Home 30 Minute Chicken Meals Instant Pot Chicken Thighs
Becky Hardin
4.43 from 21 votes
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Quick and easy to make, these Instant Pot chicken thighs are perfect to serve for a weeknight family meal. Rubbed in a herb seasoning mix, they are ready to enjoy in 15 minutes!
Instant Pot Chicken Thighs
The trick to the most perfect juicy chicken thighs is your Instant Pot! It’s such a full proof way to cook them and you have dinner on the table within minutes!
Perfectly seasoned, they can also be easily shredded so they are great to use in chilis and soups throughout the week.
If you are new to cooking with your electric pressure cooker, be sure to check out my instant pot chicken guide for lots of handy tips and tricks!
Why You’ll Love these Instant Pot Chicken Thighs:
- Quick and easy: After a busy day, this is a great go to recipe. Ready to serve in around 15 minutes and you only need 5 ingredients.
- Make ahead: These chicken thighs are great for meal prep and freezer meals.
- Healthy: Low in saturated fat and carbs and high in protein, these chicken thighs are a great addition to a healthy diet.
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How to cook chicken thighs in the Instant Pot
Be sure to see the recipe card below for full ingredients & instructions!
- Rub the chicken in the seasoning mix.
- Saute the chicken thighs in the Instant Pot.
- Place the chicken thighs on a trivet in the pot and pour over the broth.
- Cook on high before releasing the pressure.
Can you make it ahead of time?
Yes, these chicken thighs are perfect for your weekly meal prep! Let the chicken pieces cool completely and then you place in airtight containers, shredded or whole, in the fridge. The cooked chicken will keep well of up to 4 days.
You can use the chicken cold to top salads and sandwiches, or reheat it in the oven at 350F of 15 to 20 minutes until heated through. Take care to only reheat cooked chicken once.
Can you freeze it?
Yes, you can freeze the cooked chicken thighs. Let cool and wrap tightly in plastic wrap and place in an airtight container or freezer bag. Defrost in the fridge overnight before using.
What do you serve with chicken thighs?
You can serve these chicken thighs whole as part of a meal with your favorite veggie and potato sides. You can also use the shredded chicken in lots of other recipes. Try it in:
- Shredded Chicken Tacos
- Crockpot White Chicken Enchilada Soup
- Chicken Chili
- Chinese Chicken Salad
Recipe Tips and Notes
- I browned the thighs using the saute function on the Instant Pot and thought this gave the chicken extra flavor and texture. Browning is totally optional.
- The chicken was cooked nicely at 12 minutes. However, I added 3 minutes to the cooking time to make it more easily shreddable. If shredding, simply shred with 2 forks once cool enough to touch.
More Instant Pot Chicken Recipes!
- Instant Pot Chicken Wild Rice Soup
- Instant Pot Cheesy Chicken Pasta
- Instant Pot Chicken Chili
- Instant Pot Chicken Flavored Rice
4.43 from 21 votes
Instant Pot Chicken Thighs Recipe
Quick and easy to make, these Instant Pot chicken thighs are perfect to serve for a weeknight family meal. Rubbed in a herb seasoning mix, they are ready to enjoy in 15 minutes!
Prep: 4 minutes minutes
Cook: 12 minutes minutes
Total Time: 16 minutes minutes
Servings: 8
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Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2½ pounds boneless, skinless chicken thighs
- 1 cup low-sodium chicken broth
Instructions
Combine the seasonings in a medium bowl and season both sides of each chicken thigh.
1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2½ pounds boneless, skinless chicken thighs
Set the Instant Pot to sauté (you can also do this step stovetop) and brown the chicken thighs on each side for 1-2 minutes. This step is optional but seals in flavor.
Place the trivet inside the Instant Pot, and place the chicken on the trivet.
Pour chicken broth into the pot (directly over the chicken).
1 cup low-sodium chicken broth
Seal the cooker and set to HIGH pressure for 12 minutes (see notes if planning to shred).
When it’s done, release the pressure valve and wait for the pressure to release, then let the chicken rest for another 5 minutes.
Notes
- We browned the thighs using the saute function on the Instant Pot and thought this gave the chicken extra flavor and texture. Browning is totally optional.
- The chicken was cooked nicely at 12 minutes. However, we added 3 minutes to the cooking time to make it more easily shreddable. If shredding, simply shred with 2 forks once cool enough to touch.
Storage:Store instant pot chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Instant Pot Chicken Thighs Recipe
Amount Per Serving
Calories 313Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 139mg46%
Sodium 362mg16%
Potassium 314mg9%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 111IU2%
Vitamin C 2mg2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
MB says
This was really delicious! Added more spices, cayenne, a dash of paprika and did boneless and bone in thighs ! Family raved! I did marinate it for 10 minutes before cooking !Reply
- Becky Hardin says
That’s great, MB!
Reply
- Katherine says
Did you use boneless skinless or bone in?Reply
- Becky Hardin says
Hi Katherine, I used boneless, skinless chicken thighs!
Reply
