Read our instant pot chicken thighs, chicken thighs in instant pot or instant pot chicken thighs recipe For your easy to make delicious recipe with chicken thigh.
I looove cooking all sorts of chicken in the Instant Pot (try my Instant Pot whole chicken recipe and my Instant Pot chicken breast recipe) – it’s sooooo easy – but I have a bit of a soft spot for these chicken thighs.
Flavourful, moist and tender meat wrapped up in browned and crispy skin, seasoned with paprika, coriander, herbs, allspice, garlic, ginger, salt and pepper… I’m not afraid to say it’s pretty much perfection.
The good thing about this recipe is it’s highly versatile, too. Season it how you’d like, remove the skin for a leaner meal, skip the browning step if you’re short on time, cook from frozen if you’d prefer – yeap, there are lots of ways to make this recipe your version of ‘perfection.’
This perfection wouldn’t be possible if not for the Instant Pot, which I have decided is my one of my top favourite kitchen appliances. It just makes everything sooo easy. I think I am becoming an Instant Pot addict, but I have decided that is a very healthy addiction to have. Freddy and the mini chefs agree (likely because they get Instant Pot meals day and night now).
Oh, and this recipe is ideal for those of you on the Paleo diet, Whole 30 diet, keto diet, or any other diet that emphasizes ‘clean’ protein choices. The base Instant Pot chicken thighs recipe complies with all of these diets.
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
This post contains affiliate links. For more information, check out my disclosure.
Here are some of the items you will need to make these chicken thighs.
- I use and love the Instant Pot Duo 7-in-1.
- You could get a 3 qt Instant Pot or 6 qt Instant Pot depending on family size.
- You will need a trivet to place the chicken on.
- Use tongs to lift out the meat or use some colourful mini mitts to remove the trivet.
- Some measuring jugs or cups or measuring teaspoons will be handy too.
- Grab a few colourful bowls for mixing and a silicone brush to add the mix on the chicken thighs.
- And please check the internal temperature of the chicken using a meat thermometer.
MAKE THIS INSTANT POT CHICKEN THIGHS RECIPE IN 8 STEPS
Make this simple Instant Pot chicken thighs recipe in only 8 steps. See the ‘tips and tricks’ section below this one for modification options.
Step 1. Mix together paprika, coriander, herbs, allspice (optional), garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock to create a paste.
Step 2. Put chicken thighs in a bowl and coat thighs in the paste.
Step 3. Add olive oil to the Instant Pot and turn it on the sauté setting. Brown chicken thighs on each side (about 3 mins per side). Remove thighs from Instant Pot and set aside.
Step 4. Add the rest of the chicken stock to the Instant Pot, and scrape any bits that were stuck to the bottom of the pot from frying.
Step 5. Insert trivet and add chicken thighs to the top of the trivet.
Step 6. Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins.
Step 7. Let the steam release naturally, about 10-15 mins, before opening lid.
Step 8. Check the internal temperature of the chicken thighs using a thermometer (see recipe for details). If the temperature is right, let the chicken rest for 10 mins before serving. If it hasn’t reached the ideal temperature, cook for 5 additional minutes.
TIPS FOR MAKING INSTANT POT CHICKEN THIGHS
I love this Instant Pot chicken thighs recipe (and I think you will too) because it can be modified to suit your preferences. Want a different flavour? No problem. Don’t have much time today? No problem. Want to cook some veggies too? No problem. Here are some of my best tips to share with you:
Tip 1. For a leaner meal, remove the skin. If you don’t want the added calories and fat from the chicken skin, go with skinless chicken thighs.
Tip 2. You can use boneless or bone-in chicken thighs. I typically use bone-in chicken thighs because I find they have more flavour, but do whatever you prefer. If you use boneless, you may find they cook slightly faster (by 1 min or so).
Tip 3. Adjust or change the seasonings. The seasonings provided in the recipe are only suggestions – adjust them or change them altogether to suit your preferences. (Try coating chicken thighs in honey BBQ sauce, or slather on the pomegranate harissa paste from this Grilled Pomegranate Harissa Chicken recipe.)
Tip 4. As with the seasonings, the cooking liquid can be changed. Instead of chicken stock, you can use water, pineapple juice, red wine, etc.
Tip 5. If you don’t have the time, skip the browning step. The browning step adds a lovely flavour to the end dish and crisps the skin, but if you don’t have the time, you can skip that step.
Tip 6. You can cook veggies whilst cooking chicken thighs in the Instant Pot. You can easily add in veggies like potatoes and carrots in the bottom of the Instant Pot when cooking the chicken.
Tip 7. Larger chicken thighs may need more time. Check the chicken temperature with a thermometer (see recipe for desired internal temperature) to make sure your Instant Pot chicken thighs have cooked fully through.
Tip 8. Do a natural pressure release, not a quick release. Although it may be tempting to do a quick release and dig in, keep in mind that a natural pressure release continues the cooking process and also keeps the Instant Pot chicken thighs moist. If you do a quick release, you’ll need to increase the time under pressure.
Tip 9. Keep the cooking liquid for other recipes. You’ve just created a wonderfully flavourful stock. Use it for stews, soups, and even for cooking more Instant Pot chicken recipes.
Tip 10. To reduce the time it takes for your chicken thighs to get to pressure, preheat the liquid first in the inner pot using the sauté setting on high. Do this before you place the lid on the Instant Pot and before you select the manual setting. (This is a life-changing Instant Pot tip.)