Ingredients
Units
Scale
- 6 frozen chicken thighs*
- 1 cup water (1 and 1/2 cups water if using an 8-quart Instant Pot)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- If chicken thighs have packaging or absorbent pad stuck to them, defrost thighs by running under cold water until all packaging and pads can be easily removed without tugging (tugging can result in material from inside the mat to get on the chicken).
- Pour water into the Instant Pot insert. Put the trivet or a steamer basket into the Instant Pot.
- Put the chicken thighs onto the trivet. Season well with salt and pepper.
- Put the lid on the Instant Pot and set the valve to Sealing.
- Set the Instant Pot to pressure cook on high for times given in notes below.
- Once the Instant Pot is finished all pressure cooking, allow a natural release for 5 minutes. Then turn valve to Venting.
- Once the pressure has released, remove the lid. Using an instant read thermometer, test that all of the chicken thighs have an internal temperature of at least 165 °F.
Notes
- Individually frozen boneless skinless thighs sold in a bag that have a water solution: For the full 48 oz. bag or half of the bag arranged vertically on the trivet like books on a shelf (not piled): 14 minutes pressure cooking on high, 5 minute natural release
- Boneless and bone-in chicken thighs that have been frozen individually: 14 minutes pressure cooking on high, 5 minute natural release
- Boneless chicken thighs that are frozen in a clump: 6 minutes pressure cooking on high, quick release, then separate thighs and do another 10 minutes of pressure cooking on high, and a 5 minute natural release.
- Bone-in chicken thighs that are frozen in a clump: 6 minutes pressure cooking on high, quick release, then separate the thighs and do another 12 minutes of pressure cooking on high, and a 5 minute natural release.