Instant Pot Chicken Thighs (Fresh or Frozen)

Juicy and tender Instant Pot chicken thighs made with simple ingredients and ready in under 30 minutes. Cooked from fresh or frozen, this easy pressure cooker recipe delivers perfectly seasoned chicken with minimal effort. Ideal for weeknight dinners, meal prep, or family meals.

Ingredients

• 2–3 lbs chicken thighs (skin on, fresh or frozen)
• 2 tablespoons oil (canola or vegetable)
• 1 cup liquid (water, chicken broth, apple juice, or pineapple juice)
• 1 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

Step 1: Sear the Chicken (Skip for Frozen)

Set the Instant Pot to the Sauté setting and add the oil. Season the chicken thighs with salt, pepper, and any additional spices you prefer. Once the oil is hot, sear the chicken for 3–4 minutes per side until the skin is golden and crispy. Remove and set aside.

Step 2: Deglaze the Pot

Pour 1 cup of liquid into the pot (water, broth, or juice). Use a wooden spoon to scrape up any browned bits from the bottom.

Step 3: Pressure Cook

Place the trivet inside the pot and arrange the chicken thighs on top. Secure the lid and set the valve to Sealed.

• Boneless thighs: Cook on High Pressure for 8 minutes (fresh) or 12 minutes (frozen).
• Bone-in thighs: Cook on High Pressure for 10 minutes (fresh) or 15 minutes (frozen).

Step 4: Release Pressure

Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release remaining steam.

Step 5: Check and Rest

Check that the chicken has reached an internal temperature of 165°F (74°C). If it’s slightly under, close the lid and let rest for 5 minutes, or cook for an additional 1–3 minutes on high pressure.
Let the chicken rest for 5 minutes before serving.

Storage: Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months.

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Tips

• Always deglaze the pot after searing to prevent a burn warning.
• For crispier skin, broil the cooked chicken thighs in the oven for 3–5 minutes.
• Use a meat thermometer for perfectly cooked chicken every time.
• Let the chicken rest after cooking to keep juices inside.

Variations and Substitutions

• Liquids: Swap broth for apple cider or orange juice for a sweeter flavor.
• Spices: Try garlic powder, paprika, cumin, or Italian seasoning for different profiles.
• Skinless Thighs: Reduce searing time or skip the Sauté step.
• Boneless Breasts: Use the same method, but reduce cooking time by 2 minutes.

FAQs

Can I cook chicken thighs without the trivet?
Yes, but they may cook in the liquid directly and won’t stay as firm.

Do I need to sear frozen chicken?
No, just season and cook directly with liquid.

Can I double the recipe?
Yes, but don’t overfill the pot. Add extra liquid if needed and increase resting time slightly.

Why is my chicken dry?
It may have been overcooked. Check internal temperature promptly when pressure is released.

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or rice.
• Shred for tacos, wraps, or salads.
• Pair with pasta and cream sauce for a hearty dinner.
• Use leftovers in soups or casseroles.

Why You’ll Love This Recipe

This Instant Pot chicken thighs recipe is quick, versatile, and foolproof whether you’re starting with fresh or frozen meat. With minimal prep, juicy chicken is ready in under 30 minutes, making it perfect for weeknight dinners, meal prep, or family-friendly meals.