Instant Pot Chicken Thighs Recipe
These Instant Pot Chicken Thighs are juicy, tender, and bursting with savory flavor. Perfect for busy nights, they deliver fall-off-the-bone goodness in under 40 minutes.
Whether you prefer bone-in or boneless, fresh or frozen, these Instant Pot Chicken Thighs promise consistent, mouthwatering results every time. Serve them with a quick homemade gravy for extra richness.
What You Need for Instant Pot Chicken Thighs
- Chicken thighs (2 pounds, bone-in, skin-on) – The star of this dish, giving you maximum flavor and succulence.
- Paprika (½ teaspoon) – Lends a gentle smokiness and vibrant color to the thighs.
- Dried oregano (½ teaspoon) – Adds earthy, aromatic depth that pairs perfectly with poultry.
- Garlic powder (½ teaspoon) – Infuses the chicken with warm, savory notes.
- Salt (1 teaspoon) – Essential for enhancing all the other flavors.
- Ground black pepper (¼ teaspoon) – Gives a subtle kick and balances the seasoning.
- Butter (1 tablespoon) – Adds richness and helps brown the skin beautifully.
- Olive oil (1 tablespoon) – Ensures a golden sear without sticking.
- Chicken stock or broth (1 cup) – Keeps the chicken moist and forms the base for a simple, delicious gravy.
How to Make These Instant Pot Chicken Thighs
Season your chicken thighs with paprika, oregano, garlic powder, salt, and pepper for a balanced, aromatic crust.
Using the Instant Pot’s sauté function, heat olive oil and melt butter until foamy. Brown the thighs skin-side down for a crispy, golden exterior, then flip to sear the other side.
Once all pieces are browned, deglaze the pot with chicken stock to release all that tasty browned goodness stuck at the bottom. Place a trivet inside, arrange the chicken thighs on top (a little overlap is fine), then seal and pressure cook for about 10 minutes.
Allow a natural release for extra tenderness or quick-release for a faster dinner. For an optional gravy, whisk cornstarch with water and add it to the cooking liquid on sauté mode until thickened. Pour it generously over the chicken and finish with fresh parsley.
Handy Tips & Tasty Variations for Instant Pot Chicken Thighs
Try swapping paprika for smoked paprika if you want a deeper smoky taste. Fresh herbs like rosemary or thyme can replace oregano for a fragrant twist. For crispier skin, pop the cooked thighs under a broiler for a few minutes.
Bone-in thighs give the richest flavor, but boneless work wonderfully if you’re short on time. If using frozen thighs, be sure they’re separated so they cook evenly. For an extra flavor boost, add a splash of white wine or a squeeze of lemon juice to the broth.
Storing & Reheating Instant Pot Chicken Thighs
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. For freezing, let them cool completely, then wrap tightly and freeze for up to 3 months. Reheat gently in the microwave or oven, adding a splash of broth to keep them moist and delicious.
Instant Pot Chicken Thighs Recipe
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 tablespoon butter
- ½ teaspoon paprika
- 2 pounds chicken thighs bone-in, skin-on (approximately 6–8 pieces)
- ¼ teaspoon ground black pepper
- 1 cup chicken stock or broth
- 1 teaspoon salt
- ½ teaspoon dried oregano
Instructions
- Season the chicken thighs thoroughly with garlic powder, paprika, oregano, salt, and black pepper. Set the Instant Pot to the SAUTE function, add the olive oil, and melt the butter completely. Sear the chicken thighs starting with the skin side down for 2–3 minutes until golden, then turn and brown the other side for an additional 2 minutes. Remove the browned chicken and set aside, working in batches if required. Pour in the chicken stock and deglaze the pot, ensuring any browned bits are lifted from the bottom. Position a trivet inside the pot and arrange the chicken thighs atop it, allowing slight overlap if needed. Fasten the lid securely, set the valve to SEALING, and select PRESSURE COOK or MANUAL for 10 minutes on high pressure. The Instant Pot will take about 6–7 minutes to pressurize. Once the cooking cycle ends, let the steam release naturally for extra tender meat, or use quick release if preferred. Transfer the chicken thighs to a serving dish. To craft a gravy, activate the SAUTE mode, combine 1 tablespoon of cornstarch with 1 tablespoon of water, stir into the cooking liquid, and whisk until the sauce thickens. Adjust seasoning if necessary, then drizzle the sauce over the chicken and garnish with freshly chopped parsley.
