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Instant Pot Chicken Thighs on a plate with rice.

Instant Pot Chicken Thighs (Fresh or Frozen)

These Instant Pot chicken thighs taste like they've been oven slow-baked. They only take 30 minutes to make and are fall-off-the-bone juicy!
Course Meats
Cuisine American
Keyword instant pot chicken thighs, instantpot chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 363kcal
Author Natalya Drozhzhin



  • Gather all your ingredients. Combine dry seasonings together in a bowl. 
    Ingredients in plates for Instant Pot Chicken Thighs
  • Thoroughly season the chicken thighs on both sides.
    Plates with seasoned chicken thighs and seasoning
  • 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.
    Instant pot with chicken thighs getting suateed. Plate with chicken thighs.
  • Cut the onion into half rings. Sauté onion until golden brown. Add browned chicken on top of the browned onions.
    Two instant pot bowl, one with raw onion another golden onion.
  • 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.
    Chicken thighs inside instant pot, tray with rice and chicken.


Note: You can add 1/4 of a cup of water if you feel nervous about not adding liquid to the instant pot. 


Calories: 363kcal | Carbohydrates: 3g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2056mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg