Instant Pot Chicken Thighs Recipe
Chicken thighs are a staple in many kitchens due to their rich flavor, tender texture, and versatility. When cooked in an Instant Pot, these succulent pieces of meat become even more delightful, absorbing all the flavors of the spices and cooking liquid in just a fraction of the time. The beauty of this recipe lies in its simplicity—minimal effort yields maximum taste. Whether you’re using bone-in or boneless chicken thighs, the Instant Pot locks in moisture, ensuring every bite is juicy and flavorful.
Ingredients Needed
To create this mouthwatering dish, you’ll need a handful of everyday ingredients that you likely already have in your pantry. The star of the show, of course, is the chicken thighs. You can choose between bone-in, skin-on thighs for a richer flavor and crispier skin, or go for boneless, skinless thighs if you prefer a leaner option. You’ll also need a few key spices, including garlic powder, dried oregano, paprika, onion powder, Kosher salt, and black pepper, which come together to form a delicious rub that infuses the chicken with flavor.
For the cooking liquid, low-sodium chicken broth is recommended, though water can be used in a pinch. If you plan on making a gravy to accompany your chicken, stick with the broth to add depth to the sauce. Olive oil is used for searing the chicken, adding a touch of richness and helping to develop a beautiful golden-brown crust. If you decide to make the optional gravy, you’ll also need butter, cornstarch, and water to thicken the cooking juices into a silky sauce.
Step-by-Step Cooking Instructions
The key to perfectly cooked Instant Pot chicken thighs lies in the preparation and cooking method. Each step is designed to build layers of flavor and ensure the chicken is cooked to perfection.
Preparing the Chicken Thighs:
Start by combining the dried oregano, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. This aromatic blend is rubbed generously over the chicken thighs, ensuring that every nook and cranny is coated. If you’re using skin-on thighs, be sure to get some of the seasoning underneath the skin as well—this not only adds flavor but also helps to crisp up the skin during cooking.
Sautéing for a Perfect Sear:
Once the chicken is seasoned, it’s time to sear. Turn on the “Sauté” function on your Instant Pot and add the olive oil. When the oil is shimmering, carefully place the chicken thighs in the pot, skin side down. Let them cook undisturbed for about 4 minutes, which allows a golden crust to form. This step is crucial for locking in the juices and adding a layer of texture to the chicken. Flip the thighs and sear the other side for another 4 minutes. Once both sides are nicely browned, remove the chicken and set it aside.
Pressure Cooking the Chicken:
After searing, pour the chicken broth into the Instant Pot, using a spatula to scrape up the flavorful browned bits from the bottom of the pot. This not only prevents the burn warning but also enriches the broth with additional depth of flavor. Place the metal trivet in the pot and arrange the chicken thighs on top, skin side up. Secure the lid, set the steam release valve to the sealing position, and select the appropriate cooking time: 10 minutes on high pressure for bone-in thighs or 8 minutes for boneless. If you’re cooking from frozen, adjust the time accordingly, following the note provided.
Checking for Doneness:
Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes before manually releasing any remaining pressure. Open the lid carefully and check the internal temperature of the chicken using an instant-read thermometer. It should read 165°F for safe consumption. If the chicken isn’t quite there, you can bring the broth to a boil using the sauté function and then cover the pot to finish cooking the thighs with residual heat.
Recipe Tips & Frequently Asked Questions
- Enhancing Flavor:
For an extra burst of flavor, marinate the chicken thighs in the spice blend for a few hours or overnight. You can also experiment with different herbs and spices, such as thyme, rosemary, or cumin, to customize the flavor profile. - Adjusting for Different Instant Pot Sizes:
If you’re using a larger Instant Pot, like an 8-quart model, increase the liquid to 1.5 cups to ensure proper pressure cooking. - Achieving Crispy Skin:
For those who love crispy chicken skin, you can transfer the thighs to a baking sheet after pressure cooking and broil them in the oven for a few minutes until the skin is crackling and golden. - Can I Use Frozen Chicken Thighs?
Absolutely! Frozen chicken thighs can be cooked directly in the Instant Pot, though you’ll need to increase the cooking time slightly. For bone-in thighs, add an additional 5 minutes to the cooking time. - What if I Don’t Have a Trivet? No trivet?
No problem. You can place the chicken thighs directly in the broth, though this will result in a slightly different texture, as the chicken will braise rather than steam. - How Can I Make This Recipe Spicier?
If you like your chicken with a bit of heat, add cayenne pepper or crushed red pepper flakes to the spice rub. Alternatively, serve the chicken with a spicy dipping sauce or drizzle hot sauce over the top before serving.
What to Serve With This Recipe
Chicken thighs are incredibly versatile and pair well with a variety of side dishes. For a comforting, classic meal, serve the chicken with creamy mashed potatoes and a side of roasted vegetables. The rich gravy made from the cooking juices is perfect for drizzling over both the chicken and the potatoes. If you’re in the mood for something lighter, a crisp salad with a tangy vinaigrette can provide a refreshing contrast to the savory chicken. For a touch of sweetness, consider serving the chicken alongside a fruit-based sauce or chutney, which complements the flavors beautifully.
