How to Cook Chicken Thighs in the Instant Pot
Chicken thighs with or without bone, with or without skin, fresh or frozen – get the times needed to cook chicken thighs of any type in the Instant Pot. This is a great technique for when chicken thighs are on sale and you’re doing meal prep for the week.
I really love chicken thigh meat. I find it much juicier and more flavorful than chicken breast. So when it’s on sale at my grocery store, I load up on it.
My new favorite way to cook chicken thighs, especially if I’m doing food prep for the week, is to put it all into the Instant Pot. It comes out really juicy and tender and full of flavor. I mean it. If I put half an onion and some garlic cloves into the Instant Pot with that chicken, the meat seems to get penetrated by that flavor. Probably due to the high pressure of the Instant Pot cooking method.
Video: Instant Pot Chicken Thighs
Instructions
What you’re going to do is to season up your chicken thighs with salt and pepper and anything else you’d like.
Then put some water into the bottom of your Instant Pot insert. 1 cup is enough. I often put 2-4 cups because that water ends up deliciously flavored and I use it as stock or broth during the week. Note that if you use more water, the time the Instant Pot takes to get pressurized will increase. You still set your Instant Pot for the same number of minutes, all that changes is what the Instant Pot does, not what you do.
Optionally add half an onion and a couple of garlic cloves to the water. Celery and carrots work too. Put the trivet or a steamer basket on top of the water/veggies.
Put the thighs on top of the trivet. Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for the times indicated below. Once it’s done, let it do a natural release for 5 minutes before turning the valve to vent.
Note: You can use any kind of chicken thighs in the Instant Pot. Times are given for different types below.
Cooking Times
For all of the below, follow the instructions in the recipe below, using these times and extra details:
- Bone-in skin-on thighs: Set the Instant Pot to pressure cook for 12 minutes with about 6-8 thighs in there. Note that you should remove the skin before serving because it will be limp. It is easier to remove after cooking than before.
- Bone-in skinless thighs are also going to go for 12 minutes for 8 thighs.
- Boneless skinless thighs only need 10 minutes for 6-8 thighs.
- Frozen thighs that were bought fresh and then were frozen individually such that they are not touching each other: for 6-8 individually frozen thighs, set the Instant Pot for 14 minutes.
- Frozen thighs that were bought individually frozen as flatter pieces that have a 4% water or other solution (such as Kirkland), full 48 oz. bag: arrange them vertically like books on a shelf and pressure cook for 14 minutes.
- Frozen thighs that were bought fresh and then frozen touching each other on the tray in a single layer (they are frozen together is a single layer), 6-8 thighs: Remove all packaging (if needed run cold water over them until all packaging and absorbent mat is fully loosened so that it can be removed without tearing). Do everything as instructed but go with 6 minutes, then immediately vent pressure. Use tongs to separate thighs since they are now thawed enough to do so. Then set to pressure cook for an additional 10 minutes (for boneless thighs), do a natural release, or 12 minutes (for bone-in thighs).
What To Do If Your Chicken Isn’t Cooked Through
Sometimes you have bigger chicken thighs than expected, and other times the sealing ring on your Instant Pot has a small leak and some steam is getting out. There are a variety of reasons why on a particular day your chicken doesn’t end up cooked through. I can tell you that I’ve followed the below recipe hundreds of times at this point, and perhaps 5% of the time, I have some pink chicken. It is best to always cut into a piece and make sure it’s not pink before serving, or better yet, use an instant-read thermometer to make sure that it is at 165F.
Anyhow, if you open up your Instant Pot and cut into a piece of chicken and it’s pink, don’t panic. It’s going to be fixed really quickly and easily like this:
Put the lid back onto the Instant Pot immediately. Turn the valve to Sealing. Set the Instant Pot to pressure cook on high for 3 minutes. Let it come up to pressure, which will be quick because everything is still hot in there. Then it will pressure cook for 3 minutes. Then do a natural release for 5 minutes. The chicken should now be fully-cooked. If it isn’t, there is probably something wrong with your Instant Pot. You might need a new sealing ring or valve. That is the most likely situation.
Searing The Thighs First
This is an optional step, but you can absolutely sear the chicken thighs first to get some nice brown color on them. This doesn’t work for frozen thighs though.
