Instant pot chicken thighs changed the way I think about weeknight chicken dinners. You get juicy, well-seasoned meat with golden-seared skin in about 30 minutes, and the pressure cooker does most of the work for you. I have made this more times than I can count, and it never lets me down.
The first time I tried pressure cooking chicken thighs, I was not sure if the skin would hold up. It does, especially when you take the time to sear them first. That quick browning step builds flavor that carries through every bite. The optional gravy made from the drippings at the end is something my family asks for every single time. You are going to love this one!
Table of Contents
Ingredients for Instant Pot Chicken Thighs
I always keep these spices in my pantry because this recipe comes together with very little prep. Bone-in thighs are my go-to for pressure cooking since they stay juicier than boneless cuts. Here is everything you need.
- 4 bone-in, skin-on chicken thighs (boneless, skinless also work, see cook times in instructions)
- 1 tsp dried oregano
- 1 tsp paprika (I recommend smoked paprika for a richer, deeper color and flavor)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup low sodium chicken broth (use 1 and 1/2 cups for an 8-quart pot, or substitute water)
For the Optional Gravy:
- 1 tbsp butter
- 1 and 1/2 tbsp cornstarch
- 1 and 1/2 tbsp water
Pro tip: do not skip the sear. In my experience, that step is what separates good pressure cooker chicken from truly great chicken.
Step-by-Step Instructions
I recommend reading through all the steps before you start, especially the pressure cook times, since they vary based on which cut you are using.
Step 1: Mix the oregano, paprika, garlic powder, onion powder, salt, and pepper together in a small bowl. Rub the seasoning all over the chicken thighs, pressing some under the skin on skin-on cuts.
Step 2: Press Saute on the Instant Pot and add the olive oil. Once the oil is hot and shimmering, lay the chicken thighs in skin side down. Sear for about 4 minutes per side until deep golden brown. Remove to a clean plate.
Step 3: Turn off the Instant Pot. Pour in the chicken broth and use a spatula to scrape up any browned bits stuck to the bottom. This step prevents the burn warning during pressure cooking.
Step 4: Place the metal trivet in the pot. Set the chicken thighs on top skin side up. Close the lid and turn the steam release valve to the sealing position.
Step 5: Pressure cook at high pressure using these times. Bone-in thighs: 10 minutes, then 5-minute natural release. Boneless, skinless thighs: 8 minutes, then 5-minute natural release. Frozen bone-in thighs: 15 minutes, then 5-minute natural release. Frozen boneless thighs: 13 minutes, then 5-minute natural release. After the natural release, carefully quick release any remaining pressure.
Step 6: Open the lid and check the internal temperature with an instant-read thermometer. It should read 165 degrees F in the thickest part of the thigh.
Step 7 (Optional Gravy): Remove the chicken and trivet. Turn on Saute and stir in the butter. Mix the cornstarch and water in a small bowl, then pour the slurry into the pot. Stir and simmer until the gravy thickens, then spoon it over the chicken.
Best Sides to Serve with Instant Pot Chicken Thighs
These chicken thighs pair well with hearty, simple sides that soak up the juices and balance the bold spice rub.
Creamy Mashed Potatoes: The perfect base for the optional pan gravy. Mashed potatoes and that rich dripping sauce turn this into a Sunday-style dinner any night of the week.
Did you enjoy this recipe?
Save it to your Pinterest board and make it again later!
📌 Save this Recipe@dinnerchickenrecipes
Garlic Roasted Vegetables: Simple and hands-off, these roasted vegetables go in the oven while the chicken cooks under pressure. The garlic flavor complements the spice rub beautifully.
Creamy One-Pot Broccoli Cheddar Orzo: A cheesy, comforting side that pairs naturally with the savory herb-seasoned chicken and rounds out the meal without any extra effort.
Easy Chicken Breast and Green Beans: If you are feeding a crowd, green beans as a side bring freshness and a clean contrast to the richness of bone-in thighs.
Honey BBQ Chicken Rice: A saucy, satisfying rice dish that works well alongside the savory herby notes in these instant pot chicken thighs for a full, family-style dinner.
Steamed White or Brown Rice: Simple, reliable, and great at soaking up every drop of gravy. This is my go-to side on nights when I want dinner on the table fast.
How to Store and Reheat
Leftover instant pot chicken thighs keep well in an airtight container in the refrigerator for up to 4 days. Let them cool completely before sealing to avoid moisture buildup.
To reheat, I recommend a skillet over medium heat with a splash of broth to keep the chicken moist. The oven at 325 degrees F covered with foil for about 15 minutes also works well. The microwave is the quickest option but can soften the skin, so remove it first if texture matters.
Pro tip: store the gravy separately in a small jar. Reheat it on the stove and pour it fresh over the chicken right before serving for the best result.
Frequently Asked Questions
Can I stack the chicken thighs in the Instant Pot if I am doubling the recipe?
Yes. Stack them on the trivet and keep the cook time the same. Always use a thermometer to confirm every piece reaches 165 degrees F before serving.
What if I do not have a trivet?
You can pressure cook the chicken directly in the broth without one. The skin will not stay as intact but the chicken will be fully cooked and tender.
Can I skip the searing step?
You can, especially if cooking from frozen. The sear adds golden color and deeper flavor, but the chicken is safe and juicy either way. Just add the broth, place the chicken in the pot, and follow the same pressure cook times.
Conclusion
Instant pot chicken thighs are proof that a truly satisfying dinner does not need to be complicated. A simple spice rub, a quick sear, and the pressure cooker take care of everything else. Whether you make the gravy or keep it simple, this recipe delivers every time. Try it tonight and see why it keeps coming back to the dinner table.
Instant Pot Chicken Thighs
Ingredients
Equipment
Method
- Mix the oregano, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning all over the chicken thighs, pressing some under the skin on skin-on cuts.
- Press Saute on the Instant Pot and add the olive oil. Once hot and shimmering, place chicken thighs skin side down. Sear for 4 minutes per side until deep golden brown. Remove to a clean plate.
- Turn off the Instant Pot. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a spatula.
- Place the metal trivet in the pot. Set the chicken thighs on top skin side up. Close the lid and turn the steam release valve to the sealing position.
- Pressure cook at high pressure. Bone-in thighs: 10 minutes then 5-minute natural release. Boneless skinless: 8 minutes then 5-minute natural release. Frozen bone-in: 15 minutes then 5-minute natural release. Frozen boneless: 13 minutes then 5-minute natural release. After natural release, carefully quick release any remaining pressure.
- Open the lid and use an instant-read thermometer to confirm the internal temperature of each thigh has reached 165 degrees F in the thickest part.
- Optional gravy: Remove chicken and trivet. Turn on Saute and add butter to the drippings in the pot. Stir together the cornstarch and water in a small bowl, then pour the slurry into the pot. Stir and simmer until the gravy thickens. Spoon over the chicken and serve.
