These juicy Instant Pot chicken thighs go from kitchen to table in just 30 minutes, whether using fresh or frozen meat. Perfect for busy weeknights, this foolproof recipe delivers tender, flavorful results every time with minimal prep work.
The pressure cooking method locks in moisture while creating that perfect texture you’d expect from slow-cooked poultry – except it’s ready in a fraction of the time. At only 266 calories per serving with 35g of protein, it’s a healthy choice that doesn’t sacrifice taste.
Ingredients for Perfect Instant Pot Chicken Thighs
- Chicken Thighs: 2-3 pounds, with skin on (fresh or frozen) – brings the best flavor and tenderness
- Cooking Oil: 2 tablespoons canola or vegetable oil – helps achieve that beautiful golden crust
- Cooking Liquid: 1 cup of your choice (water, broth, or fruit juices) – adds moisture and flavor
- Seasonings: 1 teaspoon salt and ½ teaspoon pepper – enhances the natural chicken flavor
Step-by-Step Cooking Instructions
- Initial Searing: Heat oil using saute function, season chicken, and brown each side for 3-4 minutes until golden (skip if using frozen)
- Prepare the Base: Pour in your chosen liquid and scrape up the flavorful browned bits
- Position Setup: Place trivet inside and arrange chicken thighs on top carefully
- Pressure Cooking: For boneless: 8 minutes fresh/12 minutes frozen; For bone-in: 10 minutes fresh/15 minutes frozen
- Natural Release: Let pressure naturally release for 5 minutes, then switch to quick release
- Temperature Check: Ensure internal temperature reaches 165°F for food safety
- Final Rest: Let chicken rest 5 minutes before serving for optimal juiciness
- Storage Tips: Refrigerate up to 3-4 days or freeze up to 3 months
Cooking Techniques
The magic of this recipe lies in the optional searing step! When you brown the chicken skin first, you’ll get that wonderful crispy texture and rich flavor. The brown bits stuck to the bottom of the pot after searing?
That’s pure gold! When you add your liquid and scrape them up, they add amazing flavor to the steam that cooks your chicken. If you’re short on time, you can skip the searing step – your chicken will still be juicy and delicious, just without the crispy skin.
Liquid Options & Flavor Boosters
While water works just fine, try chicken broth for extra savory goodness! Want something different? Apple or pineapple juice adds a subtle sweetness that’s amazing with chicken.
Beyond the basic salt and pepper seasoning, try adding garlic powder, paprika, or Italian herbs. These simple additions can transform your chicken into something special without any extra work.
Storage Tips
Let your chicken cool down completely before storing it. Pop it in an airtight container and it’ll stay fresh in your fridge for 3-4 days – perfect for meal prep! If you’re freezing leftovers, wrap them well or use freezer bags to prevent freezer burn. They’ll keep for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for the best texture.
Serving Suggestions
These juicy chicken thighs are so versatile! Serve them over fluffy rice to soak up all those tasty juices. Add a side of roasted vegetables or a fresh salad for a complete meal. The chicken is also great sliced up in sandwiches or on top of salads for lunch the next day. For a quick family dinner, pair with mashed potatoes and your favorite vegetables.
Instant Pot Chicken Thighs (Fresh or Frozen)
Equipment
- Instant Pot
Ingredients
- 2-3 lbs chicken thighs skin on, fresh or frozen
- 2 Tablespoons oil canola or vegetable
- 1 cup liquid water, chicken broth, apple, or pineapple juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.
- Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.
- Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”.
- For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
- For Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs.
- Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
- If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Allow the chicken to rest 5 minutes before serving.
- Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months.
