Instant Pot chicken thighs are one of my favorite 15-minute dinner recipes to make on busy weeknights. I season juicy chicken thighs with savory herbs and spices then pressure cook them to tender perfection. It doesn’t get much easier than that!
Instant Pot Chicken Thighs Recipe
This Instant Pot chicken thighs recipe is a nice budget-friendly option for an easy dinner. I seasoned mine with Italian seasoning, garlic powder, onion powder, salt, and pepper and cooked them on a trivet over chicken broth so they would stay nice and moist. This method worked out so well, and I make these tasty boneless thighs all the time now. Sometimes I cook these to make shredded chicken too!
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How to Store and Reheat
These chicken thighs are perfect for your weekly meal prep! Let the chicken pieces cool completely before storing in airtight containers, shredded or whole, in the fridge. The cooked chicken will keep well for up to 3 days.
You can use the chicken cold to top salads and sandwiches, or reheat it in the oven at 350°F for 15 to 20 minutes until heated through. Take care to only reheat cooked chicken once.
How to Freeze
Let the cooked chicken thighs cool to room temperature, then wrap tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Defrost in the fridge overnight before using.
Recipe Tips!
- I browned the thighs using the sauté function on the Instant Pot and thought this gave the chicken extra flavor and texture. Browning is totally optional.
- The chicken was cooked nicely at 12 minutes. However, I added 3 minutes to the cooking time to make it more easily shreddable. If shredding, simply shred with 2 forks once cool enough to touch.
Top Reader Review
“This was really delicious! Added more spices, cayenne, a dash of paprika and did boneless and bone in thighs! Family raved! I did marinate it for 10 minutes before cooking!” -MB
Instant Pot Chicken Thighs Recipe
Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2½ pounds boneless, skinless chicken thighs
- 1 cup low-sodium chicken broth
Instructions
- Combine the seasonings in a medium bowl and season both sides of each chicken thigh.1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2½ pounds boneless, skinless chicken thighs
- Set the Instant Pot to sauté (you can also do this step stovetop) and brown the chicken thighs on each side for 1-2 minutes. This step is optional but seals in flavor.
- Place the trivet inside the Instant Pot, and place the chicken on the trivet.
- Pour chicken broth into the pot (directly over the chicken).1 cup low-sodium chicken broth
- Seal the cooker and set to HIGH pressure for 12 minutes (see notes if planning to shred).
- When it’s done, release the pressure valve and wait for the pressure to release, then let the chicken rest for another 5 minutes.
This was really delicious! Added more spices, cayenne, a dash of paprika and did boneless and bone in thighs ! Family raved! I did marinate it for 10 minutes before cooking !
That’s great, MB!
Did you use boneless skinless or bone in?
Hi Katherine, I used boneless, skinless chicken thighs!