Instant Pot Chicken Thighs
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yield: 4 servings
Method: Instant Pot
Juicy Instant Pot Chicken Thighs are ready in 30 minutes, perfect to make for a simple dinner. Bone-in or boneless chicken is flavorfully seasoned and pressure cooked until tender. Serve with your favourite sides!
- 1 ½ pounds Chicken Thighs
- ½ teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- 2 tablespoons Olive Oil
- 1 cup Chicken Broth
- Combine paprika, salt, pepper, onion powder and garlic powder in a small bowl. Apply to the chicken coating either side.
- Set the instant pot to sauté. Add the olive oil.
- Place the chicken skin side down in the heated oil. Cook for 3 minutes until the chicken begins to brown. Use tongs to flip the chicken and cook the second side for one more 3 minutes.
- Remove the partially cooked chicken from the instant pot. Add the chicken broth and use a spatula to scrape any stuck on bits from the bottom of the pan.
- Add the trivet to the instant pot and place the chicken on top. Set to seal and cook on high pressure for 10 minutes. Naturally release for 7 minutes before opening the vent.
- Remove from the instant pot and serve. See notes below.
- Up to 2 pounds of chicken thighs will slot in a single layer in a 6-quart instant pot.
- You can use bone in chicken thighs with skin or boneless skinless chicken thighs – adjust the cooking time accordingly:
Bone in thighs – cook for 10 min high pressure with 7 min natural release
Boneless thighs – cook for 8 min high pressure with 7 min natural release
- If you prefer to use frozen chicken thighs, skip the searing of the chicken thighs. Simply coat the frozen chicken with the seasoning and place into the instant pot, on top of the trivet. Add the broth and cook for 14 minutes high pressure with 7 min natural release.
- If you’re using chicken with skin, you may wish to crisp the skin after removing it from the instant pot. Place cooked chicken on a baking tray and cook under a broiler for 5 minutes or until it’s crispy and golden brown.
- The sauce that’s leftover after cooking makes a terrific base for gravy. After removing the cooked chicken, remove the trivet and turn the instant pot back to the saute setting. Make a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water. Whisk the slurry into the chicken broth until it thickens barely. Ladle over the cooked chicken.
- Storage: Allow the chicken to cool. Place in an airtight container and store in the fridge for 3-4 days.