Instant Pot Chicken Thighs
Easy and versatile Instant Pot Chicken Thighs that can be made with fresh or frozen chicken, perfect for busy weeknights or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 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
Instructions
- Sear the Chicken: Set your Instant Pot to the Sauté setting and pour in the oil. Season the chicken thighs generously with salt and pepper. Once the oil is shimmering, carefully place the chicken skin-side down in the pot. Sear for about 3–4 minutes on each side until golden and crispy. Remove and set aside.
- Deglaze the Pot: Pour 1 cup of your chosen liquid into the pot and scrape up the brown bits stuck to the bottom.
- Pressure Cook: Place the trivet inside the pot and arrange the chicken thighs on top. Secure the lid and set the timer to 8 minutes on High Pressure for fresh boneless thighs or 12 minutes for frozen. Adjust the time if using bone-in thighs.
- Release Pressure: Let the pressure release naturally for 5 minutes, then carefully switch the valve to Venting to release remaining steam.
- Check and Rest: Ensure chicken reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before serving.
Notes
Consider adding a cornstarch slurry after cooking for a rich sauce. Feel free to experiment with spices for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg