These Instant Pot chicken thighs taste like they’ve been slow-baked in the oven. From prep to table, they only take 30 minutes to make and are fall-off-the-bone juicy.
Instant Pot chicken thighs are so simple, versatile, and perfect for meal prep. You can enjoy them as a main dish with a side of white rice, in salads, or shredded for a Mexican Taco night. The possibilities are endless…
When you feel like you’re tugged in a million directions on a busy weeknight, it’s time to pull out a tried-and-true recipe that’s both easy and delicious. These Instant Pot chicken thighs are as no-fuss as it gets. Soon enough, you’ll find yourself making them a couple of times a week.
Note: This recipe calls for fresh, boneless chicken thighs, but you use bone-in chicken thighs if you prefer. All you need to do is tack on 2-5 minutes of extra cooking time to compensate.
How to Make Fresh Chicken Thighs in an Instant Pot
Cooking perfect Instant Pot chicken thighs is a no-brainer. Check out the recipe overview below:
- Trim and Season Chicken: Trim any excess fat and skin from your chicken thighs. Massage the seasoning all over the thighs until they are completely coated.
- Brown the Chicken and Onions: On the sauté setting, brown the outside of the chicken thighs. Remove the chicken. Cut onion into half rings and sauté in the brown bits leftover from browning the chicken.
- Pressure Cook Chicken: Return the chicken to the Instant Pot, nestling the thighs on top of the onions. Seal and cook for 10 minutes on high pressure. Allow the chamber to have a natural release for an additional 10 minutes. Serve hot and enjoy!
How to Cook Frozen Chicken Thighs in an Instant Pot
Cooking frozen chicken thighs in the Instant Pot requires no defrosting at all. Follow the simple steps below to take your chicken from frozen to phenomenal.
- Brown the Onions: Use the sauté option on the Instant Pot to brown the onion rings until they turn golden brown.
- Pop the Frozen Chicken In: Place the frozen chicken thighs on top of the onion. Season each thigh generously on both sides.
- Seal and Cook: Seal the Instant Pot and cook on high pressure for 15 minutes. Let the pressure do a natural release for an additional 15 minutes. Once the pressure pin drops, open the pot. Serve and enjoy!
Invest in a meat thermometer. Take the guesswork out of making chicken in the Instant Pot by investing in a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165° F.
What to Serve Alongside Instant Pot Chicken Thighs
These Instant Pot chicken thighs are super versatile and neutral. This means they can be served with a variety of different side dishes and the leftovers can be repurposed into many different dishes. Serve them with a roasted beet salad with goat cheese for a healthy lunch. Or, make a classic, well-rounded American meal of green beans and mashed potatoes. If you happen to have any leftovers, shred the chicken for tacos, quesadillas, or burritos.
FAQ
How long does it take to cook chicken thighs in an Instant Pot?
It takes about 20 minutes to cook chicken thighs in the Instant Pot. Tack on 2-5 more minutes if you are using frozen thighs.
How much water do you put in an Instant Pot for chicken thighs?
For this recipe, no water is required. The juice released from the onions and chicken provides more than enough moisture. However, if you want to air on the safe side, feel free to add 1/2 cup of water into the pot.
Can you layer chicken in Instant Pot?
Layering chicken in the Instant Pot is perfectly fine. Just make certain that each thigh is coated evenly with seasoning before you start stacking.
How should I adjust the cooking time if I wanted to swap boneless thighs for boneless chicken breast?
Go 2-3 minutes shorter on cooking time if you use chicken breasts. However, if you are using thicker breasts, you may need to go 2-3 minutes longer. Use a meat thermometer to take the guesswork out. Note: Chicken is safe to eat when the internal temperature reads 165°F.
Do you still try to brown the chicken even if it’s frozen?
If you’re using frozen chicken thighs, you will not be able to brown them. Just ensure that the onions are browned to bring in that caramelized flavor.
Can I leave the skin on the chicken thighs?
You can absolutely leave the skin on your chicken thighs. This will add more flavor to the mix.
Storing Instant Pot Chicken Thighs
- Refrigerating: Store Instant Pot chicken thighs in an airtight container in the refrigerator. They should stay fresh for 3-5 days.
- Freezing: Freeze Instant Pot chicken thighs by placing them in a freezer-safe plastic storage bag. You can keep them on hand for up to 3 months. If you have a vacuum sealer, they will last for up to a year.
Reheating Tip: Reheat frozen Instant Pot chicken thighs by popping them back in the Instant Pot. If you are reheating refrigerated thighs, microwave them or reheat them in an air fryer f you want them extra crispy.
Other Chicken Thighs Recipe to Try
- Grilled Chicken – Tender and juicy chicken thighs
- Garlic Ranch Baked Chicken Thighs – Zesty chicken thighs
- Rice Stuffed Chicken Thighs – Traditional Slavic recipe
- Grilled Teriyaki Chicken – Tangy and sweet chicken thighs
Share Some Love ❤️
Recipe
Ingredients
- 1 large yellow onion
- 2 lbs chicken thighs
- 1 tbsp paprika
- 1 tbsp parsley dry or fresh
- 2 tsp garlic parsley salt
- 1 tbsp salt adjsut to taste
- 1 tbsp oil for cooking
Instructions
- Gather all your ingredients. Combine dry seasonings together in a bowl.