How to Make Gravy (Optional)
To make a simple, delicious gravy from the cooking liquid, start by melting a tablespoon of butter in a small saucepan. Once the butter is melted, stir in the cornstarch to form a smooth paste, then gradually whisk in the cooking liquid. Continue to whisk until the gravy thickens to your desired consistency. If the gravy is too thick, you can thin it with a bit of water or additional broth. Taste and adjust the seasoning as needed before serving. This gravy is the perfect accompaniment to the chicken thighs, adding richness and moisture to every bite.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To freeze, wrap the chicken tightly in plastic wrap and place it in a freezer-safe container. When you’re ready to enjoy the chicken again, reheat it gently to avoid drying it out. The best method is to place the chicken in a covered dish with a splash of broth or water and warm it in the oven at a low temperature. This helps maintain the chicken’s juiciness and flavor.
Ingredients
- 1 cup low sodium chicken broth, or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs, or boneless, skinless chicken thighs, see note for frozen
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
To Make Gravy (Optional)
- 1 tablespoon butter
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
Instructions
Begin by mixing together the dried oregano, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Generously rub this spice blend all over the chicken thighs, ensuring that you get some of the mixture underneath the skin if you’re using skin-on thighs.
Activate the “Sauté” function on your Instant Pot, and add the olive oil to the inner pot. Once the oil is shimmering, spread it evenly over the bottom. Carefully place the seasoned chicken thighs into the pot, skin side down. Sear them for about 4 minutes on each side until they are beautifully browned. Transfer the chicken to a clean plate and set it aside.
Deactivate the sauté mode, then pour the chicken broth into the inner pot. Using a spatula, scrape up the browned bits stuck to the bottom. This step is crucial to avoid getting a burn notice during the pressure cooking phase.
Place the metal trivet inside the Instant Pot and arrange the browned chicken thighs on top, skin side up.
Secure the lid on the Instant Pot and set the steam release valve to the sealing position.
For bone-in thighs, cook on high pressure for 10 minutes. The Instant Pot will take around 5 minutes to come to pressure before the cooking time starts counting down. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes.
For boneless, skinless thighs, set the Instant Pot to high pressure and cook for 8 minutes. As with bone-in thighs, the Instant Pot will take about 5 minutes to reach full pressure. After the cook time ends, let the pressure naturally release for 5 minutes.
For frozen thighs, refer to the note below.
After the natural release period, carefully turn the steam release valve to the venting position to release any remaining pressure. Once the float valve drops, cautiously open the Instant Pot lid. To ensure doneness, check that the internal temperature of the chicken has reached 165°F using an instant-read thermometer. If the chicken hasn’t fully cooked, you can use the sauté function to bring the broth to a boil, then turn off the pot and re-cover with the lid to finish cooking the thighs with the retained heat.
To Make Gravy (Optional):
- Take out the chicken and trivet from the pot. If preferred, strain the cooking liquid through a sieve to remove any solids, then return the liquid to the pot. Activate the sauté function and add the butter to the broth.
- In a small bowl, mix 1 ½ tablespoons of cornstarch with 1 ½ tablespoons of water to create a slurry. Gradually stir this slurry into the broth. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally, until the gravy thickens. Remove from heat and serve with the chicken.
Instant Pot Chicken Thighs Recipe
Ingredients
- 1 cup low sodium chicken broth or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy
- 1 tablespoon olive oil
- 4 bone-in skin-on chicken thighs, or boneless, skinless chicken thighs, see note for frozen
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
To Make Gravy (Optional):
- 1 tablespoon butter
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
Instructions
- Begin by mixing together the dried oregano, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Generously rub this spice blend all over the chicken thighs, ensuring that you get some of the mixture underneath the skin if you’re using skin-on thighs.
- Activate the “Sauté” function on your Instant Pot, and add the olive oil to the inner pot. Once the oil is shimmering, spread it evenly over the bottom. Carefully place the seasoned chicken thighs into the pot, skin side down. Sear them for about 4 minutes on each side until they are beautifully browned. Transfer the chicken to a clean plate and set it aside.
- Deactivate the sauté mode, then pour the chicken broth into the inner pot. Using a spatula, scrape up the browned bits stuck to the bottom. This step is crucial to avoid getting a burn notice during the pressure cooking phase.
- Place the metal trivet inside the Instant Pot and arrange the browned chicken thighs on top, skin side up.
- Secure the lid on the Instant Pot and set the steam release valve to the sealing position.
- For bone-in thighs, cook on high pressure for 10 minutes. The Instant Pot will take around 5 minutes to come to pressure before the cooking time starts counting down. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes.
- For boneless, skinless thighs, set the Instant Pot to high pressure and cook for 8 minutes. As with bone-in thighs, the Instant Pot will take about 5 minutes to reach full pressure. After the cook time ends, let the pressure naturally release for 5 minutes.
- For frozen thighs, refer to the note below.
- After the natural release period, carefully turn the steam release valve to the venting position to release any remaining pressure. Once the float valve drops, cautiously open the Instant Pot lid. To ensure doneness, check that the internal temperature of the chicken has reached 165°F using an instant-read thermometer. If the chicken hasn’t fully cooked, you can use the sauté function to bring the broth to a boil, then turn off the pot and re-cover with the lid to finish cooking the thighs with the retained heat.
To Make Gravy (Optional):
- Take out the chicken and trivet from the pot. If preferred, strain the cooking liquid through a sieve to remove any solids, then return the liquid to the pot. Activate the sauté function and add the butter to the broth.
- In a small bowl, mix 1 ½ tablespoons of cornstarch with 1 ½ tablespoons of water to create a slurry. Gradually stir this slurry into the broth. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally, until the gravy thickens. Remove from heat and serve with the chicken.