If you want a quick, easy, and delicious way to prepare chicken, Instant Pot Chicken Thighs are the perfect choice. This recipe offers tender, juicy chicken that comes out every time with rich seasoning and a wonderful texture. Whether you use bone-in or boneless thighs, fresh or frozen, this method saves time without sacrificing flavor. Plus, you can turn the cooking juices into a smooth gravy to elevate your meal.
Why You’ll Love Instant Pot Chicken Thighs
Chicken thighs are known for their rich flavor and moist texture, which makes them an excellent choice when you want something satisfying and hearty. Using an Instant Pot to cook them speeds up the process and locks in moisture, so you never have to worry about dry chicken again. The combination of simple spices adds a subtle kick without overwhelming the natural taste of the meat. Plus, the option to create gravy from the cooking liquids gives you a comforting finish, perfect for family dinners or meal prep.
Ingredients for Instant Pot Chicken Thighs
To make these flavorful chicken thighs, you will need:
- 4 bone-in, skin-on chicken thighs, or boneless skinless chicken thighs (frozen options available)
- 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 (1.5 cups if using an 8-quart Instant Pot; broth recommended for gravy)
Optional for Gravy:
- 1 tablespoon butter
- 1½ tablespoons cornstarch
- 1½ tablespoons water
How to Make Instant Pot Chicken Thighs
Start by preparing your spice rub. In a small bowl, mix together oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning thoroughly over all sides of each chicken thigh, making sure to get some under the skin if you’re using skin-on thighs.
Next, turn on your Instant Pot and select the sauté function. Add the olive oil and let it heat up. Place the seasoned chicken thighs skin side down in the pot and cook for about 4 minutes per side until golden brown. This step adds depth of flavor and a nice color to the chicken. Remove the thighs and set them aside on a clean plate.
Turn off the sauté mode, and pour the chicken broth into the pot. Use a spatula to scrape any browned bits from the bottom of the pot—this prevents any burn warnings during pressure cooking and keeps your flavors rich.
Place the metal trivet inside the pot and arrange the chicken thighs on top, skin side up. Seal the lid and set the steam release valve to the sealing position.
For bone-in thighs, cook on high pressure for 10 minutes, and for boneless thighs, cook for 8 minutes. The pot will take several minutes to reach pressure before the timer counts down. When cooking finishes, let the pressure release naturally for 5 minutes, then carefully release any remaining pressure manually.
Check the internal temperature with an instant-read thermometer to ensure it’s at least 165°F for safe eating. If the chicken needs more time, you can return it to sauté mode and gently cook in the broth for a few minutes or let it rest with the lid on.
For frozen chicken, skip browning. Pour broth into the pot, place the trivet, and put frozen thighs on top. Sprinkle half the seasoning on top before cooking. Cook frozen bone-in thighs for 15 minutes and boneless for 13 minutes at high pressure, then natural release for 5 minutes.
If you want gravy, remove the chicken and trivet after cooking. Strain the cooking liquid if you like, then return it to sauté mode. Stir in butter until melted. Mix cornstarch and water in a small bowl, then whisk the slurry into the pot liquid. Bring to a boil and simmer until thickened, stirring often. Serve this gravy over your chicken for a rich finish.
How to Serve Instant Pot Chicken Thighs
Serve your chicken thighs hot, straight from the Instant Pot, paired with simple sides that soak up the savory flavors. Steamed vegetables, mashed potatoes, or rice make excellent companions. If you made gravy, drizzle it generously over the chicken and sides for a comforting, restaurant-style meal at home.
For a fresh touch, add a squeeze of lemon or a sprinkle of chopped herbs like parsley or cilantro. These brighten the dish and add a layer of freshness. You can also serve chicken thighs with a light salad or crusty bread to balance the richness.
These chicken thighs also work well shredded over salads, tossed with pasta, or chopped into wraps for quick lunches. The versatility makes it easy to enjoy this recipe again and again without getting bored.
Expert Tips for Perfect Instant Pot Chicken Thighs
- Browning the chicken before pressure cooking creates a more flavorful crust and adds a deeper color, but if you’re short on time, you can skip this step and still get tender meat.
