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How To Make Instant Pot Chicken Thighs | Recipe

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In this post, you will learn how to make Instant Pot Chicken Thighs and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Instant Pot Chicken Thighs.

Published by Jennifer. 7 Comments.

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You’re going to love the ease of these Instant Pot Chicken Thighs, a quick and easy dinner!

Instant Pot Chicken Thighs on a plate with rice.

It’s time to let your Instant Pot take over for dinner. This Instant Pot Chicken Thighs recipe is not only simple to make, but it’s cooked and ready in no time at all, too. While you’re ready to use your Instant Pot, go ahead and make this delicious Instant Pot Crack Chicken Pasta as well!

If you love chicken thighs, make sure you try this Crock Pot Chicken Thighs recipe. It has just the right amount of spice and Asian zing to make you want to lick your plate.

Chicken Thighs made in the pressure cooker on a plate.

I always hear so many people say that they never know what to do with their chicken thighs and this recipe always comes to mind! It’s such a simple way to get tender and delicious chicken on the table that everyone in the family will love.

You’re going to love your Instant Pot even more after making up this simple chicken recipe.

Chicken Thighs made in the Instant Pot on a white plate with rice.

INSTANT POT CHICKEN THIGHS

Can we all just agree that the best appliance ever introduced to the world is the Instant Pot? I mean, seriously. I don’t know how much time I’ve wasted before with other cooking methods but the Instant Pot is now giving me some of those moments back.

Not only does it cook up this recipe in a fast and efficient manner but it also does so to perfection every single time. You’ll never have to worry about eating dried-out chicken ever again when you have the Instant Pot on your side!

Chicken Thighs in the Instant Pot.

CAN YOU PUT FROZEN MEAT IN THE INSTANT POT?

You actually can. And while it might take just a little bit more time to cook up and be ready to eat, it’s a lot shorter than thawing out the meat and then having to start the cooking process then.

Join our Instant Pot Facebook group for more recipes, and click here to download our beginner’s Instant Pot Cheatsheet.

WHAT SIDE DISHES GO WITH THIS INSTANT POT CHICKEN THIGHS RECIPE?

Since chicken is such a versatile meal, you can literally cook up any type of side dish that you want. A nice side salad is always an option as is any type of potato, rice, or veggie.

Or, if you want to, just skip the side dish and go straight to dessert! (It’s the perk of being an adult!)

WHAT DO I NEED TO MAKE INSTANT POT CHICKEN THIGHS

Boneless skinless chicken thighs

Dried oregano

Dried thyme

Pepper

White pepper

Olive oil

This recipe is so simple and easy to make!

Instant Pot Chicken Thighs Instructions

  1. Combine the seasonings in a small bowl. Rub chicken with seasoning.
  2. Turn the Instant Pot on Saute mode and allow it to warm for a minute. Add olive oil and seasoned chicken. 
  3. Cook chicken thighs for 3-4 minutes on each side until lightly browned. Remove the chicken thighs to a plate.
  4. Turn the Instant Pot off and add 1 cup of water to the bottom of the pot.
  5. Use a scraper to remove all of the brown bits from the bottom of the pot. Place the trivet into the bottom of the Instant Pot. Place chicken on the trivet.
  6. Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes. 
  7. Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure. 
  8. Once the pin has dropped you can safely remove the lid and remove the chicken.

Serve with your favorite sides. 

Chicken Thighs made in the pressure cooker and served with rice.

I think you’re really going to love this chicken recipe as much as we do. And just in case you need more simple dinner ideas, here are some other chicken recipes to check out, too:

YOU MIGHT ALSO LIKE:

  • Instant Pot BBQ Chicken Thighs
  • Instant Pot Chicken Chili
  • Instant Pot Hawaiian Chicken
  • Instant Pot Chicken and Dumplings

We hope you love this recipe! If you do, please leave a comment and a rating, if possible. This lets us know what you really think and allows us to keep making recipes that we hope you’ll continue to love and enjoy. 

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Instant Pot Chicken Thighs

You’re going to love the ease of these Instant Pot Chicken Thighs, a quick and easy dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 6

Calories 180kcal

Ingredients

  • 6 Boneless skinless chicken thighs
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 2 tbsp olive oil

Instructions

  • Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on Saute mode and allow it to warm for a minute.

  • Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned. Remove the chicken thighs to a plate. 

  • Turn the Instant Pot off and add 1 cup of water to the bottom of the pot. Use a scraper to remove all of the brown bits from the bottom of the pot. Place the trivet into the bottom of the Instant Pot.

  • Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes. 

  • Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure. 

  • Once the pin has dropped you can safely remove the lid. 

  • Serve with your favorite sides. 

Notes

  1. Store in an airtight container for up to 3 days in the refrigerator. 
  2. Add different seasonings to add even more flavor. 
  3. Serve with rice, potatoes, corn, salad, and more. 

Nutrition

Calories: 180kcal | Carbohydrates: 1g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 101mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Calcium: 15mg | Iron: 1mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don’t forget to RATE this recipe once you’ve made it!!

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Instant Pot Chicken Thighs

Easy Instant Pot Chicken Thighs are super fast and the perfect recipe for a busy weeknight.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 4

Calories 440kcal

Ingredients

  • 6 chicken thighs boneless, skinless
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 2 tbsp olive oil

Instructions

  • Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on Saute mode and allow it to warm for a minute.

  • Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned. Remove the chicken thighs to a plate.

  • Turn the Instant Pot off and add 1 cup of water to the bottom of the pot. Use a scraper to remove all of the brown bits from the bottom of the pot. Place the trivet into the bottom of the Instant Pot.

  • Add the chicken to the trivet.

  • Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes.

  • Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure. 

  • Once the pin has dropped you can safely remove the lid. Serve with your favorite sides. 

Notes

  1. Store in an airtight container for up to 3 days in the refrigerator. 
  2. Add different seasonings to add even more flavor. 
  3. Serve with rice, potatoes, corn, salad, and more. 

Nutrition

Calories: 440kcal | Carbohydrates: 2g | Protein: 28g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 132mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Calcium: 22mg | Iron: 1mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don’t forget to RATE this recipe once you’ve made it!!


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