You would do this browning step if you’re serving the chicken thighs as is. If you are instead planning to shred the chicken, or chop it up to use it in another recipe, then you really don’t need to do this.
To sear the chicken, before doing anything else, set the Instant Pot to saute on high. Season the chicken with salt and anything else you’d like. Add a tablespoon of cooking oil. Swirl it around and then add the chicken thighs in a single layer. Cook them for 3-4 minutes until they are nice and brown. Then flip them over and do the other side.
The next step is really important whenever searing anything in the Instant Pot. You need to make sure that nothing is stuck to the bottom of the pot before you proceed or else you get a Burn notice later when pressure-cooking. So, use tongs to remove the chicken thighs from the Instant Pot and put them on a plate. Then, add your liquid to the Instant Pot. When I do this, I tend to go with a minimum of 1 and 1/2 cups because some is going to evaporate before we get to pressure-cooking. Once the liquid is in there, use a wooden spoon to scrape anything up from the bottom. The liquid will help to loosen it as it heats up.
Once you’re certain that there is nothing stuck to the bottom, then add in your trivet and put the chicken thighs on top. The rest of the recipe is the same as below with the same cooking times.
Whether you sear the chicken thighs, or leave them and then shred them, or use the cooked chicken in another recipe, I know you’re going to love how juicy and tender Instant Pot chicken thighs turn out. Have a wonderful day! -Christine xo
More Chicken Thigh Recipes
You can browse all my delicious chicken recipes like this delicious Smothered Chicken recipe, but here are some more great chicken thigh dishes for you.
- Pan-Fried Chicken Thighs
- Breaded Air Fryer Chicken Thighs
- BBQ Chicken Thighs Recipe
- Smoked Chicken Thighs Recipe
- Boneless Skinless Ranch Chicken Thighs
- Easy Baked Chicken Thighs
Podcast Episode: Pressure Cooking Chicken Thighs
Listen to our editor, Christine Pittman, explain briefly about how to make this chicken, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
How to Cook Chicken Thighs in the Instant Pot Recipe
- Prep Time: 2 minutes
- Cook Time: 22 minutes
- Total Time: 24 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Instant Pot
- Cuisine: American
DESCRIPTION
Chicken thighs with or without bone, with or without skin, fresh or frozen – get the times needed to cook chicken thighs of any type in the Instant Pot. This is a great technique for when chicken thighs are on sale and you’re doing meal prep for the week.
Ingredients
- 6–8 chicken thighs, fresh thighs or individually frozen thighs, with or without bone, with or without skin
- Salt
- Pepper
- Water
- 1/2 small onion (optional)
- 2 cloves peeled garlic (optional)
Instructions
- Season thighs liberally with salt and pepper.
- Measure 1 cups water into the bottom of your Instant Pot insert.*
- Add onion and garlic to Instant Pot, if using.
- Put the trivet or a steamer basket on top of the water/veggies. Put the thighs on top of the trivet in a single layer (it’s okay if they overlap a little bit but not much).
- Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for the times listed in notes.
- Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
- Once the pressure button moves down, remove lid. Remove chicken thighs. Strain liquid if desired for use as a stock.
Notes
*1 cup is the minimum amount of water you can use for a 6-quart Instant Pot and 1 and 1/2 cups for an 8-quart Instant Pot. Use up to 4 cups of water total and you will have nice chicken stock under the chicken thighs once they’re finished cooking.
Cooking times:
Bone-in skin-on thighs: 12 minutes
Bone in skinless thighs: 12 minutes
Boneless skinless thighs: 10 minutes
Frozen thighs bought fresh, then frozen at home: 14 minutes.
Frozen thighs that came individually frozen as flatter pieces that have a 4% water or solution (such as Kirkland): 14 minutes.
Thighs frozen in a single layer on a tray touching each other such that they’re frozen together: 6 minutes, quick release the pressure, use tongs to separate thawed thighs, then pressure cook for an additional 10 minutes for boneless, 12 minutes for bone-in, then the 5 minute natural release.
This post originally appeared in September 2018 and was revised and republished in May 2023.
I have an 8qt IO and it says a minimum of 500ml of liquid, or about two cups. I think the 6qt is one cup? I never see this specified on blogs.
