Instant Pot Chicken Thighs Recipe

Name: Instant Pot Chicken Thighs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 thighs (about 3 lbs) bone-in, skin-on chicken thighs; 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1 tsp dried thyme; 4 cloves garlic cloves, minced; 1 cup chicken broth

Bone-in, skin-on chicken thighs with crisped golden skin arranged in a white serving dish, garnished with fresh thyme, with pan juices pooled underneath. — Photo by Golboo Maghooli on Pexels

Searing the thighs first on the Instant Pot's saute setting builds a browned, flavorful base and fond that becomes part of the cooking liquid, while a short high-pressure cook keeps bone-in thighs juicy without drying out the way a longer braise can. A quick finish under the broiler fixes the one thing pressure cooking can't: crisp skin.

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 6

Ingredients

Servings6

Dietary goal:

6 thighs (about 3 lbs) bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried thyme
4 cloves garlic cloves, minced
1 cup chicken broth

Nutrition per serving

Calories: 289
Protein: 22g
Carbs: 2g
Fat: 21g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture all over the thighs, including under the skin where you can reach.
2Set the Instant Pot to Saute (normal/medium heat) and add the olive oil. Once it shimmers, add the thighs skin-side down in a single layer, working in batches if needed. Sear 4-5 minutes per side until deeply golden, then transfer to a plate.
3Add the minced garlic to the pot and cook for 30 seconds, stirring constantly, until fragrant. Pour in the chicken broth and scrape the bottom of the pot firmly with a wooden spoon to release every bit of browned fond.
4Stir in the dried thyme, then nestle the chicken thighs back into the pot skin-side up, along with any juices from the plate. The thighs don't need to be submerged, just sitting in the liquid.
5Lock the lid, set the valve to sealing, and cook on Manual/Pressure Cook at High Pressure for 8 minutes.
6Let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release the rest of the pressure.
7Open the lid and check that the chicken reaches 165°F (74°C) at the thickest part with an instant-read thermometer, avoiding the bone.USDA safe minimum for poultry: 165°F (74°C)
8Transfer the thighs skin-side up to a foil-lined baking sheet and broil on high for 3-5 minutes, watching closely, until the skin crisps and blisters.
9Let the chicken rest for 5 minutes, then spoon some of the pot's cooking liquid over the top before serving.

How to Use a Pressure Cooker

Tips & variations

For boneless, skinless thighs, skip the broiling step and reduce the pressure cook time to 6 minutes; they'll be more forgiving if slightly overcooked than breasts.
Swap the chicken broth for a mix of broth and a splash of soy sauce and rice vinegar for an Asian-inspired version, or add a can of crushed tomatoes and Italian seasoning for a cacciatore-style sauce.
Doubling the recipe works well since the pressure cook time stays the same, but expect the pot to take a few extra minutes to come up to pressure with the larger volume of food and liquid.
Save the leftover cooking liquid; it's already seasoned and makes a fast base for rice or a pan sauce thickened with a cornstarch slurry.

Storage & reheating

Refrigerate cooled chicken and cooking liquid together in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of the reserved liquid, or in the microwave at 70% power, to keep the meat from drying out. For crispiest skin on reheating, warm skin-side up under the broiler for 2-3 minutes instead of microwaving. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

Searing in batches instead of crowding the pot keeps the oil hot enough to actually brown the skin instead of steaming it.
If the Instant Pot still flashes 'Burn' after deglazing, there usually isn't enough liquid in the pot; add another 1/4 cup of broth and try again.

FAQ

Can I skip searing the chicken first?

Yes, you can go straight to pressure cooking with the seasoned thighs and broth, but the skin will be pale and the sauce will taste noticeably flatter without the browned fond from searing.

Why did my Instant Pot show a Burn warning?

This almost always means there isn't enough liquid, or there's fond stuck to the bottom of the pot that the sensor reads as scorching. Deglazing thoroughly after searing and using at least a full cup of broth prevents it.

How do I get crispy skin from an Instant Pot?

Pressure cooking steams the skin soft no matter what, so crisp skin only comes from a separate step: broiling the cooked thighs skin-side up for 3-5 minutes right before serving.

Can I use frozen chicken thighs?

Yes, skip the searing step and add 4-5 minutes to the pressure cook time. The skin won't brown as well since it goes in cold and wet, so plan on broiling afterward for color and crispness.

Do bone-in and boneless thighs need different cook times?

Bone-in, skin-on thighs need about 8 minutes at high pressure, while boneless, skinless thighs are done in 6 minutes since there's no bone slowing heat transfer to the center.