These Instant Pot chicken thighs are coated with herbs and spices, then seared and pressure cooked to tender perfection. A comfort food classic that takes just minutes to make and always gets rave reviews.
When I want dinner in a hurry, I turn to baked chicken tenders, chicken gnocchi soup or these ultra flavorful Instant Pot chicken thighs served with the most delicious gravy.
In my opinion, chicken thighs are an underrated cut of meat. They’re inexpensive, flavorful and are less likely to dry out than chicken breast. These Instant Pot chicken thighs have the perfect blend of seasonings and produce great results every time.
How do you make Instant Pot chicken thighs?
Start by coating bone-in, skin-on chicken thighs with a blend of herbs and spices. Heat olive oil in the pressure cooker on saute mode, then add the chicken in a single layer. Cook the thighs on both sides until they’re golden brown. Add chicken broth to the pot, then set the valve to seal. Cook the chicken until it’s tender and done, then let the pressure release naturally. Remove the chicken from the pot and cover to keep warm. Switch the pot back to saute mode and bring the liquid in the bottom of the pot to a simmer. Stir corn starch into the pot liquid to create a gravy. Add a little butter for richness, then pour the gravy over the chicken. Sprinkle with parsley, then serve immediately.
Tips for the perfect chicken
- Look for chicken thighs that are similar in size and shape so that they cook at the same rate.
- This recipe can also be adapted for the crock pot. Coat the chicken in the herbs and spices, then sear and add to a slow cooker along with the broth. Cook on low for 4-6 hours. Thicken the liquid on the stove top to make the gravy.
- If you want your chicken to have crispy skin, place the thighs under the broiler for 2-3 minutes before serving.
- Instant Pot chicken thighs stay fresh in the refrigerator for up to 3 days. Eat the leftovers as-is, or shred the meat and add it to salad, pasta or a casserole.
Can you stack chicken thighs in an Instant Pot?
You can definitely stack chicken thighs in layers in an Instant Pot. Just be sure not to overfill the pot so that there is still room for air to circulate.
What setting do you cook chicken on in an Instant Pot?
I cook my chicken thighs on the manual high pressure setting. Bone-in skin-on thighs will take about 10 minutes to cook plus the natural pressure release time, and boneless thighs will cook in 7 minutes.
These chicken thighs are great as-is, but you can change up the ingredients to customize the flavors your tastes.
- Protein: While the recipe calls for bone-in, skin-on chicken thighs, you can also use pork chops, boneless chicken thighs or chicken drumsticks.
- Vegetables: After you brown the chicken, add a cup or two of veggies to saute such as mushrooms, zucchini, asparagus or thinly sliced carrots.
- Sauce: You can add 1/3 cup heavy cream to the gravy for a little extra richness.
- Seasonings: Try taco seasoning or Cajun seasoning instead of the spice blend listed in the recipe.
You simply cannot go wrong with this chicken – it’s perfectly juicy and pairs well with a variety of side dishes.
More chicken recipes you’ll enjoy
Instant Pot Chicken Thighs Video
Instant Pot Chicken Thighs
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon pepper
- 3/4 teaspoon paprika sweet or smoked
- 3/4 teaspoon Italian seasoning
- 3/4 teaspoon garlic powder
- 6 chicken thighs bone-in, skin-on
- 1 1/2 tablespoons olive oil
- 1 cup chicken broth
- 1 1/2 tablespoons corn starch
- 1 tablespoon butter
- 2 tablespoons fresh parsley chopped
- Place the salt, pepper, paprika, Italian seasoning and garlic powder in a small bowl. Stir to combine.
- Rub the seasoning all over both sides of the chicken.
- Turn the Instant Pot to saute mode. Add the olive oil to the pot.
- Place the chicken in the bottom of the pot in a single layer. You may need to do this step in batches.
- Cook the chicken for 4 minutes per side or until golden brown. Arrange all the thighs skin side up in the pot.
- Pour the chicken broth into the pot.
- Seal the pot and set it to manual high pressure for 10 minutes.
- After the cook time has elapsed, let the pressure release naturally.
- Remove the thighs from the pot and cover to keep warm.
- Turn the pot back to saute mode and bring the liquid in the pot to a simmer.
- Whisk the corn starch with 2 tablespoons of cold water.
- Stir the corn starch mixture into the liquid in the pot. Cook for 1-2 minutes or until gravy has just thickened. Add the butter and stir until melted.
- Spoon the gravy over the chicken. Sprinkle with parsley and serve.