Instant Pot Chicken Thighs are a weeknight hero that everyone should know how to make. Tender, juicy chicken thighs cooked to perfection in a fraction of the time it would take in the oven or slow cooker make this dish stand out. You can expect a delicious, succulent meal that is both comforting and satisfying, and best of all, it’s made effortlessly thanks to the magic of the Instant Pot.

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When I first discovered this method, I knew I had stumbled upon something special. The rich flavors from the garlic, butter, and herbs create a mouthwatering sauce that pairs beautifully with the chicken. It’s incredible how quickly dinner can be ready. Whether you’re cooking for your family or hosting friends, these Instant Pot Chicken Thighs are bound to impress and keep everyone coming back for seconds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Thighs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Thighs

Why You’ll Love This Recipe

Simple & Quick: From start to finish, this recipe takes just about 30 minutes to prepare and cook, making it perfect for busy nights.
Irresistible Flavor: The combination of garlic, fresh herbs, and a buttery sauce will make your taste buds sing with joy.
Eye-Catching Appeal: Crispy skin adds an appetizing visual element that’s hard to resist, perfect for presentation at the dinner table.
Flexible Serving: Enjoy these thighs alongside rice, in a salad, or with your favorite sides for a complete meal.
Diet-Friendly Options: Easy to make gluten-free or dairy-free, accommodating various dietary preferences.

Ingredients You’ll Need

2 lb bone-in skin-on chicken thighs: These provide richer flavor and juiciness. If you prefer, you can substitute with boneless chicken thighs for a leaner option.
1 tsp sea salt: Essential for enhancing the natural flavors of the chicken.
1/4 tsp black pepper: A dash adds a hint of warmth.
1/2 tsp paprika: It gives a lovely smoky depth to the dish.
1 tbsp olive oil: Used for searing the chicken, adding flavor and moisture.
1 cup chicken broth (reduced sodium): This keeps the dish flavorful while controlling the salt content.
3 tbsp unsalted butter (melted): Adds a luxurious richness that perfectly complements the garlic and herbs.
1 tbsp lemon juice: This brightens the overall flavor and balances the richness.
4 cloves garlic (minced): The heart of the flavor base, ensuring every bite is packed with goodness.
1 tbsp fresh thyme leaves: This herb contributes a delicate, earthy taste; feel free to use dried thyme if fresh isn’t available.
1 tbsp fresh rosemary (chopped): Adds an aromatic punch; dried rosemary can also work here.
1 tbsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum): This thickens the sauce to create a luscious finish; choose what you have on hand.

How to Make Instant Pot Chicken Thighs

Prepare the Chicken: Pat the chicken dry with a paper towel. This helps achieve a crispy skin. Season both sides with 1 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp paprika, ensuring even coverage.
Sear the Chicken: Heat 1 tbsp olive oil in the Instant Pot on the sauté setting until it’s shimmering. Add the chicken thighs skin side down in a single layer, and sear them for 3-4 minutes per side until they are golden brown. Depending on your pot’s size, you might need to cook in batches.
Make the Broth Mixture: Once the chicken is browned, remove it from the pot and set it aside. Turn off the heat. Pour in 1 cup chicken broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.
Arrange the Chicken: Place the trivet inside the Instant Pot. Arrange the chicken thighs on top of the trivet skin side up.
Prepare the Sauce: In a separate bowl, whisk together 3 tbsp melted unsalted butter, 1 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary. Pour this mixture evenly over the chicken thighs.
Pressure Cook: Cover with the lid and set the valve to sealing. Pressure cook on high for 10 minutes if using bone-in thighs or 8 minutes for boneless. Remember, it will take 7-8 minutes for the Instant Pot to come to pressure before it starts cooking.
Release Pressure: Once the cooking time is up, allow for a natural release for 5 minutes, then switch to a manual release to release the remaining pressure.
Crisp the Skin: Preheat the oven to a broil setting. Carefully transfer the chicken thighs to a baking sheet, skin side up. Broil for 2-3 minutes until the skin is crispy and golden.
Thicken the Sauce: Remove the trivet from the pot. Scoop out a couple of tablespoons of the liquid and mix it with 1 tbsp arrowroot powder (or your thickening agent of choice) in a small bowl until combined. Return the mixture to the Instant Pot and select the sauté setting. Let it simmer for about 5 minutes until the sauce thickens.
Serve: Drizzle the thickened sauce over the chicken thighs for a delightful finish.

Storing & Reheating

To store leftovers, let the chicken cool completely at room temperature and transfer it to an airtight container, where it can last in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy again, simply thaw and reheat in the microwave or oven at 350°F (175°C) for about 15-20 minutes. The texture may change slightly, but refreshing it with a drizzle of lemon juice can help restore some brightness.

Chef’s Helpful Tips

Don’t skip drying the chicken! This step helps get that perfect crispy skin.
For extra flavor, consider marinating the chicken thighs in the spice mix and olive oil for a couple of hours or overnight.
Cooking times may vary based on your Instant Pot model, so it’s always good to check the internal temperature of the chicken. It should reach at least 165°F (74°C).
If you prefer a thicker sauce, add a bit more arrowroot powder mixture until you reach your desired consistency.
Experiment with other herbs like oregano or basil for different flavor profiles.

Tucking into a plate of Instant Pot Chicken Thighs is an experience worth savoring. The rich flavors and sumptuous texture will light up any dinner table. Whether you’re fueling a busy weeknight or treating friends to a meal, this recipe is sure to impress. Don’t hesitate to tweak the ingredients or serving methods to match your preferences and enjoy this family-friendly meal anytime. Happy cooking!

Recipe FAQs

Can I use skinless chicken thighs for this recipe?

Absolutely! While bone-in, skin-on chicken thighs provide more flavor and moisture, using skinless thighs will work well. Just be mindful that the cooking time may reduce slightly.

How do I ensure the chicken stays juicy?

Searing the chicken before pressure cooking locks in flavors and moisture. Additionally, following the natural release process helps retain the juiciness in the meat.

Can I make this gluten-free?

Yes! Simply ensure you’re using gluten-free chicken broth and opt for arrowroot powder or cornstarch as thickeners instead of any wheat-based options.

What side dishes pair well with Instant Pot chicken thighs?

These chicken thighs are incredibly versatile! They pair wonderfully with rice, mashed potatoes, sautéed vegetables, or a fresh salad. For a complete meal, consider serving them with roasted veggies or creamy polenta.

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