If you’re after a fuss-free, deeply comforting dinner that tastes like you’ve simmered for hours, Instant Pot Chicken Thighs are about to become your weeknight savior! These perfectly seasoned thighs have crispy golden skin and incredibly tender meat, all finished in a savory sauce that begs to be spooned over everything on your plate. Whether you’re juggling hungry family members or just need a hearty main that goes from fridge to table in half an hour, this recipe is about as reliable (and tasty) as they come.
Ingredients You’ll Need
The beauty of Instant Pot Chicken Thighs is in its inviting simplicity—each ingredient is carefully chosen to build layers of flavor, provide moisture, and deliver that inviting color and aroma that signals a standout meal.
- Bone-in, skin-on chicken thighs (2 pounds, about 6 pieces): The bone and skin keep the meat extra juicy and flavorful while also delivering that coveted crispy finish.
- Olive oil (1 tablespoon): For searing the chicken, giving the skin that irresistible golden crust.
- Salt (1 teaspoon): Essential for pulling out the chicken’s natural juiciness and seasoning every bite.
- Black pepper (1/2 teaspoon): Adds a subtle, peppery warmth that balances the other spices.
- Garlic powder (1 teaspoon): Brings mellow garlic flavor into every bite, ensuring consistent seasoning.
- Smoked paprika (1 teaspoon): Adds beautiful color and a smoky depth that takes these thighs over the top.
- Dried thyme (1 teaspoon): Offers aromatic, earthy undertones that marry perfectly with chicken.
- Chicken broth (1 cup): Keeps everything moist while forming the base of the luxurious sauce.
- Soy sauce or Worcestershire sauce (1 tablespoon): Infuses the sauce with umami and a dash of complexity.
- Minced garlic (2 cloves): Provides a punchy, fresh garlic flavor that mellows as it cooks.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water, optional): Perfect for thickening the sauce if you love it to coat the chicken and sides.
- Chopped fresh parsley (for garnish): Brightens everything up with a touch of color and fresh, herby flavor.
How to Make Instant Pot Chicken Thighs
Step 1: Season the Chicken
Start by patting the chicken thighs dry with paper towels—this is key for getting the skin to crisp up beautifully. Generously season both sides of the thighs with salt, pepper, garlic powder, smoked paprika, and dried thyme. You’ll smell the delicious aroma even before you start cooking!
Step 2: Sear for Flavor and Texture
With your Instant Pot set to sauté mode, heat the olive oil until it shimmers. Gently lay the chicken thighs skin side down and let them sizzle for 3 to 4 minutes. The skin should get crisp and golden. Flip them over and sear the other side for another 2 minutes—this locks in juices and amps up flavor. Remove the chicken and set it aside; you won’t want to lose any of that flavorful fond in the pot.
Step 3: Build the Sauce
Add the minced garlic to the Instant Pot and sauté for about 30 seconds, just until it’s wonderfully fragrant but not browned. Pour in the chicken broth and soy sauce or Worcestershire sauce, scraping up all those tasty browned bits from the bottom. This little move is what builds such rich, complex flavor in the final sauce.
Step 4: Pressure Cook to Perfection
Place the metal trivet or rack inside your Instant Pot and arrange the seared chicken thighs on top, skin side up to keep the skin crisp. Seal the lid, set to Manual or Pressure Cook on high for 10 minutes, and let the pressure work its magic. After it finishes, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Your chicken will be gloriously tender and ready for the next step!
Step 5: Thicken and Finish the Sauce (Optional)
If you love a luscious sauce, turn sauté mode back on and stir in the cornstarch slurry. Simmer for a couple of minutes until the sauce thickens and glistens. Spoon it generously over each piece of chicken—there’s so much depth of flavor packed into every drop.
Step 6: Serve and Garnish
Arrange the cooked Instant Pot Chicken Thighs on a platter or individual plates. Don’t forget a final flourish of chopped fresh parsley! It adds color, freshness, and makes the whole dish pop.
