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A close up view of Instant Pot chicken thigh on a platter with more in the background.
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Instant Pot Chicken Thighs Recipe

Try these Instant Pot chicken thighs if you need a quick and easy chicken dinner that is absolutely delicious!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 288kcal
Author John Kanell

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1½ teaspoons dried oregano (other dried herbs or Italian seasoning works)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 chicken thighs (bone-in, skin on preferred) (700g)
  • 1 tablespoon olive oil
  • 1 cup chicken broth (or water) (240mL)

Instructions

  • Stir together the oregano, garlic powder, paprika, salt, and pepper in a small bowl. Rub the mixture all over the chicken.
  • Pour oil into the pot of an Instant Pot and select “Saute.” Once the oil is hot, add the chicken, skin side down. Cook until browned, and the chicken thighs easily release from the pot, about 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Hit Cancel to turn off the Instant Pot. Move the chicken to a plate.
  • Place a trivet in the pot and add the broth. Place the browned chicken on the trivet, skin side up.
  • Secure the lid and turn the steam release valve to Sealed. Cook on High pressure for 10 minutes if using bone-in, and 5 minutes if using boneless. Allow the pressure to release naturally for 5 minutes, then release the remaining pressure manually. Let the chicken thighs rest for 5 minutes before serving.

Notes

  • Try different seasonings: Chicken thighs are so easy to season in a variety of ways. Try different seasoning mixtures for a different flavor, like cajun seasoning, a barbecue rub, or a special herb blend.
  • For extra flavor: Try to get the spice rub under the skin, too. That way, the meat will absorb more of the seasoning’s flavor during cooking.
  • When browning the chicken, don’t move the chicken around. Once the skin releases easily from the bottom of the pot, it is ready to flip.
  • Deglaze the pot. After pouring in the broth, use a wooden spoon or spatula to scrape up any browned bits stuck to the pot. Otherwise, you may get a Burn notice while the chicken is cooking.
  • Let thighs rest after cooking. This is an important step so the juices in the chicken can redistribute, so you end up with juicy chicken thighs.
  • If you want crispy skin, place the cooked chicken thighs on a baking sheet skin-side up and broil on high for 1 to 2 minutes.
  • Make a gravy. Once you have removed the chicken and trivet from the pot, you’ll notice a fair amount of liquid left behind. Don’t throw it out! That liquid is a mixture of broth and chicken juices and is so flavorful. So turn it into a gravy! Set the Instant Pot to Saute. Make a cornstarch slurry and stir it into the liquid. Allow it to thicken, and voilà! Delicious gravy to drizzle over your chicken and side dishes. You can also use the drippings in my gravy recipe!

Nutrition

Calories: 288kcal | Carbohydrates: 2g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 597mg | Potassium: 275mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 350IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg