Instant Pot Chicken Thighs
When you’re craving a hearty, home-cooked meal but don’t have the time to fuss over the stove, Instant Pot Chicken Thighs come to the rescue! With minimal prep and maximum flavor, this recipe delivers perfectly tender, juicy chicken every single time. Whether you prefer them bone-in, skinless, or boneless, the Instant Pot locks in moisture and richness, making this one of the easiest and most versatile chicken dishes you’ll ever make.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 25 minutes, start to finish.
- Juicy Every Time: Pressure cooking keeps chicken moist and tender.
- Versatile: Serve with rice, mashed potatoes, veggies, or pasta.
- Flavorful: Infused with garlic, herbs, and a delicious pan sauce.
Time Taken
- Prep Time: 5 minutes
- Cook Time: 10 minutes under pressure
- Total Time: ~25 minutes (including pressure build/release)
Ingredients
- 6 chicken thighs (bone-in or boneless, skin-on or skinless)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 cup chicken broth
- 2 tablespoons soy sauce or Worcestershire sauce (optional for depth)
- 1 tablespoon butter (for a rich finish)
Instructions
- Season the Chicken:
Pat the chicken thighs dry and season both sides with salt, pepper, paprika, garlic powder, and thyme. - Sear in the Instant Pot:
Turn your Instant Pot to Sauté mode. Add olive oil and sear the chicken thighs skin-side down for 2–3 minutes per side until golden brown. Remove and set aside. - Deglaze the Pot:
Add chicken broth and soy sauce (if using) to the pot. Use a wooden spoon to scrape up the flavorful brown bits stuck to the bottom — this prevents a burn notice and adds richness to the sauce. - Pressure Cook:
Return the chicken to the pot, skin-side up. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. - Natural Release:
Let the pressure release naturally for 5 minutes, then quick release the rest. - Finish and Serve:
Remove chicken and stir in butter to the remaining sauce. Pour the sauce over the chicken before serving for an irresistible finish.
Serving Suggestions
Serve your Instant Pot chicken thighs with:
- Mashed potatoes or rice to soak up the savory sauce
- Steamed broccoli or green beans for a balanced meal
- Roasted vegetables like carrots, zucchini, or bell peppers
- Pasta or quinoa for a wholesome, filling dinner
Ingredient Substitutions
- Chicken: Use chicken breasts, drumsticks, or even wings (adjust cook time).
- Broth: Vegetable or beef broth also works well.
- Spices: Swap thyme for rosemary, oregano, or smoked paprika for a new twist.
- Butter: Substitute with olive oil for a dairy-free version.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently in a skillet or microwave with a splash of broth to keep it moist.
Chef’s Special Tips
- Sear for maximum flavor, those golden bits make a huge difference!
- Always deglaze the pot to prevent the “burn” warning.
- For crispy skin, broil chicken in the oven for 3–5 minutes after cooking.
- Add cream or a touch of honey mustard to the sauce for a gourmet twist.
You Must Know
Chicken thighs are naturally more flavorful and tender than breasts, making them ideal for pressure cooking. The Instant Pot infuses them with deep flavor while maintaining their juicy texture, even after reheating.
Conclusion
Dinner doesn’t get much easier or tastier than Instant Pot Chicken Thighs! Whether you’re meal prepping, feeding the family, or just need something comforting after a long day, this recipe is sure to be a go-to favorite. So grab your Instant Pot and get cooking, a delicious, juicy dinner is just minutes away.