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My recipe for Instant Pot Chicken Thighs is ready to enjoy in under 40 minutes and so delicious! Juicy, tender, and so savory. Plus, the drippings can be used to make an amazing gravy in only one minute!
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Chicken Thighs Instant Pot Recipe Instructions
For full recipe instructions including ingredient measurements, scroll to the recipe card below.
How to Cook Chicken Thighs in the Instant Pot
- Trim bone-in, skin-on chicken thighs of excess skin. Pat the chicken thighs dry using a paper towel, then place them on a plate.
- Season the chicken thighs with salt, pepper, garlic powder, onion powder, dried onion flakes, and smoked paprika.
- Set the Instant Pot to saute mode. Add oil and butter and allow it to heat. Once hot, add a few pieces of chicken skin-side down. Make sure not to overcrowd the pot!
- Flip the chicken after 2-3 minutes to brown the opposite side. You're only browning the skin, not cooking the chicken, so make sure not to let it cook too long.
- Remove the chicken and set it aside. Repeat with remaining chicken. Once you've seared all of your chicken, add the chicken broth to the empty pot.
- Use a wooden spoon to scrape up the browned bits from the bottom of the Pot.
- Then, insert a trivet into the Instant Pot.
- Put the chicken thighs on the trivet. Secure the lid and set the vent to sealing. Select the pressure cook setting and set the time for 10 minutes at high pressure. The Instant Pot will take a few minutes to come to pressure before it begins cooking.
- When the cooking program ends, let the chicken thighs sit in the pot for 10-15 minutes, allowing the steam to release slowly. If you're in a hurry, you can use the venting option.
- Transfer chicken thighs to a serving plate.
Crisping Instant Pot Chicken Skin
For crispier skin, place them under your oven broiler or in the air fryer for 4 minutes.
Making Instant Pot Chicken Gravy from Drippings
- To make Instant Pot chicken gravy, thicken the sauce in the pot by setting it to saute mode. Make a slurry using cornstarch and water by mixing them together in a small bowl, then pour the slurry into the pot. Mix until the sauce thickens.
- Turn off the Instant Pot. Adjust the flavor of the gravy by adding a little salt, if desired. Pour over the chicken and garnish with chopped parsley. Enjoy!
Isabel's Instant Pot
I have a busy life, so I love being able to rely on my Instant Pot when I just want a quick dinner. My Instant Pot recipes are all made in this pressure cooker!
photo courtesy of Instant on Amazon
Looking for full ingredient measurements? See the recipe card below!
FAQ
Yes, absolutely. Keep in mind that bone-in chicken thighs will take a little longer to cook. Cook for about 11 to 12 minutes.
Yes! Skip the searing steps. For boneless chicken thighs, cook for 12 minutes on HIGH and then follow the remaining steps as written. For bone-in chicken thighs, cook for 15 minutes. Make sure to check the internal temperature of the chicken using a meat thermometer and my chicken temp chart.
You should cook chicken thighs in the Instant Pot using a trivet to avoid boiling the chicken in the liquid at the bottom of the pot. If you don't have a trivet, roll up pieces of aluminum foil to raise the chicken up from the bottom of the pot so it doesn't boil and instead steams.
It's not necessary, but I recommend you do it for the best flavor. The chicken thighs won't taste as good if you don't brown them.
What to Serve with Instant Pot Chicken Thighs
Tips for Cooking Chicken Thighs in the Instant Pot
- For best results, be sure to sear the chicken using the saute function before cooking it in the Instant Pot at high pressure.
- I recommend allowing the pressure to release on its own, but you can use the venting function if you're pressed for time. Just be careful when releasing the pressure.
- For crispy chicken thighs, broil the chicken thighs or air fry them for 4 minutes. Make sure not to walk away from the broiler, or you'll wind up with burnt chicken!
Instant Pot Chicken Thighs
Equipment
Ingredients
- 6 bone-in - skin on, Chicken Thighs (trimmed of excess skin)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon dried Onion Flakes - optional
- 1 teaspoon Smoked Paprika - or regular
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 cup Chicken Broth - or Stock
- 2 Tablespoons Cornstarch - optional—for gravy
- 2 Tablespoons Water - optional—for gravy
- 1 Tablespoon chopped Parsley
Instructions
- Trim bone-in, skin-on chicken thighs of excess skin. Pat the chicken thighs dry using a paper towel, then place them on a plate.6 bone-in
- Season the chicken thighs with salt, pepper, garlic powder, onion powder, dried onion flakes, and smoked paprika.½ teaspoon Salt,¼ teaspoon Pepper,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1 teaspoon dried Onion Flakes,1 teaspoon Smoked Paprika
- Set the Instant Pot to saute mode. Add oil and butter and allow it to heat. Once hot, add a few pieces of chicken skin-side down. Make sure not to overcrowd the pot!1 Tablespoon Butter,1 Tablespoon Olive Oil
- Flip the chicken after 2-3 minutes to brown the opposite side. You're only browning the skin, not cooking the chicken, so make sure not to let it cook too long.1 cup Chicken Broth
- Remove the chicken and set it aside. Repeat with remaining chicken. Once you've seared all of your chicken, add the chicken broth to the empty pot.
- Use a wooden spoon to scrape up the browned bits from the bottom of the Pot.
- Then, insert a trivet into the Instant Pot.
- Put the chicken thighs on the trivet. Secure the lid and set the vent to sealing. Select the pressure cook setting and set the time for 10 minutes at high pressure. The Instant Pot will take a few minutes to come to pressure before it begins cooking.
- When the cooking program ends, let the chicken thighs sit in the pot for 10-15 minutes, allowing the steam to release slowly. If you're in a hurry, you can use the venting option.
- Transfer chicken thighs to a serving plate.
Crisping Instant Pot Chicken Skin
- For crispier skin, place them under your oven broiler or in the air fryer for 4 minutes.
Making Instant Pot Chicken Gravy from Drippings
- To make Instant Pot chicken gravy, thicken the sauce in the pot by setting it to saute mode. Make a slurry using cornstarch and water by mixing them together in a small bowl, then pour the slurry into the pot. Mix until the sauce thickens.2 Tablespoons Cornstarch,2 Tablespoons Water
- Turn off the Instant Pot. Adjust the flavor of the gravy by adding a little salt, if desired. Pour over the chicken and garnish with chopped parsley. Enjoy!1 Tablespoon chopped Parsley
Notes
- For best results, be sure to sear the chicken using the saute function before cooking it in the Instant Pot at high pressure.
- I recommend allowing the pressure to release on its own, but you can use the venting function if you're pressed for time. Just be careful when releasing the pressure.
- For crispy chicken thighs, broil the chicken thighs or air fry them for 4 minutes. Make sure not to walk away from the broiler, or you'll wind up with burnt chicken!
Nutrition
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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