- Thoroughly season the chicken thighs on both sides.
- Turn on your Instant Pot to the sauté setting. Drizzle olive oil into the bottom of the pot. Brown the outside of the chicken thighs until golden. Remove the chicken and set aside.
- Cut the onion into half rings. Sauté onion until golden brown. Add browned chicken on top of the browned onions.
- Set the timer to manual for 10 minutes. Once the Instant Pot beeps, allow it to do a natural release for an additional 10 minutes. Carefully release any remaining pressure from the valve by covering it with a towel and turning it slowly. Once the pressure pin drops, safely remove the lid. Serve chicken hot, accompanied by your favorite sides.
I hardly ever review recipes and I can count on one hand how many times I've given 5 stars. This recipe is amazing!
I read through tons of comments so was a little concerned about the no liquid. I have never received the "burn notice" and didn't want to ruin my record. I trusted the process. I doubled the onion to make sure there was enough. I defrosted my chicken enough to break it into individual pieces instead of the lump I froze it in. Used the spices except the additional salt. Cooked for the suggested 15 but by the time I got back to it had been sitting for 24 minutes.
This chicken was perfect. Great flavor, moist, and fall apart. My almost three year old (who only eats about five things and none are meat) DEVOURED it. Husband works night so I put some chicken and onions with shredded cheese in a tortilla for him to eat later.
And can we talk about the amount of liquid that was in there when it was done. I had no idea there was so much moisture in onions and chicken. And the flavor was out of this world.
Sorry for the long post but this recipe deserves all the words! Thanks for sharing. This is my new go to for chicken.
Thank you, Melissa, for an incredible review. I am so glad you could add a sixth thing to the list of things your kiddo would eat 😂 I am so glad this has become your new go-to. I hope you find many more recipes you enjoy!!
I’m using frozen bone-in thighs. How long would I cook it for?
Hey Kami, we have details under "How to Cook Frozen Chicken Thighs in an Instant Pot", depending on their size, you may need to cook them for a bit longer. Internal temperature should be at 165F of fully cooked chicken. Enjoy
This was delicious!! Used boneless skinless thighs and smoky paprika instead of regular. Didn’t have garlic parsley salt so used garlic sea salt instead and left out the regular salt. Will definitely be making this again. Thanks for the recipe!!
Thank you for your tips and feedback, I am so glad you enjoyed this chicken recipe, thank you for taking the time to comment.
I want to make this tonight but the thighs have been out thawing for a few hours. What time adjustment would you suggest. I would say they thawed about 1/4 of the way
Recipe looks so delicious and I don't want to ruin it 🙂
Hey, you can cook a bit longer by a few minutes. It should work just fine.
This was absolutely delicious! Everyone loved it including my eight year old and ten year old. Next time, I'll trust the process and not add any water as I don't think it needed it. Will definitely make this again soon.
Susan, I am so glad you and your kids loved this recipe, thank you for taking the time to comment, I really appreciate it!
I'm going to try this tonight, but at the top where you note cook times for fresh vs frozen you have 10 mins on high for fresh and 15 mins on high for frozen. However, in the recipe you used fresh because you did saute the chicken but you cooked for 15 mins ?
Hey Kimi, great catch. It should be 10 minutes. Enjoy
This was a huge hit at dinner tonight! I added quartered potatoes and carrots. My kids and husband loved it. Thanks for an excellent recipe - definitely making it again!
Randi, I'm glad you found this recipe easy and delicious, thank you for taking the time to comment your feedback!
Do you put the pressure cooker on high or low
Hi Jennifer, you would put it on high. Enjoy the recipe!
My family loved this recipe. I will be making again. Thank you.
I'm so glad to hear that, Anna! Thank you for taking the time to comment!
Great easy recipe overall. I loved the caramelized onions and how the chicken fell off the bone. To make it 5-star, don’t add as much salt. 1 tbsp of salt is way too much for 2 lbs of chicken.
Thank you for sharing your tip. Depending on the brand of salt, you may need to add much less. Thank you
This recipe was so good. Easy to make and delicious I highly recommend it.
Thank you for your feedback, Sasha!
This was the fastest way to make frozen chicken thighs in less than 20 minutes then I added the chicken thighs to a fajita sauce with peppers and onions.....deeeeeelish, the chicken was extremely tender. Yummy!
I'm so glad you enjoyed it, those flavors sound delicious!
Super easy and delicious.
I also used frozen chicken thighs and cooked it on manual for 20 minutes and I did add 1/4 cup of chicken stock (I was afraid of it burning). I also added small potatoes & carrots. My daughter said it was like pot roast with chicken. We will definitely make this again.
I'm so glad you enjoyed the recipe, thank you for your feedback!
I followed the recipe to a T from frozen and was nervous about not adding liquid but didnt add after reading what you wrote in the "Note: You can add 1/4 of a cup of water if you feel nervous about not adding liquid to the instant pot." After a few minutes i got burnt food sign so needed to add liquid. It worked out well except for the burnt onion.
