How to Cook Instant Pot Chicken Thighs {Using Fresh or Frozen Chicken}
User Reviews
5
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Prep Time
5 mins
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Cook Time
18 mins
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Total Time
23 mins
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Servings
6
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Calories
311 kcal
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Course
Main Course
How to Cook Instant Pot Chicken Thighs {Using Fresh or Frozen Chicken}
Description
How to Cook Instant Pot Chicken Thighs starts by creating a flavorful paste combining paprika, ground coriander, herbes de Provence, optional ground allspice, minced ginger and garlic, salt, pepper, olive oil, and some chicken stock. The skin-on chicken thighs are coated in this spice paste, then browned on both sides using the Instant Pot's sauté function. Browning forms a caramelized exterior that enhances flavor.
After removing the browned thighs, the pot is deglazed with remaining chicken stock to lift any browned bits. The chicken thighs are placed on a trivet above the liquid for steaming during pressure cooking. The Instant Pot is sealed and set to high pressure cooking for 12 minutes for fresh chicken thighs, or extended to 20-25 minutes for frozen thighs, followed by a natural pressure release for about 10-15 minutes to retain moisture.
The result is tender, juicy chicken thighs with spiced, slightly crispy skin from the initial browning. The method is designed to ensure even cooking whether starting fresh or frozen, with careful timing and release to avoid toughness or dryness.
The notes emphasize that pressure building and releasing time add to total cooking, highlights the need to check internal temperature for safety (74°C/165°F), and provide Weight Watchers points for skin on vs skinless options. Suggested side dishes made in the Instant Pot such as rice or potatoes complement this versatile main protein.
Ingredients
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp herbes de provence
- 1/4 tsp ground allspice optional
- 1/2 tsp ginger minced
- 1/2 tsp garlic minced
- salt
- black pepper ground
- 180 ml chicken stock divided
- 3 tbsp olive oil divided
- 6 chicken thighs skin on
Instructions
- In a small bowl mix together the paprika, coriander, herbs, allspice if using, garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock into a paste.
- Put the chicken thighs in a bowl and coat the thighs in the paste.
- Select the sauté setting of the Instant Pot, add in remaining oil and when hot brown the chicken thighs on both sides (about 3 mins on either side).
- Remove the chicken thigs from the Instant Pot, and set aside on a plate.
- Add the remaining chicken stock into the Instant Pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
- Place the trivet inside before adding the chicken thighs on top of the trivet.
- Cover your Instant Pot and set the valve to the SEALING position.
- Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins.
- Cook till done then let the steam release naturally about 10-15 mins before opening.
- Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 74C (165 F)). You can recook for a further 5 mins if not.
Notes
- Cook time does not include pressure build-up or natural release delays; plan accordingly.
- For frozen chicken thighs, increase pressure cooking time to 20-25 minutes depending on size; test doneness carefully.
- A natural pressure release is recommended for best moisture retention; quick release requires longer cooking time.
- Ensure internal temperature reaches at least 74°C (165°F) before serving.
- Substitute calorie-controlled cooking spray instead of some olive oil to reduce calories and adjust Weight Watchers points.
- The Instant Pot method pairs well with sides like brown rice, potato soup, or scalloped potatoes prepared simultaneously or separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 87mg | 4% |
| Potassium | 231mg | 5% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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