When it comes to quick weeknight dinners, meal prepping, or effortless comfort food, Instant Pot chicken thighs are unbeatable. Unlike chicken breasts—which can dry out easily under high pressure—chicken thighs stay incredibly moist, juicy, and tender every single time.
Whether you are using boneless, bone-in, fresh, or frozen meat, these 15 easy Instant Pot chicken thigh recipes will take your pressure cooker game to the next level with simple step-by-step instructions.
1. Easy 20-Minute Everyday Instant Pot Chicken Thighs
The baseline master recipe for perfectly seasoned, tender boneless chicken thighs.
- Prep time: 5 mins | Cook time: 8 mins (High Pressure) | Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ cup chicken broth
- Salt and black pepper to taste
Step-by-Step Instructions
- Season: Pat chicken thighs dry with paper towels. Mix garlic powder, paprika, onion powder, salt, and pepper in a small bowl and rub evenly over the chicken.
- Sear: Turn the Instant Pot to Sauté mode and add olive oil. Once hot, sear chicken thighs for 2 to 3 minutes per side until golden brown. Remove chicken and set aside.
- Deglaze: Pour chicken broth into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom (this prevents the “Burn” error).
- Pressure cook: Return chicken to the pot. Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
- Release & serve: Allow a 5-minute Natural Release (NR), then quick-release remaining steam. Serve warm.
2. Garlic Butter Instant Pot Chicken Thighs
Succulent chicken thighs coated in a rich, pan-dripping garlic butter sauce.
- Prep time: 5 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp butter (divided)
- 4 cloves garlic, minced
- ½ cup chicken stock
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Step-by-Step Instructions
- Sear: Melt 1 tablespoon of butter on Sauté mode. Season chicken with salt and pepper, then sear for 2 minutes per side. Remove chicken.
- Deglaze & aromatics: Add minced garlic and remaining 2 tablespoons of butter; cook for 30 seconds until fragrant. Pour in chicken stock and scrape the bottom thoroughly.
- Pressure cook: Reinsert chicken. Lock lid and cook on High Pressure for 8 minutes.
- Finish: Perform a quick release after 5 minutes. Stir in fresh parsley and spoon the garlic butter sauce over the chicken before serving.
3. Sticky Honey Garlic Instant Pot Chicken Thighs
A sweet, savory crowd-pleaser with a glossy, finger-licking sauce.
- Prep time: 5 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp cold water (slurry)
- Sesame seeds and green onions for garnish
Step-by-Step Instructions
- Whisk sauce: Whisk together honey, soy sauce, and minced garlic in a bowl.
- Combine: Place chicken thighs into the Instant Pot inner pot and pour the honey garlic mixture over them.
- Pressure cook: Lock the lid, set to Sealing, and cook on High Pressure for 8 minutes.
- Thicken sauce: Quick-release steam. Remove chicken. Turn Instant Pot to Sauté mode, pour in the cornstarch slurry, and stir for 2 to 3 minutes until sauce thickens into a glaze.
- Serve: Coat chicken in the thickened sauce and top with sesame seeds and green onions.
4. Crispy Skin Instant Pot Bone-In Chicken Thighs
Get the depth of flavor from bone-in meat with golden, crispy skin using your oven broiler.
- Prep time: 5 mins | Cook time: 10 mins | Servings: 4
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¾ cup chicken broth
- Salt and pepper to taste
Step-by-Step Instructions
- Season & Sear: Season skin generously. Melt oil on Sauté mode and sear chicken skin-side down for 4 to 5 minutes until golden. Flip and sear for 1 minute. Remove chicken.
- Deglaze: Pour in chicken broth and scrape the pot completely clean.
- Pressure cook: Place a trivet inside the pot and arrange chicken thighs skin-side up on top. Cook on High Pressure for 10 minutes, followed by a 5-minute natural release.
- Crisp skin: Transfer chicken to a baking sheet and broil in your oven for 3 to 4 minutes until skin turns crackling-crisp.
5. Creamy Tuscan Instant Pot Chicken Thighs
Sun-dried tomatoes, spinach, and garlic cream sauce turn this into a restaurant-worthy keto dinner.
- Prep time: 10 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 1.5 lbs boneless chicken thighs
- ½ cup heavy cream
- ⅓ cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh baby spinach
- ⅓ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tbsp olive oil
Step-by-Step Instructions
- Sear: Brown seasoned chicken in olive oil on Sauté mode (2 mins per side). Remove chicken.
