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–+ servings
up close image of chicken thighs cooked in instant pot
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4.43 from 21 votes

Instant Pot Chicken Thighs Recipe

These quick and easy Instant Pot chicken thighs are perfect for weeknight dinners or simple meal prep. Rubbed in an herb seasoning mix, these pressure-cooked thighs are ready to enjoy in 15 minutes!
Prep Time4 minutes
Cook Time12 minutes
Total Time16 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 175kcal
Author: Becky Hardin

Equipment

  • Instant Pot

Ingredients

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
    Raw chicken thighs on a cutting board.
  • 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.
    Chicken thighs searing in an Instant Pot.
  • Place the trivet inside the Instant Pot, and place the chicken on the trivet.
    Trivet set inside of an Instant Pot.
  • Pour chicken broth into the pot (directly over the chicken).
    1 cup low-sodium chicken broth
    Chicken thighs cooking in an Instant Pot.
  • Seal the cooker and set to HIGH pressure for 12 minutes (add 3 minutes if planning to shred).
    chicken thighs in instant pot
  • When it’s done, release the pressure valve and wait for the pressure to release, then let the chicken rest for another 5 minutes.
    Cooked chicken thighs in a serving dish.

Notes

*This recipe is made with boneless, skinless chicken thighs. If using bone-in thighs, or if cooking from frozen, check cooking time notes and make adjustments.
**Another broth or liquid (including water) can be used instead.
Tips:
  • 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.
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.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 1g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 214mg | Potassium: 379mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 39IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg