These quick and easy Instant Pot chicken thighs are one of my go-to recipes for busy weeknights. All I have to do is season some boneless, skinless chicken thighs with a simple blend of herbs and spices, then pressure cook them for less than 15 minutes. This easy method creates incredibly tender and juicy thighs I can use for any type of dinner or for meal prep.
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 !
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Pressure Cooker Chicken Thighs
I love cooking chicken in my Instant Pot for super easy weeknight meals. It’s the quickest way to cook all of my dinnertime staples, including boneless chicken thighs. I season mine with Italian seasoning, garlic and onion powder, salt, and pepper for versatility. This preps them for any dinner idea and basic meal prep.
Pressure-cooking chicken thighs is so fast (ready in about 15 minutes!), and it is basically fool-proof. Season the chicken, place it in the cooker with some broth to create steam, set the timer, and the Instant Pot does the rest of the work for you. Talk about easy!
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Cooking Time
- Cook boneless, skinless chicken thighs in the Instant Pot for 12 minutes. If cooking from frozen, cook for 15 minutes.
- For shredded thighs, add 3 minutes to the total cook time. The extra time will make the meat much easier to pull apart!
- Cook bone-in chicken thighs in the Instant Pot for 15 minutes. If cooking from frozen, cook for 20 minutes.
Instant Pot Chicken Thighs Recipe
Equipment
- Instant Pot
Ingredients
- 2½ pounds boneless, skinless chicken thighs (*)
- 1 cup low-sodium chicken broth (**)
Seasoning:
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
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 (add 3 minutes 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.
Notes
- If you have an extra minute or two, use the Instant Pot’s sauté function to brown the chicken thighs before pressure cooking. It adds depth of flavor and a delicious golden crust. The recipe is still great even if you skip this step.
- Add 3 minutes to the cook time to make shredded chicken thighs.
- These chicken thighs can be seasoned any way you like! Try my simple chicken seasoning, or use taco seasoning for Mexican dishes.
- Cook chicken thighs to an internal temp of 175F for the most tender meat.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Cook Chicken Thighs in an Instant Pot Step by Step
Season the Chicken: In a medium-sized bowl, combine 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Then use it to season 2½ pounds of boneless, skinless chicken thighs. Make sure you coat all sides of each piece.
Brown the Chicken (Optional): Set the Instant Pot to the sauté feature. Then place the seasoned thighs directly in the bottom of the pot and brown on each side for 1-2 minutes; then remove from the pot. This optional step helps seal in moisture and gives the chicken a crisper texture. You can sear the chicken on the stovetop if you prefer.
Cook: Place the trivet in the pressure cooker and place the chicken thighs on top. Then pour 1 cup of chicken broth directly over the chicken. This liquid creates steam, which is essential to pressure-cooking! Seal the cooker and set to HIGH for 12 minutes. When it’s done, release the pressure valve and wait for it to finish.
Serve: Remove cooked chicken thighs from the Instant Pot, and let them rest another 5 minutes before slicing and serving as desired. The extra rest time allows the juices to redistribute throughout the meat so that every piece is juicy and tender!
Shred: If you want to make shredded chicken thighs, first I’d recommend adding 3 minutes to the cook time. Once everything is cooked, use 2 forks to shred the meat–this can be done directly in the Instant Pot, or in another dish. Just pull the forks through the meat in opposite directions until everything is shredded.
How to Store, Freeze, and Reheat
Let pressure cooker chicken thighs cool before storing. Store thighs (shredded or whole) in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
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. If frozen, defrost in the fridge before reheating.
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