- Deglaze: Pour in chicken broth, scraping the bottom carefully.
- Pressure cook: Return chicken to pot and cook on High Pressure for 8 minutes. Quick-release steam.
- Make cream sauce: Remove chicken. Stir heavy cream, sun-dried tomatoes, and Parmesan cheese into the hot liquid on Sauté mode until smooth.
- Wilt & combine: Fold in fresh spinach until wilted. Return chicken to sauce and serve.
6. Sweet Teriyaki Instant Pot Chicken Thighs
A healthy takeout alternative served over fluffy rice and steamed vegetables.
- Prep time: 5 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 2 lbs boneless chicken thighs
- ⅓ cup soy sauce
- 3 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water
Step-by-Step Instructions
- Mix sauce: Combine soy sauce, brown sugar, rice vinegar, ginger, and garlic.
- Pressure cook: Place chicken into pot, pour sauce over top, and cook on High Pressure for 8 minutes.
- Thicken: Quick-release steam. Remove chicken and shred or slice. Turn Instant Pot to Sauté, whisk in cornstarch slurry, and simmer for 2 minutes until glossy.
- Assemble: Toss chicken back into teriyaki glaze and serve over rice.
7. Instant Pot Frozen Chicken Thighs (No Thawing!)
Forgot to thaw dinner? Cook tender chicken thighs straight from the freezer.
- Prep time: 2 mins | Cook time: 12–15 mins | Servings: 4
Ingredients
- 1.5 lbs frozen boneless chicken thighs (individual pieces, not stuck together)
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Step-by-Step Instructions
- Liquid first: Pour chicken broth into the inner pot.
- Add frozen chicken: Place frozen chicken thighs into the pot. Sprinkle seasoning blend over the top.
- Pressure cook: Lock lid and set to High Pressure for 12 minutes (use 15 minutes for thick bone-in thighs).
- Natural release: Allow a 10-minute Natural Release to keep meat tender, then quick-release remaining steam.
8. Honey Mustard Instant Pot Chicken Thighs
A zesty blend of Dijon mustard and honey creating a silky pan gravy.
- Prep time: 5 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 1.5 lbs boneless chicken thighs
- 3 tbsp Dijon mustard
- 2 tbsp yellow mustard
- 3 tbsp honey
- ½ cup chicken broth
- 2 tbsp heavy cream (optional for extra creaminess)
Step-by-Step Instructions
- Whisk sauce: Mix Dijon mustard, yellow mustard, honey, and chicken broth together.
- Cook: Place chicken in pot and pour honey mustard mixture over top. Lock lid and cook on High Pressure for 8 minutes.
- Thicken & finish: Quick-release steam. Remove chicken, stir heavy cream into the pot on Sauté mode, and simmer 2 minutes before serving over chicken.
9. Pulled BBQ Instant Pot Chicken Thighs
Easily shredded chicken smothered in smoky barbecue sauce for sandwiches and tacos.
- Prep time: 5 mins | Cook time: 10 mins | Servings: 6
Ingredients
- 2.5 lbs boneless chicken thighs
- 1 cup your favorite BBQ sauce
- ¼ cup chicken broth or apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
Step-by-Step Instructions
- Layer ingredients: Pour broth or apple cider vinegar at the bottom of the pot. Place chicken thighs on top and sprinkle with spices.
- Add BBQ sauce: Pour BBQ sauce evenly over chicken (do not stir to avoid burn warning).
- Pressure cook: Cook on High Pressure for 10 minutes, followed by a 5-minute Natural Release.
- Shred: Remove chicken, shred using two forks, and mix back into the pot with warm BBQ juices.
10. Lemon Herb Instant Pot Chicken Thighs
Light, clean, and Mediterranean-inspired flavor profile.
- Prep time: 5 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 1.5 lbs boneless chicken thighs
- Juice and zest of 1 fresh lemon
- ½ cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 cloves garlic, minced
- 1 tbsp olive oil
Step-by-Step Instructions
- Sear: Brown chicken in olive oil using Sauté mode for 2 minutes per side. Remove chicken.
- Deglaze: Add chicken broth, lemon juice, lemon zest, garlic, oregano, and thyme. Scrape pot bottom thoroughly.
- Pressure cook: Reinsert chicken and cook on High Pressure for 8 minutes.
