These Chicken Thighs are ready in minutes. They’re so juicy, full of flavor, and they are very easy to make!
Instant Pot chicken thighs are so simple, yet so versatile. You can enjoy them as the main dish, in salads or for a Mexican Taco night. We serve them with rice, all the juice from the chicken adds incredible flavors to plain rice making it a perfect combo.
I used the fresh boneless chicken thighs, but you can adjust it based on what you have on hand. If you prefer bone-in, add 2-5 minutes extra to the cooking time.
How to Make Fresh Chicken Thighs in an Instant Pot
- Prepare ingredients together. Remove any access fat and skin from the chicken.
- Combine all seasoning together. Rub both sides of the chicken with seasoning.
- Use sauté option on the Instant Pot, add oil and brown the outside of the chicken thighs. Set them aside.
- Cut onion into half rings, brown until golden brown.
- Add chicken on top of onions. Seal and cook for 10 minutes on high pressure. Let the pressure release for about 10 minutes.
How to Cook Frozen Chicken Thighs in an Instant Pot
- Use the sauté option on the Instant Pot to brown the onion until it’s golden brown.
- Place the frozen chicken thighs on top of the onion, season generously with the seasoning mix.
- Seal and cook for 15 minutes on high pressure. Let the pressure release.
- Check readiness of the chicken with your thermometer, it should read at least 165F.
Other Chicken Thighs Recipe to Try
- The Perfect 5 Minute Grilled Chicken
- Garlic Ranch Baked Chicken Thighs
- Rice Stuffed Chicken Thighs
- Grilled Teriyaki Chicken
Recipe
These Chicken Thighs are ready in minutes. They're so juicy, full of flavor, and they are very easy to make!
Ingredients
- 1 large yellow onion
- 2 lb chicken thighs
- 1 tbsp paprika
- 1 tbsp dry or fresh parsley
- 2 tbsp garlic parsley salt
- 1 tbsp salt adjsut to taste
- 1 tbsp oil for cooking
Instructions
- Prepare all ingredients for the recipe. Combine seasoning together in a bowl.
- Season the chicken thighs, by rubbing them with prepared seasoning.
- Turn on your instant pot using the sauté option. Drizzle the bottom of the pan with some oil. Brown the outside of the chicken until golden. Remove chicken front the instant pot and set it aside.
- Cut the onion in half rings. Sauté onion until golden brown. Add browned chicken to the onions.
- Set the timer to manual 10 minutes, let it come to pressure and cook. Once it beeps, allow it to do a natural release. The chicken is ready to be served.
Note: You can add 1/4 of a cup of water if you feel nervous about not adding liquid to the instant pot.
Nutrition Facts
Instant Pot Chicken Thighs (Fresh or Frozen)
Amount Per Serving
Calories 342
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g35%
Cholesterol 148mg49%
Sodium 2443mg102%
Potassium 363mg10%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 675IU14%
Vitamin C 1.3mg2%
Calcium 19mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
I have tried half a dozen chicken thigh recipes but this one takes the cake! My family loved it. Thank you!
Vanessa that is so good to hear. I am glad this recipe worked out well for you.
I feel like I'm doing something wrong. It's taking me over 30 minutes just to get the chicken thighs brown. I am doing in groups of 4 due to the size. But it's about 15 minutes per set. Every recipe I read says 3-4 minutes per side and it always takes more like 7-8 minutes per side. I even increased the saute temp to 300. What am I doing wrong here? Appreciate any advice!
Hey Alise, do you think there is something wrong with your IP? It shouldn't take that long to get them brown.
Hi Natalya,
Thanks for the reply didn't get a notification but came back to the recipe to make this again ☺️ I do wonder if there is something wrong with my IP *shrug* . But the recipe is delicious and I'm trying it with a spin on the seasoning but same instructions. Thanks for the yummy dish!
Alise, thank you! I hope you love it!
Burn notice as soon as we started cooking chicken after the onions
Scott, you can add some chicken broth in that case. I never had this issue.
Hi! Making these tonight. Just trying to summarize. Bone in will be 17-18 minutes with a 10 min NR? Can’t wait to try!
Yes, about that much. It would also depend how large they are but should be enough time.
Great recipe! tastes amazing.
But was wondering how long you waited for the natural release. I had to wait over 45 minutes!
Hey, so glad you loved the recipe. My instant pot comes to natural release in about 10 minutes.
How long should I cook with the bone in??
Hey Jen, I would add extra 5 minutes to the time.
Thanks!!
Anytime!
Why does my chicken always stick to the bottom of my instant pot even after using olive oil??
Debbie, you may be moving it too soon. If it gets brown enough, it should be easier to remove it. Is this when you brown the chicken?
Fabulous recipe, and no water needed! I think my husband's eyes rolled straight back into his head when he tasted the chicken.
