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4.94 from 80 votes

Instant Pot Chicken Thighs

Juicy, tender, and flavorful Instant Pot chicken thighs. Whether you're looking to cook boneless or bone-in chicken thighs, skinless or skin-on, fresh or frozen, get all the times and tips needed to make them perfect every time! Plus, you can make a delicious gravy!
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



  • 2 pounds chicken thighs bone-in skin-on, 6-8 pieces
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chicken stock or broth


  • Season the chicken thighs with paprika, oregano, garlic powder, salt, and pepper.
  • On the Instant Pot, press on SAUTE, add the oil, and melt the butter. Brown the chicken starting skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in batches if needed.
  • Add the chicken stock, and deglaze scraping off any stuck brown bits to the bottom of the pot.
  • Insert a trivet, and put the chicken thighs on the trivet. Slightly overlapping is ok.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow to naturally release the steam for fall of the bone chicken, or quickly release the steam.
  • Transfer chicken thighs to a serving plate, and to thicken the sauce to make gravy (optional), set the Instant Pot to SAUTE mode, and add 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if needed.
  • Pour the sauce over the chicken, and garnish with chopped parsley leaves.


Cooking times:
  • Bone-in skin-on: 10 minutes high pressure, then 5 minutes natural release.
  • Bone-in skinless: 10 minutes high pressure, then 5 minutes natural release.
  • Boneless skinless: 8 minutes high pressure, then 5 minutes natural release.
  • Frozen chicken thighs, frozen individually: 14 minutes high pressure, then 5 minutes natural release.


Calories: 239kcal | Carbohydrates: 3g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 748mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Calcium: 10mg | Iron: 1mg