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!
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.
Notes
We 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, we 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.
Storage: Store instant pot chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.