Perfectly Crispy & Juicy Instant Pot Chicken Thighs: Your Quick & Easy Dinner Solution
Craving a succulent, flavorful chicken dinner that’s ready in record time? This Instant Pot chicken thighs recipe delivers just that! Imagine perfectly browned, crispy skin giving way to incredibly tender and juicy dark meat. Best of all, this delicious meal can be on your table in about half an hour, making it an ideal choice for busy weeknights or when you need a satisfying meal without the fuss.
Why This Instant Pot Chicken Thighs Recipe Works So Well
Chicken thighs are renowned for their rich flavor and tender texture, especially the dark meat. Whether you’re cooking air fryer chicken thighs or classic baked chicken thighs, the outcome is usually delicious. However, for sheer speed and consistent juiciness, the Instant Pot is a game-changer. This recipe leverages the power of pressure cooking to create perfectly cooked chicken thighs in a fraction of the time, making it an unbeatable choice for any home cook.
The magic of this Instant Pot chicken thighs recipe lies in its simplicity and effectiveness. We start by giving the bone-in, skin-on thighs a quick sear using the Instant Pot’s sauté function. This crucial step develops that gorgeous, browned, and crispy skin everyone loves, locking in flavor and texture before the pressure cooking begins. Following the sear, the thighs are pressure cooked for just 12 minutes, followed by a 5-minute natural release. This specific timing ensures the chicken is cooked through to perfection, incredibly tender, and infused with the subtle yet impactful flavors of olive oil, garlic salt, black pepper, and onion powder. Dark meat chicken inherently possesses a wonderful flavor, and these seasonings merely enhance its natural goodness, allowing the chicken itself to shine.
The Instant Pot’s ability to cook under pressure significantly reduces cooking time while retaining moisture, preventing the chicken from drying out. This method creates a consistently juicy interior that’s hard to achieve with other cooking techniques in such a short timeframe. Plus, by keeping the seasoning straightforward, we highlight the natural deliciousness of the chicken, proving that sometimes, less truly is more. It’s a testament to how convenient and efficient modern kitchen appliances can make preparing truly delicious and wholesome meals.
Essential Ingredients for Instant Pot Chicken Thighs
Creating this flavorful Instant Pot chicken thigh dish requires just a handful of common ingredients. The beauty of this recipe lies in its simplicity, allowing the natural richness of the chicken to be the star. For a complete list of all measurements, ingredients, and detailed instructions, please refer to the printable recipe card available at the conclusion of this post.
Ingredient Information and Smart Substitution Ideas
Let’s delve deeper into the components that make this Instant Pot chicken thighs recipe a weeknight favorite:
- CHICKEN: This recipe is specifically designed for bone-in, skin-on chicken thighs. The bone adds depth of flavor and helps retain moisture during cooking, while the skin is essential for achieving that desirable crispy exterior. We utilize the Instant Pot’s sauté function to quickly sear the thighs, initiating the browning process. For those who prefer an even deeper brown and crispier skin, a quick finish under the broiler for 2 minutes after pressure cooking can work wonders. Just be sure to keep a close eye on it to prevent burning! If using boneless, skinless chicken thighs, you’ll need to adjust the cooking time significantly (see FAQ section for details). While still delicious, the skin-on version truly offers the best texture contrast.
- SEASONINGS: Our blend is beautifully simple: olive oil, garlic salt, onion powder, and black pepper. This combination enhances the natural richness of the dark meat without overwhelming it.
- Olive Oil: Essential for searing the chicken and creating a flavorful base. Any high-heat cooking oil like avocado oil or vegetable oil can be substituted.
- Garlic Salt & Onion Powder: These pantry staples provide a foundational savory flavor. If you only have garlic powder, adjust the amount and add a pinch of salt. For a different flavor profile, consider adding a teaspoon of smoked paprika, a pinch of dried thyme, or a dash of chili powder for a subtle kick.
- Black Pepper: Freshly ground black pepper always provides the best flavor.
