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
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- 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
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Season the chicken thighs on side one first.
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Spray the pot with some cooking spray, and set the sauté function to medium.
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Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.
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Brown the chicken thighs on each side for about 3 minutes.
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Remove the chicken thighs with tongs, and place them on a plate.
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Add water, and use a wooden spoon to scrape up any brown bits.
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Add the trivet and the chicken thighs back on top.
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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).
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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.
Wendy castillo says
Hi, I made this recipe before. But never with potatoes and vegetables in the same pot. Do I put potatoes & vegetables on bottom and trivet on top for the chicken?
Wendy
Marjorie @APinchOfHealthy says
Hi Wendy! Either way would work. If I were doing that, I would probably add the potatoes on top. If you are doing other veggies, pay attention to cook time, as many veggies would overcook at this cook time. Potatoes can handle it, though.
Bill says
Is the nutritional information based on 4 thighs or just one?
Marjorie @APinchOfHealthy says
Hi Bill. It’s for one thigh, about 5 ounces in size.👌🏻
Ruth Bonnet says
Took finished chicken out, added white wine and a thickening slurry to the water and let it come to a rolling boil. Then popped the chicken back to keep it warm. Thanks!
Marjorie @APinchOfHealthy says
Glad you enjoyed it!
DAVE says
I made it tonight. The thighs were perfect! Great recipe! Thank you, I can’t wait to try a few more.
Marjorie @APinchOfHealthy says
Yay, Dave! I am glad you enjoyed the recipe.🙌🏻
Shannon says
Hi when you made this recipe with 2.5 lbs of chicken thighs, did you add more water or increase the time?
Thanks
Marjorie @APinchOfHealthy says
Time and water would remain the same.👌🏻
S Manges says
i am making chicken noodle soup in my instant pot and wanted a quick way to cook the chicken. This sounds great .
Marjorie @APinchOfHealthy says
Enjoy!
Elle says
Help. Do you just pile up the thighs in the pot? The thighs that are down in the liquid will still be juicy and tender?
Marjorie @APinchOfHealthy says
I just place them on my trivet so they are not in the liquid. And yes, you can stack them on top of each other if you need to.
Anne says
We keep coming back to this chicken thigh recipe. I make a little gravy with the sauce and have potatoes. Good comfort food any time of the year. They are so delicious and I look forward to trying other recipes on this website.
Marjorie @APinchOfHealthy says
I am so happy to hear that you are enjoying it Anne!❤️
Linda Coakley says
I just read this at exactly the right time!! Thank you:)
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.