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Juicy Instant Pot Frozen Chicken Thighs
5 from 54 votes

Juicy Instant Pot Frozen Chicken Thighs

This Juicy Instant Pot Frozen Chicken Thighs recipe uses a blend of warm spices seasoned onto frozen bone-in, skin-on thighs that are cooked under high pressure with garlic, onion, lemon juice, and chicken stock. A final broil crisps the skin, balancing tender meat with a flavorful, crisp exterior. The recipe details how to achieve this texture from frozen chicken.

Prep Time
5 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 198 kcal
Course: Main Course, Lunch, Dinner
Cuisine: American

Ingredients

  • 1 teaspoon cumin ground
  • 2 teaspoon paprika powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric powder
  • 2 teaspoon salt
  • 6 chicken thighs skin left on and excess fat trimmed-off, frozen
  • 1 onion or about 1 cup, chopped, medium-sized
  • 1½ cup chicken stock or water
  • 4 cloves garlic use more if you prefer
  • 2 tablespoon lemon juice

Instructions

    Cup of Yum
  1. Mix spices (cumin, paprika, cinnamon, ground ginger, coriander, salt, turmeric) to make a spice blend.
  2. Season frozen bone-in chicken thighs with half the spice blend. Reserve the rest for later (see notes).
  3. In an Instant Pot, heat olive oil and fry garlic until fragrant. Add chicken stock or water, then the seasoned chicken thighs. Top with stock, sliced onion, and lemon juice. Cover the pot.
  4. Set the Instant Pot to HIGH PRESSURE for 15 minutes, ensuring the valve is sealed. After pressure cooking, allow a 10-minute natural pressure release, followed by a quick release, until all the pressure and sizzling is gone.
  5. Once the pressure cooking time is over, allow for a natural pressure release (NPR) of 10 minutes then followed by a quick pressure release (QPR), until all the pressure and sizzling is gone.
  6. For crispy skin, transfer chicken thighs to a baking sheet, pat dry, and season with remaining spice blend (about a tablespoon - see notes). Broil 5-12 inches under the heat for 5-10 minutes, or until the skin is crispy. Ensure safety while broiling. Alternatively, grease your air fryer basket and air fry at 400F (or 200C) until you obtain your desired level of crispiness.
  7. Serve hot with a side dish and garnish with fresh herbs like thyme, rosemary, or chives.

Notes

  • To thicken the cooking stock, mix in a slurry from all-purpose, coconut, almond flour, or arrowroot powder.
  • For crispy skin, broil the chicken after pressure cooking or air fry at 400°F (200°C).
  • You can add vegetables like Brussels sprouts, celery, carrots, or baby potatoes by sautéing with onion and garlic before pressure cooking.
  • Use only a portion of the spice blend for seasoning the chicken before broiling; reserve the rest for other recipes.
  • Ensure chicken reaches an internal temperature of 165°F before serving.
  • Cooking times vary by Instant Pot model: frozen thighs 14-15 minutes, boneless skinless 10 minutes, bone-in skinless 12 minutes, bone-in skin-on 12 minutes.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 4.2g (1%) Fat 2.4g (4%) Saturated Fat 7.4g (37%) Polyunsaturated Fat 0g (0%) Monounsaturated Fat 0g (0%) Trans Fat 0g (0%) Cholesterol 29.4mg (10%) Sodium 843.6mg (35%) Potassium 12.2mg (0%) Fiber 1.1g (4%) Sugar 1.3g (3%) Vitamin A 0IU (0%) Vitamin C 2.52mg (3%) Calcium 70mg (7%) Iron 0.234mg (1%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 4.2g 1%
Fat 2.4g 4%
Saturated Fat 7.4g 37%
Polyunsaturated Fat 0g 0%
Monounsaturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 29.4mg 10%
Sodium 843.6mg 35%
Potassium 12.2mg 0%
Fiber 1.1g 4%
Sugar 1.3g 3%
Vitamin A 0IU 0%
Vitamin C 2.52mg 3%
Calcium 70mg 7%
Iron 0.234mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.