- Make sure to scrape the pot bottom after sautéing to avoid the “burn” error on the Instant Pot, which can interrupt cooking.
- Use a meat thermometer to check doneness. Chicken thighs should reach 165°F to be safe but remain juicy.
- When cooking frozen thighs, seasoning won’t stick as well before cooking. Sprinkle seasoning halfway through or after cooking, and if desired, quickly brown the chicken in a pan for extra texture.
- If you want thicker gravy, adjust cornstarch amounts but add slowly to avoid lumps.
- Let the chicken rest for a few minutes after cooking to allow juices to redistribute for extra moist meat.
How to Store Instant Pot Chicken Thighs
Store any leftover chicken thighs in an airtight container in the refrigerator for up to four days. Keeping the chicken with a bit of its cooking liquid helps maintain moisture and flavor when reheating. To reheat, warm gently in a pan or microwave until heated through.
If you want to freeze the cooked chicken, wrap it tightly in plastic wrap and foil or use a freezer-safe container. It will keep well for up to three months. Thaw in the refrigerator overnight before reheating.
Gravy can be stored separately in the fridge for about three days or frozen alongside the chicken for convenience.
Variations of Instant Pot Chicken Thighs
This basic recipe is very adaptable, so you can customize it according to your taste preferences. For a spicy twist, add chili powder or cayenne pepper to the seasoning mix. For a smoky flavor, include smoked paprika.
You can swap the dried oregano for fresh herbs like thyme or rosemary if you want a brighter herbaceous note. Experiment with lemon zest or a splash of soy sauce in the broth for a different flavor profile.
If you prefer a creamier sauce, stir in a bit of sour cream or cream cheese after pressure cooking to create a rich, silky gravy. For a lower-fat version, use boneless skinless thighs and reduce the olive oil.
Another idea is to add vegetables like sliced mushrooms, onions, or bell peppers to the pot with the broth to create a one-pot meal. These cook perfectly alongside the chicken and absorb all those tasty juices.
Frequently Asked Questions About Instant Pot Chicken Thighs
Can I use frozen chicken thighs in the Instant Pot?
Yes, frozen chicken thighs work well with this recipe. Skip the browning step and adjust cooking time as noted. Seasoning won’t stick as well before cooking, so add some seasoning after cooking and brown if desired.
How long should I pressure cook chicken thighs in the Instant Pot?
Bone-in thighs need about 10 minutes at high pressure, and boneless thighs need 8 minutes. Always allow a 5-minute natural pressure release before opening the pot.
Is it necessary to brown the chicken first?
Browning adds flavor and color but is optional if you’re short on time. The chicken will still be tender and flavorful without browning.
Can I make gravy from the Instant Pot liquids?
Yes! After cooking, use butter and a cornstarch slurry to thicken the cooking juices into a delicious gravy. It’s easy and adds a comforting touch.
Instant Pot Chicken Thighs
Equipment
- Instant Pot
Ingredients
- 4 bone-in, skin-on chicken thighs or boneless skinless chicken thighs (frozen options available)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth or water (1.5 cups if using an 8-quart Instant Pot; broth recommended for gravy)
- 1 tablespoon butter optional for gravy
- 1 1/2 tablespoons cornstarch optional for gravy
- 1 1/2 tablespoons water optional for gravy
Instructions
- In a small bowl, mix together oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning on all sides of each chicken thigh.
- Turn on the Instant Pot and select the sauté function. Add olive oil and heat. Place chicken thighs skin side down and cook for about 4 minutes per side until golden brown. Remove and set aside.
- Turn off sauté mode and pour chicken broth into the pot, scraping browned bits from the bottom.
- Place the metal trivet inside and arrange chicken thighs on top, skin side up. Seal the lid and set the steam release valve to sealing position.
- For bone-in thighs, cook on high pressure for 10 minutes; for boneless thighs, cook for 8 minutes. After cooking, let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
- Check the internal temperature (should be at least 165°F). If needed, return to sauté mode for additional cooking.
- For gravy, remove chicken and trivet. Strain cooking liquid, return to sauté mode, stir in butter, and whisk in cornstarch mixed with water. Bring to a boil until thickened.
- Serve chicken thighs hot, drizzled with gravy if desired.
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