken and strain the cooking liquid if desired.
- Turn the Instant Pot to Sauté mode and stir in 1 tablespoon butter.
- In a small bowl, mix 1 ½ tablespoons cornstarch with 1 ½ tablespoons water to create a slurry.
- Stir the slurry into the broth and simmer until thickened.
- Serve the gravy over the chicken and enjoy!
Ways to Use Instant Pot Chicken Thighs
This tender, juicy chicken is incredibly versatile! Try it in:
🍗 As a Main Dish – Serve with mashed potatoes, rice, or roasted veggies.
🥗 In Salads – Slice and add to Caesar salads, grain bowls, or Greek salads.
🌮 Tacos & Wraps – Shred and use for chicken tacos, burritos, or lettuce wraps.
🍲 In Soups & Pasta – Chop and stir into soups, pasta, or casseroles.
🥪 For Meal Prep – Store for quick lunches and easy dinners throughout the week!
Storage & Meal Prep Tips
🥡 Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
❄️ Freeze: Freeze cooked chicken in airtight bags for up to 3 months.
🔥 Reheat: Warm in the microwave, oven, or stovetop with a splash of broth for moisture.
💡 Shred leftover chicken and freeze in portions for quick and easy meals!
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes! Boneless chicken breasts cook in 8 minutes on high pressure, while bone-in chicken breasts take about 10 minutes.
Q: Can I make this recipe without a trivet?
A: Yes! Simply place the chicken directly in the broth—this will result in extra juicy chicken.
Q: Can I skip the searing step?
A: Yes! Searing adds extra flavor and crispiness but is not required. You can skip directly to pressure cooking.
Q: How can I make this chicken crispier after cooking?
A: Place the cooked chicken under a broiler for 2-3 minutes to get crispy skin.
Final Thoughts
Instant Pot Chicken Thighs are an easy, foolproof way to cook flavorful, juicy chicken in no time. With simple seasoning, minimal prep, and both fresh & frozen options, this recipe is perfect for weeknight dinners, meal prep, and family meals.
Try this delicious Instant Pot chicken recipe today, and enjoy perfectly tender, versatile chicken every time!
Short Version
Instant Pot Chicken Thighs
Ingredients
- 4 bone-in skin-on chicken thighs (or boneless, skinless chicken thighs; see note for frozen)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth or water use 1.5 cups for an 8-quart pot; use broth if making gravy
To Make Gravy (Optional)
- 1 tablespoon butter
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
Instructions
- In a small bowl, mix together the dried oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend over all sides of the chicken thighs, making sure to get some under the skin if using skin-on thighs.
- Pour the olive oil into the Instant Pot and press the “”Sauté”” button. Once the oil is hot, spread it evenly over the bottom of the pot. Carefully place the seasoned chicken thighs skin side down in the pot. Sear for about 4 minutes per side, until both sides are browned. Transfer the chicken to a clean plate.
- Turn off the Instant Pot and pour the chicken broth into the inner pot. Use a spatula to scrape up any browned bits from the bottom to prevent a burn warning during pressure cooking.
- Place the metal trivet in the Instant Pot and arrange the chicken thighs on top, skin side up.
- Close the Instant Pot lid and set the steam release valve to the Sealing position.
- Pressure Cook at High Pressure:
- Bone-In Thighs: Cook for 10 minutes. The Instant Pot will take about 5 minutes to reach pressure before the cook time begins. Once done, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- Boneless, Skinless Thighs: Cook for 8 minutes. The Instant Pot will take about 5 minutes to reach pressure before the cook time begins. Once done, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- Frozen Thighs: See note below.
- Carefully turn the steam release valve to Venting to release any remaining pressure. Once the float valve drops, open the lid. Use an instant-read thermometer to check that the internal temperature of the chicken has reached 165°F.
- (If the chicken isn’t fully cooked, turn on Sauté to bring the broth to a boil, then turn off the pot and cover with the lid for a few minutes to finish cooking with residual heat.)
To Make Gravy (Optional):
- Remove the chicken and trivet from the Instant Pot. If desired, pour the liquid through a strainer to remove any solids, then return the strained liquid to the pot.
- Turn on Sauté mode and add the butter to the broth.
- In a small bowl, mix together 1 ½ tablespoons each of cornstarch and water to create a slurry. Stir the slurry into the broth.
- Bring the mixture to a boil and let it simmer, stirring occasionally, until the gravy thickens.
- Remove from heat and serve the gravy with the chicken.
Notes
- Frozen Bone-In Thighs: 15 minutes + 5 minutes natural pressure release
- Frozen Boneless Thighs: 13 minutes + 5 minutes natural pressure release
