These Instant Pot chicken thighs are a go-to for a quick and satisfying dinner. A simple blend of spices creates a flavorful crust on the outside, while pressure cooking keeps the meat moist and tender on the inside.
From start to finish, this dish comes together in about 30 minutes. Searing the chicken first builds a foundation of flavor, and the pressure cooker does the rest of the work, making it a great hands-off main course for any night of the week.
Why You’ll Love Instant Pot Bone-In Chicken Thighs
- Searing Before Cooking: Browning the chicken skin in the pot first creates a flavorful crust and renders some of the fat.
- Cooking on a Trivet: Elevating the chicken keeps it from boiling in the liquid, resulting in a better texture while it steams.
- Natural Pressure Release: A short natural release lets the meat rest and reabsorb its juices, keeping the chicken tender.
Instant Pot Bone-In Chicken Thighs Ingredients
- Chicken Thighs: Bone-in, skin-on thighs provide the most flavor and moisture. You can use boneless, but reduce the pressure cook time to 4-5 minutes.
- Smoked Paprika: This gives a deep, smoky flavor. Sweet or hot paprika can be used instead for a different profile.
- Chicken Broth: Use low-sodium broth to better control the saltiness of the final dish. Water or vegetable broth also work in a pinch.
- Dried Herbs: The recipe uses coriander and sage, but feel free to substitute with dried thyme, rosemary, or an Italian seasoning blend.
- Garlic Powder: Granulated garlic works just as well. Avoid using garlic salt, as it will make the dish too salty when combined with the regular salt.
Exact quantities are in the recipe card below.
How to Make Instant Pot Bone-In Chicken Thighs
Step 1: Season the Chicken
First, pat the chicken thighs very dry, which helps the skin brown nicely. In a small bowl, combine the paprika, garlic powder, coriander, sage, salt, and pepper. Rub this spice mixture all over the chicken, making sure to cover all surfaces.
Step 2: Sear for Flavor
Set your Instant Pot to Sauté and add the oil. Once it’s hot, place the chicken thighs skin-side down and let them sear without moving for a few minutes until golden. Flip and briefly sear the other side. Work in batches to avoid crowding the pot, then set the chicken aside.
Step 3: Pressure Cook the Chicken
Pour the chicken broth into the pot and scrape the bottom to release any flavorful browned bits. Place the trivet in the pot and arrange the seared chicken on top. Lock the lid and pressure cook on high for 6 minutes.
Step 4: Finish and Serve
After the cooking time ends, let the pressure release naturally for 5 minutes before venting the rest. Check that the chicken has reached a safe internal temperature of 165°F. For an extra crisp finish, you can broil the thighs for a few minutes before serving with the pan juices.
Storage Tips for Instant Pot Bone-In Chicken Thighs
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.
Expert Tips for Instant Pot Bone-In Chicken Thighs
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Check the thickest part of the thigh, avoiding the bone.
- For the best crispy skin, place the cooked chicken thighs on a baking sheet and broil on high for 2-4 minutes, watching closely to prevent burning.
- Do not overcrowd the pot when searing. Browning the chicken in two batches ensures the skin gets golden and crisp.
- The liquid left in the pot is a flavorful broth. You can thicken it with a cornstarch slurry to make a gravy or serve it as is.
What to Serve with Instant Pot Bone-In Chicken Thighs?
Serve these chicken thighs with mashed potatoes, white rice, or roasted vegetables. The pan juices from the pot make a light sauce to spoon over everything.
Instant Pot Bone-In Chicken Thighs Recipe FAQs
Can I use frozen chicken thighs?
It’s best to thaw chicken thighs completely before starting. Searing frozen chicken is difficult to do correctly, and the cooking time will be inconsistent.
What if I don’t have a trivet?
You can loosely crumple a large piece of foil into a ring or a few balls to place on the bottom of the pot. This will elevate the chicken out of the liquid.
Can I cook more chicken at once?
Yes, you can cook up to 3-4 pounds of chicken thighs. The pressure cooking time remains the same, but you will need to sear the chicken in more batches.
Instant Pot Bone-In Chicken Thighs
Ingredients
- 2 lbs bone-in skin-on chicken thighs (4-6 thighs), about 900g
- 2 tbsp olive oil 30 ml
- 1 cup chicken broth 240 ml
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried coriander
- 1 tsp dried sage
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Pat the chicken thighs completely dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, dried coriander, dried sage, salt, and pepper.
- Sprinkle the spice mixture evenly over all sides of the chicken thighs, rubbing it into the skin.
- Set a 6-quart or larger Instant Pot to the Sauté function on high. Once hot, add the olive oil. Place half of the chicken thighs in the pot, skin-side down. Sear for 3-4 minutes without moving, until the skin is golden brown.
- Flip the chicken and sear for another 2 minutes. Transfer the seared chicken to a plate. Repeat with the remaining chicken thighs.
- Press Cancel. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Place the trivet inside the Instant Pot. Arrange all the seared chicken thighs on top of the trivet in a single layer if possible.
- Secure the lid and set the steam release valve to the Sealing position. Select the Pressure Cook (or Manual) function and set the timer for 6 minutes at high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. Then, carefully turn the steam release valve to the Venting position to release any remaining steam.
- Using tongs, carefully remove the chicken. Confirm the internal temperature has reached 165°F (74°C) with a meat thermometer. For crispier skin, transfer the chicken to a baking sheet and broil for 2-3 minutes before serving.