It’s suggested to use at least 1 cup of liquid for the instant pot, you only need to use more if you’d like extra stock leftover after cooking. Hope that helps, Monica!
i am making chicken noodle soup in my instant pot and wanted a quick way to cook the chicken. This sounds great .
Great, Robyn! We’ve got full instructions for soup here.
Just bought a 6 quart Instant pot, I love chicken thighs…they come skinless in packs of 6 or 8 , can I put them all in with 1 or 2 cups of water? Does it matter if some are placed on top of of the others? Please get back I’m anxious to get going !
Yes, the chicken can be on top of each other. Try to do a single minimally-overlapping layer. But if you need to do more overlap or have two layers, that’s fine too. Enjoy, David!
I do this method before grilling the thighs. However, I’m going to be doing a bunch of thighs for a church picnic, and want to know how many I can put in my 8qt pot (and what time under pressure).
Bud, I’ve never cooked them in bulk before so I’m not positive but here’s what I would do if it was me. I’d do 16-20 at a time. Then I’d do the same number of minutes under pressure as specified in the recipe above. My rationale is that having the extra thighs in there will take the Instant Pot longer to heat up and to cool down afterwards. I think that additional time will be enough to make up for the difference. Once you do a first batch, test them for doneness using an instant read thermometer. If they need more time, you can put them in again for a few minutes. Then adjust the time for the next batch.
I sauteed some onions, potatoes, carrots in the bottom, added a cup of chicken soup (from a dry mix). I put the trivivet on top of the veggies and added the browned chicken coated in bbq sauce. Turned out great!
Sounds great! Thanks for sharing, Lynda.
I love that I can double or triple the recipe on your site, but I see that the cooking time does not change! Does it really only take 8 minutes for 24 bl, sl chicken thighs?
Eek! No. The upsizing of the recipe is a new feature from our recipe plugin that we are testing out for them. This cooking time situation is definitely a problem. I will let them know. Thank you!
can I make this on Saturday for an upcoming meal during the week? If so how do I heat up the chicken.
Yes, you can make this on Sunday and eat it any day on Monday-Thursday depending on how fresh the chicken was before cooking. Refrigerate the chicken after cooking it in the instant pot. Then reheat in the microwave, or you can use the saute function on the instant pot to warm it through, or on the stove, or you can put it in a baking dish in the oven at 350F covered (add a dash of water) until heated through, probably 10-15 minutes.
I’m trying this recipe for four huge bone-in chicken thighs. They are frozen and I added some stir fry sauce and a bit of jarred minced garlic to the water.
*Chicken was perfect. Next time I will take the skin off and sauté it in the IP til extra crispy.*
That’s great to hear. Thanks, Jami!
Oh my goodness! I just brought my first pressure cooker and this is my third time using it but my first time cooking chicken, and I have to say this recipe is so amazing ❤️ thank you so much for sharing!!
I was wondering the same thing!
I am not positive because I never cook that few thighs at a time. BUT, I think that 5 minutes would be enough for 2 thawed, boneless, skinless chicken thighs, and possibly even for 4. By the time the whole thing heats up and then it all pressure cooks for 5 minutes and then the slow release for 5 minutes and then a bit for the faster release, well, that’s a lot of time for not a lot of food. I’ll give it a try next time I’m cooking chicken thighs in the instant pot. And if you try it, please let me know how it turns out.
Would the time be the same for 2 – 4 boneless skinless chicken thighs.?
Absolutely! Add whatever sauce you’d like, shooting for one total cup of liquid. Sometimes, I do a pot-in-pot batch of rice at the same time and microwave some frozen veggies for a super quick and easy dinner.
Jessica, Thanks for the info about the sauce. That’s really helpful!
Thanks for the clear and simple times listed for different types of chicken thighs and the simple recipe.
You’re welcome!
What if I want to flavor the chicken with teriyaki sauce. Can I add that to the pot too.
How can I cook them without the trivet? Can I use the tray that came with my instant Pot?
Bennie-Lynne, That’s what I mean by trivet. The circular rack that comes with the instant pot. It looks like this https://amzn.to/2MdN5rP If you don’t have one, you can use a steamer basket or you can try making balls out of foil and putting the chicken on top of those. The idea is to not have the chicken sitting in the liquid.
Adding 1/2 cup of fluid work just fine unless you are going to create stock for future use. .
I’ll try it with 1/2 cup next time. Thanks Charlie!