Instant Pot Chicken Thighs

If you're looking for a classic dinner recipe with a faster, modern twist, try this Instant Pot Chicken Thighs recipe.

When it comes to family dinners, it's hard to beat a classic chicken dinner. Chicken thighs are a great cut to use for weeknight meals. They tend to be less expensive than other cuts, and they're so versatile.

Thanks to electric pressure cookers like the Instant Pot and Ninja Foodi multicookers, now it's easier than ever to get a delicious dinner on the table even faster!

Want more easy chicken recipes? Try one of these Ninja Foodi Chicken Recipes.

🌟 Why you'll love this recipe

• You can make the chicken thighs from fresh or frozen. I've included pressure cooking times for both!
• The recipe calls for basic pantry ingredients - chicken thighs, stock, oil, plus spices - so you probably already have what you need on hand to make this dish.
• The recipe takes about 40 minutes to make, but most of that is hands-off pressure cooking time, so it's easy to make on a busy weeknight.
• While I much prefer the flavor and juiciness you get from cooking bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs as well.
• The recipe also includes a yummy gravy to pour over the chicken before serving!

🛒 Ingredient notes

Chicken - The best cut for this recipe is bone-in, skin-on chicken. You can, however, use boneless, skinless chicken thighs. Or, bone-in, skinless chicken thighs. Cooking times will vary; see the various cooking times in the recipe card at the bottom of the post.

Chicken stock - You can use homemade chicken stock or storebought. Don't forget to save the bones from this Instant Pot Chicken Thighs recipe to make more chicken stock!

✅ Step-by-step instructions

1. In a large bowl or extra large ziplock bag, combine the chicken with the salt and pepper, oregano, basil, and paprika.

2. Turn the Instant Pot to SAUTE, then add the olive oil. Once the oil is heated up (should only take a minute), add the garlic and sauté for one minute, just long enough to slightly soften the garlic.

3. Add the seasoned chicken to the pot and sauté, browning the chicken just slightly on all sides. You may need to work in batches so as not to overcrowd the pot.

4. Remove the chicken from the pot and transfer to a plate. With the Instant Pot still in SAUTE mode, pour in the chicken broth and use a wooden spoon to scrape up any brown bits at the bottom of the pot until there are no more brown bits sticking to the pot. Press CANCEL.

5. Place a trivet or rack into the pot. Now you can either stack the chicken so they all fit into the pot (they may need to be almost on their sides to fit). Or, you can place 3 to 4 chicken pieces on the rack. Then place another rack on top of those pieces and place the remaining 3 to 4 pieces of chicken on top of that second rack.

6. Secure the lid, making sure the knob is set to SEALING. Press PRESSURE COOK (or MANUAL, depending on your Instant Pot), select HI, and set the time for 10 minutes. The Instant Pot will take about 6 to 8 minutes to come to pressure, then it will start counting down the 10 minutes.

7. While the chicken is cooking, make the cornstarch slurry. In a medium bowl, whisk together the cornstarch plus 2 Tablespoons of water, until well combined. Set aside.

8. When the 10 minutes are up, the Instant Pot will beep and begin counting up. Allow for NATURAL RELEASE for 5 minutes. This means: don't touch it, just let it go for 5 minutes. After 5 minutes of NATURAL RELEASE, very carefully use tongs or long oven mitts or a wooden spoon to carefully flip the pressure knob over to VENTING and allow for QUICK RELEASE.

Once the pressure has been released, the pressure release valve will go down, and you can carefully open the lid and hit CANCEL to stop the pressure cooking.

Chicken is considered fully cooked when a meat thermometer inserted into the meaty part of the chicken reads 165°F. When done, transfer the chicken to a plate.

9. Select SAUTE, then pour the cornstarch slurry into the pot. Whisk the slurry with the remaining chicken juices, and allow the liquid to come to a boil. Whisk and boil until the sauce has thickened, which should take anywhere from 2 to 5 minutes. Hit CANCEL to end the SAUTE mode.

10. Serve the gravy with the chicken.

❓ Recipe FAQs

🥘 Kitchen tools and equipment

For this recipe, you will need a large electric pressure cooker. I have both the 8-quart Instant Pot Duo and the 8-quart Ninja Foodi Deluxe XL Pressure Cooker multicooker. You can make this in a standard 6-quart electric pressure cooker, but you may need to cook the chicken in two batches. Do NOT attempt to cook this recipe in a small 3-quart electric pressure cooker.

🍽 Serving ideas

These easy Instant Pot Chicken Thighs are delicious served over or with Instant Pot Garlic Rice, Instant Pot Garlic Mashed Potatoes, or Paprika Noodles.

