Instant Pot Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Thighs
Description
This recipe offers a method to cook chicken thighs in the Instant Pot, either bone-in or boneless, and accommodating both fresh and frozen states. The skin is seared in oil to develop a browned, crispy exterior when using fresh thighs. Then the thighs are pressure cooked atop a trivet in a choice of liquid such as water, chicken broth, apple, or pineapple juice, adding moisture and subtle flavor.
Cooking times vary depending on bone presence and whether the meat is frozen. After cooking, a natural pressure release ensures the meat remains tender and juicy. Simple seasoning with salt and pepper highlights the chicken itself. Internal temperature checks around 165 degrees Fahrenheit help confirm doneness.
For frozen skin-on thighs, searing skin before cooking is skipped as it is not practical; removing the skin post-cooking is suggested. Skinless thighs also use the same timing. This recipe focuses on straightforward preparation and consistent results using the pressure cooker.
Ingredients
- 2-3 lbs chicken thighs skin on, fresh or frozen
- 2 Tablespoons neutral cooking oil canola or vegetable, generic cooking oil
- 1 cup liquid (water, chicken broth, apple, or pineapple juice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.
- Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.
- Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”.
- For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
- For Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs.
- Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
- If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Allow the chicken to rest 5 minutes before serving.
- Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months.
Notes
- When using frozen skin-on thighs, searing is skipped; skin should be removed after cooking.
- Skinless chicken thighs use the same pressure cooking times as skin-on.
- Check that chicken reaches 165°F internal temperature to ensure safety and doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 172mg | 57% |
| Sodium | 629mg | 26% |
| Potassium | 445mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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