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Juicy instant pot chicken thighs with golden seared skin served on a white plate with pan gravy and chopped parsley

Instant Pot Chicken Thighs

Juicy bone-in chicken thighs seasoned with a bold spice rub, seared golden in the Instant Pot, then pressure cooked until tender. Finished with an easy pan gravy made from the drippings. Works fresh or frozen, bone-in or boneless.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs boneless skinless also work, adjust cook time accordingly
  • 1 tsp dried oregano
  • 1 tsp paprika smoked paprika recommended for deeper 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 8-quart pot, or substitute water
  • 1 tbsp butter for optional gravy
  • 1.5 tbsp cornstarch for optional gravy slurry
  • 1.5 tbsp water for optional gravy slurry

Equipment

  • Instant Pot or electric pressure cooker
  • Metal trivet
  • Instant-read thermometer
  • Small mixing bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  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.
  5. 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.
  6. 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.
  7. 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.

Notes

Use smoked paprika for richer flavor. For an 8-quart Instant Pot increase the broth to 1 and 1/2 cups. Do not skip the sear step for the best color and flavor. Store leftovers in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth or in the oven at 325 degrees F covered with foil. Store gravy separately and reheat on the stove for best results.