Lol, I love the part about husband. It totally made my day. Time to go make more recipes for the blog! Thanks for sharing!
Do you have any suggestions on cooking WITH the skin and No onions. I just got back from the store and forgot to pick up onions.
Hey Brenda, onions add juice to the instant pot, without onions it would have to be a completely different recipe. I haven't tried making it that way.
Great recipe! Will try it soon. How long should I cook only 1lb chicken for?
Hey dear, for about 8-10 minutes, it would depend on the thickness of the chicken. Enjoy
I made this recipe with frozen thighs and it was delicious. The sauce on the rice was great. I was worried when I saw no liquid then saw your comment and did add 1/4 c water. Made more gravy lol.
Cheri, that's perfect thinking. Gravy is pretty amazing with chicken juice.
Quick and easy. Delicious and kid approved. Will definitely make this recipe again.
Tara, this is so good to hear. So glad you enjoyed the recipe.
I did everything to mess this recipe up. I forgot everything! Pulled off the skin AFTER I had browned it! (I had many distractions).Then I couldn't remember if my instant pot was to be set on HIGH or Medium. The natural release took 45 minutes and then I freaked when I went back and saw you release after 10 minutes of natural release. I added liquid and next time won't.
No matter what I messed up, it turned out great and It was delicious! Thank you! I might start using my instant pot more often now and learn how to use it!
Oh Mel, I am so happy that you still a great meal after all that craziness. Happy you enjoyed the recipe. 🙂
Delicious recipe! I added liquid but won’t next time...onions and chicken add enough liquid. I added in 4 extra minutes (19 total) as you suggested since they were partially frozen and the chicken came out super moist! Thanks for sharing 😀
Hey Jen, thank you for sharing your feedback. I am so happy you liked this recipe. 🙂
How much time do I add for 5 lbs of frozen boneless skinless thighs. Thanks
Hey Header, about 15 extra minutes. It would depend if the chicken is in one piece or individual pieces.
Naltalya, I'm learning how to use my Instant Pot (so far just hard-boiled eggs and poached boneless chicken breasts). So I can learn how to adjust recipes and create my own, how did you determine the 15 extra minutes? What types of adjustments do you need to make for frozen meats? Thanks so much!
Hi Angela, I made this recipe several times and this is where we ended up at. Enjoy it!
It was funny ...I read your recipe 3 times bcs i was concerned about the liquid...and them i realized that you put the Note at the end..super easy and delicious chicken tights !!
I am so glad you loved the recipe. The liquid comes up pretty often so I had to make a note 🙂
Looks great! Going to try this tonight!
Nick, I hope you love it!
Delicious! I use extra onions. A big hit with my hubby and daughters!
Hey Krista, I am so happy your family loved the recipe. I really appreciate you taking the time to share the feedback. Wishing you the best!
Is it quick release or natural? In one part it says natural and another says quick. 😬 thank you!
Kelsey, thanks for catching that, I updated the recipe. 🙂
great easy dish
Mary, thank you for sharing!
Do you leave the setting on saute the whole time? Or do you switch it to "pressure cook" for the last 10 minutes of cooking? If so, does it need to be on medium or high pressure cook?
Do you need to add water before sealing? And to release the pressure, should we do natural release or do it manually? Tks
You can add 1/4 cup of water but I didn’t add any. It would be natural release.
It says, "quick release", so not natural release.
How do you do this with frozen thighs?
In the description, I have tips on how you can use frozen chicken thighs. Let me know if you have further questions.
Just made this and it is DELICIOUS!!! Thank you! It is so easy and quick. I️ didn’t use the half and half... And I️ didn’t have tomato paste so I️ reduced some spaghetti sauce.
Hey Lisa, it sounds like you came up with some cool solutions! So happy you found the blog!
You didn’t say how to use the oil
Can you use chicken breast and how long to cook?
Hey Vera, you can use chicken breast, it would depend on the size of the chicken breast but the cooking time would be about the same.
This chicken recipe is absolutely delicious and easy to make. I did add 1/4 cup of chicken broth and served over jasmine rice with steamed mixed vegetables. I used thighes with bones and set at 11 minutes since I had 10 thighes. Definetly will make it again.
Susan, thank you so much for sharing all your tips! I hope you get to try other recipes on Momsdish.
Easy and flavorful without being too distinctive. I added sweet bell peppers, too. I will include this in my college student's recipe list. He can make it and incorporate the leftovers into so many dishes for quick hearty meals. Thanks!
I love the bell peppers idea. Makes great tacos with the chicken. Thank you for sharing it!
Hello. Going to try this tonight! If I don’t have Garlic parsley salt but have the spices all separately, how much should I add of each? Thanks!
You can season to taste, it would depend on the thickness of the chicken. I like to season generously on the outside, just sprinkling.
Thanks!
Delicious, juicy, and simple!
Elaine, you described it so well! 🙂