How to Serve Instant Pot Chicken Thighs
Garnishes
A sprinkle of vibrant chopped parsley not only makes the dish look inviting, but it also adds a burst of freshness. If you’re in the mood to switch things up, a light dusting of smoked paprika or a few lemon wedges on the side can wake up the flavors even more.
Side Dishes
Instant Pot Chicken Thighs are incredibly versatile—try them over creamy mashed potatoes, fluffy rice, or your favorite roasted vegetables to soak up every bit of that rich sauce. If you want something lighter, a simple green salad or garlicky steamed broccoli is just as lovely.
Creative Ways to Present
Serve these chicken thighs family-style on a large platter, letting everyone dive in, or plate them individually with a dramatic drizzle of sauce and a scatter of fresh herbs. You can even shred the chicken and pile it onto toasted buns with sauce for irresistible sandwiches!
Make Ahead and Storage
Storing Leftovers
If you have leftover Instant Pot Chicken Thighs, let them cool to room temperature before transferring them (and that delicious sauce) into an airtight container. They’ll keep in the fridge for up to 4 days, making weekday lunches or quick dinners a breeze.
Freezing
For longer storage, these chicken thighs freeze beautifully! Place cooled chicken and sauce in a freezer-safe bag or container, removing as much air as possible. They’ll be ready for you in the freezer for up to 3 months. Just remember to label with the date for easy meal planning.
Reheating
To reheat, simply place the chicken and sauce in a covered skillet over medium heat, adding a splash of extra broth if needed to keep things saucy. If you’re in a hurry, a minute or two in the microwave works well too—just spoon the sauce over to keep everything moist.
FAQs
Can I use boneless, skinless chicken thighs?
Absolutely! Just reduce the pressure cook time to 8 minutes to prevent drying out, since boneless thighs cook quicker while staying just as juicy. You might miss out on some crispy skin, but the flavor still shines.
What if I don’t have a trivet for my Instant Pot?
No worries! You can still stack the seared chicken directly in the sauce at the bottom of the pot. The skin may not stay as crisp, but you’ll get even more flavor soaked into the meat.
Can I double this Instant Pot Chicken Thighs recipe?
Yes! Just be careful not to overcrowd the pot—work in batches if necessary when searing, but the pressure cook time remains the same as long as everything fits below the max fill line.
Is this recipe gluten-free?
It can be! Just be sure to use a gluten-free soy sauce (like tamari), and the rest of the ingredients are naturally gluten-free. Enjoy your Instant Pot Chicken Thighs without worry.
Can I use chicken breasts instead of thighs?
You can substitute chicken breasts for a leaner option, but keep in mind they may cook faster and can be more prone to drying out. Keep an eye on the cook time, and use a natural release for the juiciest results.
Final Thoughts
I truly hope you give these Instant Pot Chicken Thighs a spot in your recipe rotation—they’re cozy, satisfying, and full of flavor with minimal fuss. Once you taste just how delicious and easy this recipe is, I think you’ll be hooked! Don’t forget to experiment with sides and garnishes to truly make this dish your own.
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Instant Pot Chicken Thighs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Thighs recipe is a quick and flavorful way to prepare juicy chicken thighs with a savory sauce. Perfect for a simple weeknight dinner.
Ingredients
Chicken Thighs:
- 2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
Other Ingredients:
- 1 cup chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- Chopped fresh parsley (for garnish)
Instructions
- Season Chicken: Pat the chicken thighs dry and season with salt, pepper, garlic powder, smoked paprika, and thyme.
- Sear Chicken: Sear the seasoned thighs in the Instant Pot until golden and crispy.
- Prepare Sauce: Sauté garlic, add broth and soy sauce, then place chicken on trivet and cook under pressure.
- Thicken Sauce: Optionally thicken the sauce with cornstarch slurry.
- Finish and Serve: Spoon sauce over chicken, garnish with parsley, and serve hot.
Notes
- Serve with mashed potatoes, rice, or roasted vegetables.
- For boneless thighs, reduce cook time to 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1-2 chicken thighs with sauce
- Calories: 380
- Sugar: 0g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 160mg