Hey Liat, did you add all the veggies to the pot also? It shouldn't set the Instant pot off if you did. I hope you enjoyed the meal.
Scrumptious!!!! OMG My family love it I had green beans and mushrooms and the chicken flavor perfect and melt in your mouth thanks
I'm so glad your family loved the recipe, Jessica! Love the veggies that you added, thanks for the tip!
Haven't tried the recipe yet. Where does the rice come in and when do you add it?
Hey Marty, we didn't cook rice with chicken. It was just the way we served it.
Easy recipe with good results. Made adjustments to what I had on hand: frozen (Large) boneless, skinless chicken breast, added carrots and mushrooms, 1/3 cup broth (wanted extra juices for gravy/sauce), and made recipe no salt so that it’s baby friendly. Cooked manual pressure 18 minutes with NR (11min). Chicken came out tender. Thickened the juices slightly to serve with chicken. Baby loved it.
Alice, thank you for those tips and for the feedback! I think it will be super helpful for other!
The seasoning burnt at the bottom of the instant pot when sautéing. I added enough oil... any suggestions?
It fine, the juices will absorb it and it will be good flavor for the chicken.
Wow. Seriously the best recipe for boneless skinless thighs in the IP. Thank you! I’ve tried dozens and this one is THE keeper. No additional liquid needed. Broiled the thighs and made the slurry like the other person mentioned. Used Cajun seasoning instead of paprika because that’s what I had. A big hit.
Jennie, I'm so glad you enjoyed the recipe, thank you for your feedback!
How long if I wanted to make with boneless chicken breast?
I would say 2-3 minutes shorter but it would also depend on the size of the breast. Hope this helps.
This was amazing! I made it tonight with 1-3/4 lb frozen thighs. I added 1/4 cup of white wine for the flavor, but it didn’t need it. I also tossed in 3 small potatoes and 2 huge carrots, set it for 20, natural release (10 min). Chicken was perfect, veggies were perfect, and there was a lot of juice. I thought a tablespoon of paprika would be too much, but again, perfect. This will become one of my regulars. Thank you for the yummy recipe.
I cooked frozen thighs, too. I took your suggestion to add the potatoes( I used 5) and carrots(I used baby carrots) and cooked the same length of time as you said. I was amazed how everything cooked perfectly. My husband kept commenting how good it was.
I'm so glad you enjoyed the recipe!
I'm so glad you enjoyed the recipe, Leslie. Thank you for your feedback.
Made this a couple weeks ago with thawed thighs & they came out great! Wondering if you've ever tried adding carrots & baby potatoes for a one pot meal? Guessing it would probably need some broth then.
Hi Nora, I think you can add them to the mix and adding 1/2 a cup of broth would work just as great in this recipe. I like the idea of adding veggies for more flavor.
Hi,
Can I use this recipe on frozen chicken leg quarters (with the bone)? If so, how long should they cook for?
Thanks!
Hey Leigh, you can, if they are separated individually, I would say add 15-20 minutes extra. This is my best guess because it would also depend on how large the pieces are.
What am I doing wrong? I put the frozen chicken on the Meat button and then on high for 15 min, it was not done so I placed it on manual for 15 min...it still was not done..help? I want to enjoy my instant pot but not having any luck when it comes to frozen meats and dishes.
Forgive me for asking, but are you sure the valve was set to Seal? I forgiot to check once, and had the same result. Things won't cook if the lid isn't sealed because no pressure builds up. With my "failure", I just added some more liquid and reset the IP - sealed this time - and everything cooked perfectly.
I just put mine on pressure cook high and it cooks chicken perfectly.
Hi Brenda, are the chicken pieces individual or a huge chunk? To me, it sounds like the piece of meat you add to the instant pot is huge. Takes longer to cook.
What a wonderful recipe, it is a new family favorite, the natural juices were a wonderful bonus to pour over the chicken. I'm still amazed no liquid is needed. Thank you for sharing!
You're welcome, Candice! I'm so glad you enjoyed the recipe, thank you for your feedback!
How long do you let it do a natural release?
The pressure release valve drops when it’s done naturally releasing. Then you should be able to open the lid.
Hi Travis, usually around 15 minutes.
Can I use a regular salt instead of a garlic parsley salt?
Hey Yuna, you definitely can. I would add garlic powder or another seasoning to the mix.
2443 sodium?? has to be a typo right?
Hey Tim, thank you for pointing this out. We updated the info. The salt can also be adjusted to taste. Hope you love it!
This chicken recipe is BOMB. I broiled the chicken thighs in the oven to crisp up the skin after it was done cooking. I made a slurry (milk & flour) and added it to the gravy while chicken were in the oven and sauteed it in the IP to thicken it up. Put a little gravy on my white rice and chicken.... One word, YUM!
Bella, I love that idea. Thank you for the tips!
Literally threw about 2lbs of chicken thighs in the IP. Added some garlic powder, onion powder, salt, & pepper & 2 cups of water......so good!! Just needed a push to actually cook meat in the IP. Thanks for the courage!! 👍
Enjoy the recipe!