For vegetable side dishes, try adding a side of Air Fryer Broccoli, Rosemary Garlic Roasted Carrots, or Creamy Confetti Corn Salad.

🍷 Best wine pairings

Like most classic chicken dinners, this dish pairs deliciously well with an unoaked or lightly oaked Chardonnay or an Oregon Pinot Noir.

More Instant Pot chicken recipes

If you like this recipe, be sure to check out more of our Ninja Foodi Chicken Recipes! They can be made in any electric pressure cooker, including an Instant Pot.

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Instant Pot Chicken Thighs

5 from 6 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Come to Pressure Time: 10 minutes mins

Total Time: 40 minutes mins

Recipe by Marlynn Schotland

This classic chicken dinner is fast and easy thanks to the pressure cooker!

Servings: 6 servings

Calories: 338kcal

PRINT PIN RATE 🤍 SAVESaved!

Equipment

• ▢
  1 Instant Pot, Ninja Foodi, or other electric pressure cooker

Ingredients

• ▢ 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 pieces)
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon ground paprika
• ▢ 2 Tablespoons olive oil
• ▢ 3 garlic cloves, minced
• ▢ 1 cup chicken stock or broth
• ▢ 2 Tablespoons cornstarch
• ▢ 2 Tablespoons water

Instructions

• In a large bowl or extra large ziplock bag, season the chicken evenly on all sides with the salt, pepper, oregano, basil, and paprika.
• Turn the Instant Pot to SAUTE, then add the olive oil. Once the oil is heated up (should only take a minute), add the garlic and sauté for one minute, just long enough to slightly soften the garlic.
• Add the seasoned chicken to the pot and sauté, browning the chicken just slightly on all sides. You may need to work in batches so as not to overcrowd the pot.
• Remove the chicken from the pot and transfer to a plate. With the Instant Pot still in SAUTE mode, pour in the chicken broth and use a wooden spoon to scrape up any brown bits at the bottom of the pot until there are no more brown bits sticking to the pot.
• Press CANCEL. Place a trivet or rack into the pot. Now you can either stack the chicken in one layer so they all fit into the pot (they may need to be almost on their sides to fit). Or, you can place 3 to 4 chicken pieces laying down skin side up on the rack. Then place another rack on top of those pieces and place the remaining 3 to 4 pieces of chicken on top of that second rack.
• Secure the lid, making sure the knob is set to SEALING. Press PRESSURE COOK (or MANUAL, depending on your Instant Pot), select HI, and set the time for 10 minutes. The Instant Pot will take about 6 to 8 minutes to come to pressure, then it will start counting down the 10 minutes.
• While the chicken is cooking, make the cornstarch slurry. In a medium bowl, whisk together the cornstarch plus 2 Tablespoons of water, until well combined. Set aside.
• When the 10 minutes are up, the Instant Pot will beep and begin counting up. Allow for NATURAL RELEASE for 5 minutes. Then QUICK RELEASE.
• Once all of the pressure has been released, the pressure release valve will go down. Carefully open the lid and hit CANCEL to stop the pressure cooking. Transfer the chicken to a plate, leaving the chicken juices in the pressure cooker pot.
• Select SAUTE, then pour the cornstarch slurry into the pot. Whisk the slurry with the remaining chicken juices, and allow the liquid to come to a boil. Whisk and boil until the sauce has thickened, which should take anywhere from 2 to 5 minutes. Hit CANCEL to end the SAUTE mode.
• Pour the gravy over the chicken just before serving.

Video

Notes

Chicken: The measurements and timing in this recipe are for 6-8 bone-in, skin-on chicken thighs. If you are using anything else, you will need to adjust the cooking time accordingly.
Bone-in, skin-on (or skinless) chicken thighs: 10 min HI, 5 min natural release
Boneless, skinless chicken thighs: 8 min HI, 5 min natural release
Frozen chicken thighs: add 4 to 5 minutes of pressure cooking time to the above

Arranging chicken in the pot: I find it's best to place a trivet or rack on the bottom, place 3 to 4 chicken pieces laying flat on that rack, then place another rack on top of those pieces of chicken, and place the remaining 3 to 4 pieces of chicken on top of the top rack. This way, all sides of each piece of chicken will be exposed to the pressure cooking and cook evenly. 

Doneness: Chicken is considered fully cooked when a meat thermometer inserted into the meaty part of the chicken reads 165°F. When done, transfer the chicken to a plate.

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Nutrition

Calories: 338kcal | Carbohydrates: 4g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 488mg | Potassium: 288mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 272IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg

Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.