- LIQUID (Chicken Stock): The Instant Pot requires a minimum amount of liquid to create the steam necessary for pressure cooking and to prevent the dreaded “BURN” notice. For this recipe, 1 1/2 cups of liquid is perfect.
- Chicken Stock: This is our preferred choice as it adds an extra layer of savory flavor to the chicken.
- Vegetable Stock: A great alternative if you don’t have chicken stock on hand, maintaining the savory profile.
- Water with Bouillon: In a pinch, water with a bouillon cube or powder dissolved in it can also work, though it might not offer the same depth of flavor as prepared stock. Avoid using plain water alone, as it will dilute the overall taste.
Step-by-Step Guide: Crafting Your Instant Pot Chicken Thighs
These step-by-step photos and instructions are designed to help you visualize the entire process of making this delightful recipe. For your convenience, you can Jump to Recipe to access the printable version of this recipe, complete with precise measurements and comprehensive instructions at the bottom of this post.
- **Prepare the Chicken Thighs:** In a small bowl, combine 1 tablespoon of olive oil with the garlic salt, onion powder, and black pepper. Generously rub this seasoning mixture all over both sides of the chicken thighs. Ensure the skin is well-coated for maximum flavor and crispiness.
- **Preheat the Instant Pot:** Turn your Instant Pot to the “Saute” function. Allow it to heat up for a few minutes until it displays “Hot” (or simply feels hot when you add oil). Add the remaining olive oil to the bottom of the Instant Pot inner pot.
- **Sear the Chicken:** Carefully place the seasoned chicken thighs, skin-side down, into the hot Instant Pot. Brown them for about 2 minutes per side until a beautiful golden-brown crust forms. Work in batches if necessary to avoid overcrowding the pot, as this can steam the chicken rather than sear it.
- **Remove Chicken:** Once seared, remove the chicken thighs from the Instant Pot and set them aside on a clean plate.
- **Deglaze the Pot:** Pour the chicken stock into the Instant Pot. Use a sturdy spatula or wooden spoon to scrape up all the delicious brown bits (fond) from the bottom of the pot. This deglazing step is crucial for two reasons: it adds incredible flavor to your chicken, and it prevents the Instant Pot from displaying a “BURN” notice during pressure cooking.
- **Position Chicken on Trivet:** Place the Instant Pot trivet (rack) inside the pot, resting it on top of the liquid. Carefully arrange the seared chicken thighs on the trivet. This keeps the chicken elevated out of the liquid, allowing it to steam cook evenly without becoming soggy.
- **Pressure Cook:** Secure the Instant Pot lid and ensure the vent is sealed (usually turned to the “Sealing” position). Cook on high pressure for 12 minutes. Once cooking is complete, allow a 5-minute natural release (meaning, do nothing for 5 minutes). After 5 minutes, carefully open the vent to release any remaining steam (quick release) until the float valve drops. Once depressurized, open the lid and marvel at your perfectly cooked, juicy chicken thighs!
Frequently Asked Questions & Expert Tips for Perfect Instant Pot Chicken Thighs
Chicken is safe to eat once it reaches an internal temperature of 165°F (74°C). Always use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone, to ensure accurate readings and food safety.
Yes, you absolutely can use frozen chicken thighs! However, we recommend a slight adjustment to the method. If you pressure cook frozen thighs with the seasoning applied, much of that flavor will slide off as they thaw. Instead, place the frozen thighs directly on the trivet (don’t forget the chicken stock for liquid!) and cook at high pressure for 15 minutes with a 5-minute natural release. After pressure cooking, remove the chicken, apply your desired seasoning, then switch the Instant Pot to sauté mode. Quickly sear the outside of the cooked thighs for a few minutes per side to develop a crispy, seasoned skin. This ensures both tenderness and delicious flavor.
Certainly! Boneless chicken thighs work wonderfully in the Instant Pot. Simply reduce the high pressure cooking time to 8 minutes, followed by a 5-minute natural release. The searing step for crispy skin remains the same and is highly recommended for best results.
