Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles.
It is time to share another recipe that is so basic that I make over and over again, which tend to be audience favorites.🙌🏻
If you are more of a chicken breast person, don’t worry, I’ve got you covered with my existing Instant Pot chicken breasts and grill pan chicken recipes. ✅✅
But allow me to pull you over to the dark side. 😉😎 Dark meat chicken, that is. 😆
Now, I’ve got nothing against white meat. I love all forms of chicken.
But the Instant Pot cooks so quickly that the white cuts of meat tend to dry out if you don’t hit the sweet spot for cooking. And when you are pressure cooking, which is super speedy, it becomes reeeally easy to miss that tiny window of perfection and end up with dry meat. 😬😫
This is why chicken thighs are the Instant Pot’s BFF in my opinion. They are a match made in heaven because chicken thighs are way more forgiving if you overcook them a little extra. Kind of like that chill friend who is super laid back and never gets her feathers ruffled about anything. 😎💁🏼♀️
I eat these Instant Pot chicken thighs in Greek salad with chicken, as well as any kind of casserole that calls for precooked chicken, like my chicken tetrazzini or chicken divan.
In fact, this very batch pictured was the exact chicken used in the chicken tetrazzini photographs linked above. 🙌🏻 I made them the exact same day.
Also, feel free to season these up any way you want. Examples:
- Lemon pepper seasoning blend
- Cumin and chili powder for Mexican chicken
- Soy and ginger for Asian chicken
You get the idea. This cooking method can be used with a whole bunch of different flavor combinations.
Let me know if you try it, y’all. I’d love to hear how you liked it.
More Instant Pot Recipes You May Enjoy
- Instant Pot black bean soup
- Instant Pot black beans
- Instant Pot whole “rotisserie” chicken
- Instant Pot “baked” sweet potatoes
- Instant Pot classic beef chili
- Instant Pot red beans and rice
- Instant Pot chicken breasts
- Instant Pot pasta e fagioli soup
- Instant Pot hard boiled eggs
- Instant Pot spaghetti (one pot)
- Instant Pot chicken recipes
- Instant Pot oatmeal (pot in pot method)
See ALL of my Instant Pot recipes here.
Tools Used to Make Instant Pot Chicken Thighs
Note: These are Amazon affiliate links. Shopping through these links supports A Pinch of Healthy at no extra cost to you.
- Measuring spoons
- Instant Pot – I have the Duo and the Lux. Love them both, but recommend the Duo as my favorite.
- Tongs
Instant Pot Chicken Thighs Recipe
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Instant Pot Chicken Thighs
Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles.
Ingredients
- 1.3 pounds boneless skinless chicken thighs (I've done 1 to 2 pounds with this method)
- 1 teaspoon garlic powder (about 1/4 tsp per chicken thigh)
- 1/2 teaspoon oregano (about 1/8 tsp per chicken thigh)
- 1/2 teaspoon basil (about 1/8 tsp per chicken thigh)
- salt and pepper to taste
- cooking spray or oil of choice
- 1 cup water
Instructions
Season the chicken thighs on side one first.
Spray the pot with some cooking spray, and set the sauté function to medium.
Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.
Brown the chicken thighs on each side for about 3 minutes.
Remove the chicken thighs with tongs, and place them on a plate.
Add water, and use a wooden spoon to scrape up any brown bits.
Add the trivet and the chicken thighs back on top.
Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).
Serve with simple side items, or use in casseroles, on top of salads, etc.
Recipe Notes
Cook time may vary slightly, based on the size of your chicken thighs.
I have done up to 2.5 pounds at once using this same method.
Will says
Could you make a gravy out of the leftover liquid?
Suzanne says
I like the skin and bone in on my chicken thighs. Do you have to take skin off for instant pot recipes
Marjorie @APinchOfHealthy says
You can totally cook it with the skin and bones on the Instant Pot. It just may require a little more cook time. I am not sure how much time exactly.
Lara ladd says
I would add a step to remind people to close the vent on their instant pot lid. I couldn’t understand why it wasn’t getting up to pressure! (Ha! Oops. Ive made this before!) thanks for the great recipe. We love these chicken thighs!!
Cyndi Shelton says
Hi there Greg, I just made this in my 8 qt. stove top pressure cooker. I used 1.6 lbs boneless skinless chicken thighs. Typically when l use one pot recipes, I make them the same but just start the timer when the pressure regulator starts rocking. As for this recipe I did the same. It came out tender juicy, actually falling apart as I used tongs to remove them. I used the same seasonings, no measuring, except added seasoned salt and no pepper. Just my preferred taste. Delicous. Nice recipe Marjorie!
Greg Boylan says
I have a stovetop 8quart pressure cooker. I am never sure how these instant pot recipes convert over.
Chris says
I made this tonight and it was so good! I did use bone broth instead of water and also did not use a trivet.. will be making again this way!!
Marjorie @APinchOfHealthy says
Yay, I am so happy to hear that you enjoyed it Chris!🙌🏻
Ken Thompson says
I want to do this recipe tonight but cook long grain, wild rice with it. i CHOSE THIS TYPE OF RICE BECAUSE IT HAS A LONGER COOKING TIME, AROUND 21 MINUTES, WHICH SHOULD CLOSELY COINCIDE WITH THE TOTAL COOKING TIME OF THE CHICKEN (COUNTING THE LONG Npr. I also will add a small packet of frozen mixed veggies (corn, carrots, green beans but, as I know the veggies can overcook, I’ll have them preheated from the microwave and stir into the rice before serving.
Think this will work? Any suggestions?
Strange that this site doesn’t allow capital letters in comments!
Brynn says
Can you use frozen chicken thighs?
Marjorie @APinchOfHealthy says
I have always had mixed results with frozen meat, despite everybody else saying how great it is. 😬 I do know that they need to be thawed enough to separate them so that it is not one frozen block.
Leighanne says
What do you mean add Trivet? Is there one that is supposed to come with an Instant pot? I’m confused!!
Marjorie @APinchOfHealthy says
Hi Leighanne! Yes, I have two Instant Pots, and both of mine came with a little trivet. Did yours not come with one? 🤔
Roxanne says
Mine did come with a trivet (but I misplaced it before I had the chance to use it). I made these delicious chicken thighs in the instant pot last night without the trivet and they were delicious!! Thanks for the recipe. I served it with baby carrots, cucumbers slices and red peppers for a yummy summer night dinner.
Marjorie @APinchOfHealthy says
So glad you enjoyed it Roxanne!💖🙌🏻
Cynthia Turner says
How much should I increase the cooking time if I leave the bone in the thighs?
Marjorie @APinchOfHealthy says
Hi Cynthia! By the way…Is this the Cynthia Turner I know in real life, married to Keith? 🤗 Either way, back to your question! Hmmmm, not exactly sure…maybe an extra minute or 2?
Mindy says
Would it be possible to throw a couple of potatoes with the thighs? I’m new to this and would like to save time.
Marjorie @APinchOfHealthy says
Hi Mindy! Yes, any variety of baby potatoes would be perfect. I love the small red potatoes. I hope you enjoy it!
Greg says
Is cook time 4 minutes or 10 minutes?
Marjorie @APinchOfHealthy says
Hi Greg! Thanks for catching that! The manual high pressure time is 10 minutes, but it will take longer than that. NPR took about 15 minutes, so it would be closer to 25 or 30 minutes (once you factor in time to come to pressure, prep, etc.)