Preparing a mouthwatering chicken feast has never been as simple until you've cooked it in an instant pot. You can have astonishingly juicy, flavorful, and tender chicken with delicious buttery golden skin in minutes with the help of this ingenious kitchen appliance.

Our simple and delicious instant pot chicken thighs recipe offers up juicy and tender chicken in a snap for those busy weeknights. The best part about this instant pot chicken recipe is that it is perfect for either frozen or fresh chicken thighs for added convenience.

Recipe

Ingredients

  • 4 bone-in skin-on chicken thighs, thawed, bone-in, skin on
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic, minced
  • 1 cup chicken broth

Directions

  1. Trim the excess skin and fat from the chicken fat. Then in a small bowl, mix salt, black pepper, paprika, and dried oregano. Set aside.

  2. Preheat the instant pot by setting it on the sauté function. While the instant pot is preheating, season the skin-sides of your chicken thighs.

  3. Once the instant pot is preheated (about 3 minutes), add the oil and butter. Once the butter has melted, add the minced garlic and cook, frequently stirring until the garlic becomes fragrant, about 30 seconds.

  4. Using a pair of tongs, carefully add the chicken thighs to the instant pot skin-side down. Sauté the chicken thighs for about 3 minutes. Using two spatulas or a pair of tongs, flip the chicken over. Continue to sauté for another 3 minutes. Cancel the sauté function.

  5. Place a trivet in the bottom of the instant pot. Next, set the chicken thighs on top of the trivet. Pour the chicken stock into the instant pot.

  6. Place the lid on the instant pot, lock, set valve to sealing position, and press manual for 10 minutes. Allow the instant pot to naturally release, about 10-15 minutes.

  7. When the timer goes off, carefully open the instant pot away from your face to avoid burns. Place the chicken thighs on a plate and allow them to let rest. Please note to use a digital instant-read thermometer to check the temperature of the chicken. The temperature should read 165 degrees. Place the chicken back in the instant pot for an additional 2 minutes for every 5 degrees below 165 degrees until the chicken is finished cooking.

    *For frozen chicken thighs instructions please read the article.

  8. Optional step: Transfer the chicken to a foil-lined baking sheet, for crispier skin. Broil the chicken in the oven for 3-5 minutes. Enjoy!

Supplies

  • small bowl
  • instant pot with trivet
  • two spatulas or a pair of tongs
  • digital instant-read thermometer

Recipe Notes

Check out why you may want to rethink washing your raw chicken before cooking it.

Why Do I Need To Place My Chicken Thighs On A Trivet In The Instant Pot?

Placing the chicken thighs on a trivet in the instant pot after sautéing keeps the chicken thighs from sitting in chicken broth in the bottom of the instant pot while cooking. The trivet will help secure your chicken's crispy skin.

How Do I Make A Homemade Gravy For My Instant Pot Chicken Thighs?

To prepare an easy homemade gravy, simply take a small bowl and whisk one tablespoon of cornstarch with 1/4 cup of water. Blend until there are no lumps. Add this liquid to the chicken broth in the bottom of your instant pot after the chicken thighs have been removed, and the pot is still warm. Stir until thickened.

How Do I Cook Frozen Chicken Thighs In The Instant Pot?

frozen chicken thighs

To cook frozen chicken thighs in the instant pot:

  • Add the minced garlic and chicken broth to the bottom of the instant pot.
  • Next, add the trivet to the instant pot and place the frozen chicken on top.
    *Do not add you frozen chicken in one large mass, or they will not cook correctly. Separate them in cool water until the chicken is thawed enough to separate into individual pieces.
  • Once the chicken thighs are in the instant pot, sprinkle them with the seasonings. Set the instant pot to high pressure for 15 minutes. Naturally, release 5 minutes.
  • Transfer the chicken to a foil-lined baking sheet, for crispier skin. Broil the chicken in the oven for 3-5 minutes. Enjoy!
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