Instant Pot Chicken Thighs
Tender, juicy chicken thighs cooked under pressure in under 30 minutes. Works with fresh or frozen meat.
Ingredients
Method
Completed steps 0
If using fresh thighs, set the pot to sauté, add oil, season the chicken, and brown 3–4 minutes per side until the skin is crispy. Remove and set aside. Skip this step for frozen thighs.
Pour 1 cup of your chosen liquid into the pot and scrape the bottom to loosen any browned bits.
Place the trivet in the pot and arrange the chicken on top. Lock the lid and set the vent to sealed.
For boneless thighs, cook on high pressure for 8 minutes (fresh) or 12 minutes (frozen). For bone-in thighs, cook on high pressure for 10 minutes (fresh) or 15 minutes (frozen).
Release pressure naturally for 5 minutes, then open the vent to release remaining steam. Check that the chicken reaches 165°F. If it hasn't, reseal the lid and let it rest 5 minutes; if still undercooked, seal and cook 1–3 minutes more on high pressure.
Let the chicken rest 5 minutes before serving.
Notes
Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months.
Use any liquid—water, broth, or juice—to flavor the chicken and create a flavorful cooking environment.
Always verify doneness with a meat thermometer; 165°F is the safe internal temperature.
Calories: 266 kcal · Carbs: 1 g · Protein: 35 g · Fat: 13 g · Sodium: 629 mg · Fiber: 1 g · Sugar: 1 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.