Instant Pot Chicken Thighs Recipe

Instant pot chicken thighs on a plate with broccoli and mashed potatoes.

5 from 1 vote

Instant Pot Chicken Thighs Recipe

Instant Pot chicken thighs are made for busy weeknights! Tender, juicy, and rubbed with a smoky-and-savory seasoning blend, this chicken thigh recipe comes together in a snap.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: American

Servings: servings

Author: Rachel Gurk

Ingredients

1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 tablespoon olive oil
1 cup chicken broth

For optional gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Instructions

For the Chicken Thighs

Combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl. Rub the seasoning onto both sides of the chicken thighs.
1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 bone-in, skin-on chicken thighs
Select the Sauté function on your Instant Pot and add 1 tablespoon of olive oil to the pot.
1 tablespoon olive oil
Once the oil is hot, add the chicken thighs skin-side down and cook for about 4 to 5 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 2 to 3 minutes. It won’t be fully cooked at this point. You may need to do this in batches. Remove chicken from Instant Pot and place on plate.
Press Cancel on the Instant Pot. Pour chicken broth into the Instant Pot. Scrape the bottom of the pot to remove all browned bits. Place trivet in Instant Pot and place chicken thighs on top of the trivet.
1 cup chicken broth
Secure the lid of the Instant Pot and set the valve to the sealing position (depending on your model, you may not have to turn valve to seal). Select the Manual or Pressure Cook function and set the cooking time to 10 minutes.
Once the cooking time is complete, allow for a natural release of pressure for 5 minutes (don’t press any buttons or release pressure). Afterward, carefully perform a quick release of any remaining pressure by moving the valve to Venting. Test chicken with instant read thermometer; it should read 165ºF in the thickest part of the thigh. If it’s not quite done, continue cooking for 1 to 3 minutes on high pressure (with a quick release) or until fully cooked.
Carefully remove the chicken thighs from the Instant Pot and let them rest on a clean plate for a few minutes before serving.

For the Optional Gravy:

To make gravy, pour cooking liquids from the Instant Pot through a fine-mesh strainer into a measuring cup and discard solids. If desired, skim off fat. You’ll need one cup of this liquid.
Turn Instant Pot to Sauté and add butter to the pot. When the butter has melted, whisk in flour and cook for 2 minutes, or until bubbly, whisking constantly. Stir in the reserved liquid, whisking constantly. Continue to cook, whisking, until gravy has thickened slightly. Season to taste.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour

Video

Notes

For extra crispy skin, after removing from the Instant Pot, place the chicken thighs on a baking sheet and broil them in the oven on high for 1 to 2 minutes, watching closely.
Boneless skinless chicken thighs: (1 pound, about 6 thighs) Cook for 6 minutes plus 5 minutes natural release.
Frozen bone-in skin-on chicken thighs: Cook for 15 minutes at high pressure plus 5 minutes natural pressure release.
Frozen boneless skinless chicken thighs: Cook for 13 minutes at high pressure plus 5 minutes natural pressure release.
Serve chicken with gravy and your favorite side dishes, such as roasted vegetables, mashed potatoes, or rice.

Nutrition

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