Quick and easy to make, these Instant Pot chicken thighs are perfect to serve for a weeknight family meal. Rubbed in a herb seasoning mix, they are ready to enjoy in 15 minutes!
Instant Pot Chicken Thighs
The trick to the most perfect juicy chicken thighs is your Instant Pot! It’s such a full proof way to cook them and you have dinner on the table within minutes!
Perfectly seasoned, they can also be easily shredded so they are great to use in chilis and soups throughout the week.
If you are new to cooking with your electric pressure cooker, be sure to check out my instant pot chicken guide for lots of handy tips and tricks!
Why You’ll Love these Instant Pot Chicken Thighs:
- Quick and easy: After a busy day, this is a great go to recipe. Ready to serve in around 15 minutes and you only need 5 ingredients.
- Make ahead: These chicken thighs are great for meal prep and freezer meals.
- Healthy: Low in saturated fat and carbs and high in protein, these chicken thighs are a great addition to a healthy diet.
How to cook chicken thighs in the Instant Pot
Be sure to see the recipe card below for full ingredients & instructions!
- Rub the chicken in the seasoning mix.
- Saute the chicken thighs in the Instant Pot.
- Place the chicken thighs on a trivet in the pot and pour over the broth.
- Cook on high before releasing the pressure.
Can you make it ahead of time?
Yes, these chicken thighs are perfect for your weekly meal prep! Let the chicken pieces cool completely and then you place in airtight containers, shredded or whole, in the fridge. The cooked chicken will keep well of up to 4 days.
You can use the chicken cold to top salads and sandwiches, or reheat it in the oven at 350F of 15 to 20 minutes until heated through. Take care to only reheat cooked chicken once.
Can you freeze it?
Yes, you can freeze the cooked chicken thighs. Let cool and wrap tightly in plastic wrap and place in an airtight container or freezer bag. Defrost in the fridge overnight before using.
What do you serve with chicken thighs?
You can serve these chicken thighs whole as part of a meal with your favorite veggie and potato sides. You can also use the shredded chicken in lots of other recipes. Try it in:
Recipe Tips and Notes
- I browned the thighs using the saute 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.
More Instant Pot Chicken Recipes!
Instant Pot Chicken Thighs Recipe
Ingredients
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 lbs chicken thighs
- 1 cup chicken broth
Instructions
- Combine seasonings in bowl and season both sides of each chicken thigh to taste.
- Set the Instant Pot to saute (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 trivet inside the Instant Pot.
- Pour chicken broth into the pot (directly over the chicken).
- Seal cooker and set to HIGH pressure for 12 minutes (SEE NOTE if planning to shred).
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
- Serve and enjoy!
Notes
- I browned the thighs using the saute 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.
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MB says
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 !
Becky Hardin says
That’s great, MB!
Katherine says
Did you use boneless skinless or bone in?
Becky Hardin says
Hi Katherine, I used boneless, skinless chicken thighs!