Smoky Instant Pot Chicken Thighs (Using Fresh or Frozen Chicken)

Say hello to delicious. I looove cooking all sorts of chicken in the Instant Pot (try my Instant Pot chicken breast recipe) and my Instant Pot whole chicken recipe– it’s sooooo easy – but I have a bit of a soft spot for these really easy Instant Pot Chicken Thighs.

Flavourful, moist and tender meat wrapped up in browned and crispy skin, seasoned with smoky 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.’

Instant Pot Table of Contents

Why You’ll ♡ This

• This recipe affordable and made with pantry staples.
• It is very easy to prep and simple to cook.
• They turn out perfectly juicy every single time.
• A great freezer and meal prep friendly eat.
• Suitable for Paleo, Whole 30, Low Carb, Keto or any other diet that emphasizes ‘clean’ protein choices.

Make This Instant Pot Chicken Thighs Recipe in 8 Easy Steps

Make this simple Chicken Thighs Instant Pot recipe in only 8 steps. See the ‘variations’ section below for modification options.

1. Step 1. In a medium sized mixing bowl, combine paprika, coriander, herbs, allspice (optional), garlic, ginger, Sea Salt Flakes  , pepper, 2 tbsp olive oil and 2 tbsp chicken broth to create a paste.
2. Step 2. Put chicken thighs in a bowl and coat thighs in the paste.
3. 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.
4. 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.
5. Step 5. Insert trivet and add chicken thighs to the top of the trivet.
6. Step 6. Select the pressure cook or manual button (dependent upon IP model), select high pressure and set the timer to 12 minutes.
7. Step 7. Let the steam release naturally, about 10-15 minutes, before opening lid and removing them with some tongs.
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.

How To Cook Instant Pot Frozen Chicken Thighs

Yeap, you can cook frozen pressure cooker chicken thighs in the Instant Pot. So easy, so tempting to never thaw thighs again… Before cooking from frozen, make sure the thighs are separated. (Large chunks of meat will not cook properly.)

To season frozen chicken thighs, either season them before cooking (I prefer this method) or cook without seasonings and add them after cooking.

To cook from frozen, increase the time under pressure to 14-15 mins (instead of 12). Experiment with this timing as it may vary depending on the size of your frozen pieces.

You should always, always, always check the internal temperature of your chicken thighs to make sure they’re safe (they are done when the internal temperature reaches at least 74C (165 F)) on an instant read digital thermometer, but it’s especially important to do so when cooking from frozen.

If you want a quick visual cooking times guide then here you go.

• Bone-in skin on thighs or skinless thighs => 12 minutes.
• Instant Pot boneless chicken thighs skin on or skinless thighs => 8-10 minutes.
• Frozen thighs => 14-16 minutes. Just make sure they are added in individually and not in a big lump.

If you want to cook more from frozen, you can also cook

• frozen pork chops in the Instant Pot
• frozen chicken breast in the Instant Pot.

Recipe Tips And Variations

I love this recipe 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 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 a few minutes).
• Tip 3. Change up the cooking liquid. Instead of chicken broth, you can use water, stock or pineapple juice etc.

• Tip 4. If you don’t have the time, skip the browning step. This adds a lovely flavour to the end dish and crisps the skin, but if you don’t have the time, you can skip browning.
• Tip 5. You can cook veggies whilst cooking chicken thighs in the Pressure Cooker. Easily add in veggies like potatoes and carrots in the bottom of the Instant Pot when cooking the meat.
• Tip 6. Larger chicken thighs may need more time. Use a instant read digital thermometer (see recipe for desired internal temperature) to make sure your meat has cooked fully through

• Tip 7. 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 8. Keep the cooking liquid for other recipes. You’ve just created a wonderfully flavourful stock. Use it for stews, soups and more.

Recipe Variations

The seasonings provided for these Instant Pot Bone in Chicken Thighs are only suggestions – adjust them or change them altogether to suit your preferences. Try

• Creole Seasoning.
• Greek Seasoning.
• Blackened Seasoning.
• Poultry Seasoning.

