30-Minute Instant Pot Chicken Thighs Recipe

Name: Instant Pot Chicken Thighs Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 27 min
Ingredients: 2 tablespoons vegetable oil; 5 chicken thighs (, bone in and skin on); 2 tablespoons Rotisserie Chicken Seasoning (, Recipe); 1 cup water

Instant Pot Chicken Thighs turn out juicy, tender, and full of flavor in about 30 minutes. Save this easy dinner recipe and try it tonight!

Using the pressure cooker to make your favorite dishes can simplify your dinner recipes with a quick and fool-proof cooking process. For more Instant Pot Recipes, try Instant Pot Pork Chops and Instant Pot Meatloaf.

Sabrina’s Instant Pot Chicken Thighs Recipe

I love this simple weeknight meal because I can throw it together at a moment’s notice using either fresh or frozen chicken thighs, and the Instant Pot cooks them in just minutes while a few extra steps give me crispy skin on the outside and juicy, tender meat inside. These Instant Pot Chicken Thighs make an easy entrée I can serve as is or mix into other recipes, and when I’m using them as the main course, I like pairing them with simple sides like Creamy Mashed Potatoes, Green Beans, or white rice.

Recipe Card

Save

Ingredients

Chicken:

▢ 2 tablespoons vegetable oil
▢ 5 chicken thighs , bone in and skin on
▢ 2 tablespoons Rotisserie Chicken Seasoning , Recipe
▢ 1 cup water

Instructions

Instant Pot Chicken:

Add oil to the instant pot on sauté setting and sear the chicken skin side down for 5 minutes.
Flip and sear for 5 minutes on the second side and remove from the instant pot.
Season chicken thighs with rotisserie chicken seasoning.
Add water and the steam rack to your instant pot insert with the handles facing up.
Place chicken onto the rack in a single layer.
Close, lock lid, and seal the vent.
Cook on high for 12 minutes, then natural release the pressure for 5 minutes.

Nutrition

Sabrina Tips

When I’m checking doneness, I use an instant-read meat thermometer to make sure the chicken thighs have reached 165°F, which means they’re safe to eat. If they’re not there yet, I just keep cooking them for another 2–3 minutes and check again until they hit the right temperature.

Sabrina’s Instant Pot Chicken Thighs Recipe
Recipe Card
Can this be made ahead of time?
How to Store
Frequent Questions
Related Recipes

Back to Table of Contents

Can this be made ahead of time?

Yes, you can absolutely meal prep Instant Pot Chicken Thighs a day ahead. I cook and season the chicken, store it in an airtight container in the fridge, and reheat it by placing the thighs on the trivet in the Instant Pot, sealing the lid and vent, and heating on high pressure for 5 minutes before doing a quick release. You can also reheat them in the oven by preheating to 400°F, setting a wire rack over a rimmed baking sheet, arranging the chicken in a single layer, and warming it for 10–15 minutes until heated through.

How to Store

Serve: After the pressure cook time, don’t leave the chicken thighs sitting out at room temperature for more than 2 hours.
Store: If you have leftovers, be sure to let the chicken completely cool before you put them in a ziplock bag or another airtight container. The Instant Pot Chicken Thighs will stay good in the fridge for 3-4 days.
Freeze: You can also freeze the chicken in an airtight container for up to 4 months. Put the frozen chicken in the fridge to defrost overnight before reheating the recipe.

Frequent Questions

Do I need to sauté the chicken thighs before cooking them in the instant pot?

While sautéing the chicken thighs isn’t necessary to cook the chicken all the way through, it results in a better flavor and texture for your recipe. Searing the chicken in oil helps brown up the skin for a delicious and crisp outer layer. It also locks in moisture so that the inside of the chicken thighs stays juicy throughout the cooking time.

Do I need to use the steam rack in my instant pot?

The steam rack or trivet is an important accessory in the Instant Pot because it holds the meat, or whatever you’re cooking, above the water. The instant pot cooks the chicken quickly by the liquid at the base creating steam. That steam is trapped by the instant pot, creating high pressure, high heat to cook the recipe quickly. But you don’t want the chicken sitting in the water, which is why the steam rack is important.

Can I cook frozen thighs in the instant pot?

Yes. However, if you’re cooking the chicken thighs directly from frozen, you won’t want to sear them before cooking. Instead, you can broil them after the cooking time to crisp up the skin. To cook chicken thighs from frozen, place them in a single layer in the instant pot trivet. Then pressure cook the frozen chicken thighs on high for 15 minutes, and let the pressure naturally release for 5 minutes. Preheat your broiler while the chicken is cooking. Then use tongs to transfer the Instant Pot Chicken Thighs to a baking sheet. Broil for 5-10 minutes or until the skin is crispy and the chicken thighs are golden brown.

Can you make this recipe with chicken breasts?

Yes. You can make this recipe with bone-in, skin-on chicken breasts instead of chicken thighs. To start, sear the chicken breasts in oil with the instant pot at its sauté setting. Then seal the pressure cook and cook on high for 8-10 minutes before a quick release. The chicken breasts take a shorter cooking time because the white meat cooks more quickly than dark meat.