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Instant Pot chicken thighs made with garlic and herbs

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.

Course Main Course
Cuisine American
Keyword chicken thighs, instant pot, thighs
Prep Time 1 minute
Cook Time 36 minutes
Total Time 37 minutes
Servings 4
Calories 178 kcal
Author Marjorie @APinchOfHealthy


  • 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


  1. Season the chicken thighs on side one first.

  2. Spray the pot with some cooking spray, and set the sauté function to medium.

  3. Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.

  4. Brown the chicken thighs on each side for about 3 minutes.

  5. Remove the chicken thighs with tongs, and place them on a plate.

  6. Add water, and use a wooden spoon to scrape up any brown bits.

  7. Add the trivet and the chicken thighs back on top.

  8. 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).

  9. 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.

Nutrition Facts
Instant Pot Chicken Thighs
Amount Per Serving
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 140mg47%
Sodium 134mg6%
Potassium 370mg11%
Protein 28g56%
Vitamin A 35IU1%
Calcium 17mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.