Recipe Video

Prep Ahead & Storing

Prep ahead – You can season the chicken and keep uncooked in the refrigerator for up to 2 days. Alternatively season them and freeze uncooked meat till needed.

Store – Keep leftovers in an airtight container in the refrigerator for up to 4 days. Great for meal prep.

Freeze

• Let them cool down then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store in the freezer for 2-3 months.

Other Delicious Chicken Recipes

• Instant Pot Butter Chicken.
• Instant Pot Hibachi Chicken.
• Pressure Cooker Chicken Breast.
• Check out my Instant Pot collection for lots more recipes and ideas.

Serving Suggestions

• Creamy Instant Pot Mashed Potatoes.
• Creole Hasselback Potatoes.
• Serve them with Instant Pot rice for a quick meal
• Tomato Cucumber Salad. <= keeps this low carb
• … Or over a bed of mixed greens. I like to add pomegranate seeds and chilli oil, but if you are following a keto/Whole 30/Paleo diet, try olive oil with a squeeze of lemon or lime.

Weight Watchers Points

If you replace the 1 tbsp olive oil used for frying with a calorie-controlled cooking spray, there are:

• 11 Blue Plan SmartPoints per serving of skin on thighs.
• 4 Blue Plan SmartPoints per serving of skinless thighs.

Thank you for reading my Instapot chicken thighs recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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4.94 from 16 votes

How to Cook Instant Pot Chicken Thighs {Using Fresh or Frozen Chicken}

An easy and flavourful recipe for Instant Pot chicken thighs.

Prep Time5 mins

Cook Time18 mins

Total Time23 mins

Course: Main

Keyword: best chicken thighs recipe, easy chicken thighs

Servings: 6

Calories: 311kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp Herbes de Provence
• 1/4 tsp ground allspice optional
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• Salt
• Ground black pepper
• 180 ml chicken stock divided
• 3 tbsp olive oil divided
• 6 chicken thighs skin on

UK Measures – **Convert to US Measures**

Instructions

• In a small bowl mix together the paprika, coriander, herbs, allspice if using, garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock into a paste.
• Put the chicken thighs in a bowl and coat the thighs in the paste.
• Select the sauté setting of the Instant Pot, add in remaining oil and when hot brown the chicken thighs on both sides (about 3 mins on either side).
• Remove the chicken thigs from the Instant Pot, and set aside on a plate.
• Add the remaining chicken stock into the Instant Pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
• Place the trivet inside before adding the chicken thighs on top of the trivet.
• Cover your Instant Pot and set the valve to the SEALING position.
• Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins. 
  
• Cook till done then let the steam release naturally about 10-15 mins before opening.
• Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 74C (165 F)). You can recook for a further 5 mins if not.

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Video

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Mixing Bowl

Notes

The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.

To cook from frozen chicken thighs, increase the time under pressure to 20-25 mins (instead of 12). Experiment with this timing as it may vary depending on the size of your frozen chicken thighs.

For best results, do a natural release. If you want to do a quick release, you will need to increase the time under pressure. If the internal temperature of the chicken thighs isn’t high enough (at least 74C (165 F)), cook longer.

Weight Watchers Points 

If you replace the 1 tbsp olive oil used for frying with a calorie-controlled cooking spray, there are:

• 11 Blue Plan Smartpoints per serving with the skin on
• 4 Blue Plan Smartpoints per serving for skinless

Serving Suggestions

I have a few ideas for you:

•  Make this easy Instant Pot brown rice for a quick side (or any of my Instant Pot rice recipes).
•  How about a little potato soup made in the Instant Pot on the side of your Instant Pot chicken breast?
• Or you can try these Instant Pot Sweet Potatoes or Scalloped Potatoes.

Nutrition

Calories: 311kcal | Protein: 18g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 87mg | Potassium: 231mg | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 1.4mg