- Serve: Quick-release steam and serve garnished with lemon slices and fresh parsley.
11. Instant Pot Chicken Thighs in Mushroom Gravy
Classic comfort food featuring tender chicken coated in a velvety mushroom gravy.
- Prep time: 10 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 1.5 lbs boneless chicken thighs
- 8 oz sliced cremini mushrooms
- 1 small yellow onion, diced
- ¾ cup beef or chicken broth
- 2 tbsp butter
- 2 tbsp cornstarch + 2 tbsp cold water
Step-by-Step Instructions
- Sauté veggies: Melt butter on Sauté mode. Cook mushrooms and onion for 4 minutes until softened. Remove veggies.
- Deglaze & assemble: Pour in broth, scrape bottom completely, then return mushrooms, onions, and seasoned chicken to pot.
- Pressure cook: Cook on High Pressure for 8 minutes, followed by quick release.
- Make gravy: Remove chicken. Stir cornstarch slurry into simmering mushroom broth on Sauté mode until thickened. Serve over chicken and mashed potatoes.
12. Mexican Shredded Instant Pot Chicken Thighs
Perfect taco meat for burritos, nachos, enchiladas, and rice bowls.
- Prep time: 5 mins | Cook time: 10 mins | Servings: 6
Ingredients
- 2.5 lbs boneless chicken thighs
- 1 packet (1 oz) taco seasoning
- 1 cup chunky salsa (or salsa verde)
- ½ cup chicken broth
- Juice of 1 lime
Step-by-Step Instructions
- Combine: Pour chicken broth into pot. Add chicken thighs and sprinkle taco seasoning evenly over top.
- Top with salsa: Pour salsa over chicken without stirring.
- Pressure cook: Cook on High Pressure for 10 minutes with a 5-minute Natural Release.
- Shred & season: Shred meat inside the pot, mix with cooked juices, and finish with fresh lime juice.
13. Creamy Bacon Ranch Instant Pot Chicken Thighs
Indulgent “Crack Chicken” style thighs with bacon, cream cheese, and cheddar.
- Prep time: 10 mins | Cook time: 8 mins | Servings: 6
Ingredients
- 2 lbs boneless chicken thighs
- 8 oz cream cheese (softened & cubed)
- 1 packet dry Ranch seasoning mix
- ½ cup chicken broth
- 6 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
Step-by-Step Instructions
- Pressure cook: Add chicken broth, chicken thighs, and Ranch seasoning to pot. Cook on High Pressure for 8 minutes.
- Melt cheese: Quick-release steam. Turn to Keep Warm mode, add cubed cream cheese, and whisk until melted and smooth.
- Finish: Stir in shredded cheddar cheese and crumbled bacon before serving warm.
14. Instant Pot Salsa Verde Chicken Thighs
Tangy green salsa chicken made with just 4 basic pantry ingredients.
- Prep time: 3 mins | Cook time: 8 mins | Servings: 4
Ingredients
- 2 lbs boneless chicken thighs
- 1 jar (16 oz) salsa verde (tomatillo salsa)
- 1 tsp cumin
- Fresh cilantro, chopped
Step-by-Step Instructions
- Assemble: Place chicken thighs in the inner pot, sprinkle with cumin, and pour the entire jar of salsa verde over top.
- Pressure cook: Lock lid and cook on High Pressure for 8 minutes.
- Release & shred: Allow 5 minutes natural release, then quick-release remaining steam. Shred chicken into tangy green sauce and top with fresh cilantro.
15. Spicy Buffalo Instant Pot Chicken Thighs
Zesty wing-style chicken thighs perfect for game day sliders or low-carb meal prep.
- Prep time: 5 mins | Cook time: 10 mins | Servings: 4
Ingredients
- 2 lbs boneless chicken thighs
- ¾ cup Frank’s RedHot Original sauce
- 3 tbsp melted butter
- ½ tsp garlic powder
- Ranch or blue cheese dressing for serving
Step-by-Step Instructions
- Pressure cook: Place chicken, garlic powder, and ½ cup of hot sauce into pot. Cook on High Pressure for 10 minutes.
- Shred: Quick-release steam and shred chicken thighs with two forks.
- Finish sauce: Stir remaining ¼ cup hot sauce and melted butter into the shredded chicken until glossy and coated. Serve with Ranch or blue cheese.