To keep your leftovers fresh and delicious, store cooked chicken thighs in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in the microwave, air fryer, or a skillet on the stovetop.
A “BURN” notice usually means there’s food stuck to the bottom of the pot, preventing proper pressure build-up. This is why thorough deglazing (Step 5) is so important! If you encounter this, carefully quick-release the pressure, open the pot, remove the chicken, and check the bottom. If there are stuck bits, add a little more liquid and scrape them off. Then, replace the chicken and resume cooking.
Yes, you can double the recipe! The cooking time for chicken thighs remains the same, regardless of the quantity, as long as your Instant Pot is not overfilled (never exceed the max fill line). Ensure you still sear the chicken in batches if needed to avoid overcrowding and get a good crisp. You may need to add a bit more liquid if doubling the chicken stock.
Delicious Serving Suggestions for Your Chicken Thighs
These versatile Instant Pot chicken thighs pair beautifully with a variety of side dishes, making them perfect for any meal. Consider serving them alongside hearty roasted red potatoes, fresh green beans, steamed broccoli, tender asparagus, or sweet glazed carrots. For a more substantial meal, nestle them over a fluffy bed of rice pilaf or classic white rice. Don’t forget a simple, fresh tossed dinner salad for a burst of color and a healthy crunch. The rich pan drippings left in the Instant Pot can also be thickened with a cornstarch slurry to create a savory gravy, adding another layer of flavor to your meal!
Explore More Instant Pot Favorites!
If you’ve fallen in love with the convenience and delicious results of Instant Pot cooking, you’ll be thrilled to discover more of our popular recipes:
- Fall-Off-The-Bone Instant Pot Ribs
- Quick and Flavorful Instant Pot Salmon
- Tender Instant Pot Pork Chops
- Hearty Instant Pot Mississippi Pot Roast
I absolutely adore cooking and baking, and I love sharing my kitchen adventures and recipes with all of you! It can be a challenge to remember to check back every day, which is why I’ve made it easy for you. I offer a convenient newsletter that delivers a new recipe directly to your inbox every time one posts. Simply subscribe here and start receiving your free daily dose of delicious inspiration!
Instant Pot Chicken Thighs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 4 Tablespoons olive oil
- 2 Tablespoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 pounds bone-in skin-on chicken thighs
- 1 ½ cups chicken stock
Things You’ll Need
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6 qt Instant pot
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Tongs
Before You Begin
- If you would prefer that the skins be browner and crispier after pressure cooking, you can put the chicken under the broiler for 2 minutes. Keep your eye on it constantly to ensure it doesn’t burn.
- For Frozen Thighs – We don’t recommend seasoning the thighs if you are pressure cooking them from frozen, as all that delicious flavor will slide right off once they thaw. Instead, place the frozen thighs on the trivet with the chicken stock as liquid. Cook at high pressure for 15 minutes with a 5-minute natural release. After cooking, add your seasoning to the thighs and switch the Instant Pot to sauté mode where you can quickly sear the outside for crisp, seasoned skin.
- For Boneless Thighs – If you are using boneless chicken thighs for this recipe, simply reduce the cook time to 8 minutes on high pressure, with a 5-minute natural release.
Instructions
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Mix 1 tablespoon of olive oil with the garlic salt, onion powder, and black pepper. Rub this mixture thoroughly all over the chicken thighs.
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Turn your Instant Pot on to Saute mode. Add the remaining olive oil to the Instant Pot inner pot.
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Carefully brown the chicken thighs on both sides, about 2 minutes per side, until golden.
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Remove the browned chicken thighs from the Instant Pot and set them aside.
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Deglaze the pot by adding chicken stock to the Instant Pot. Use a spatula to scrape up all the delicious brown bits off the bottom of the pot.
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Add the trivet (rack) to the Instant Pot. Place the chicken thighs onto the rack.
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Close the lid and ensure the vent is sealed. Cook on high pressure for 12 minutes. After cooking, allow a 5-minute natural release. If the float valve hasn’t dropped after 5 minutes, you can open the vent to release any remaining steam.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.