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

An easy and flavourful recipe for Instant Pot chicken thighs.
Course Main
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6
Calories 311kcal


  • 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


  • 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.



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

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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