Instant Pot Chicken Thighs

These instant pot chicken thighs are juicy, flavorful, and ready in under 30 minutes. If you’ve been looking for a reliable way to cook bone-in chicken thighs without babysitting the oven, this is it.

The seasoning blend here is simple but hits all the right notes. A mix of smoked paprika, garlic powder, and thyme gives the chicken a ton of flavor without anything fancy.

What I really like about this method is that you sear the chicken first, then pressure cook it. That way you get both crispy skin and tender, fall-off-the-bone meat.

There’s also an optional broil step at the end if you want the skin extra crispy. I highly recommend it – it only takes a few minutes and makes a big difference.

Serve the chicken with the pan juices spooned on top and you’ve got a seriously good meal with very little effort.

What Makes This Recipe So Good

Crispy Skin Without Deep Frying – The sear-then-broil method gives you seriously crispy chicken skin without all the oil and mess of frying.

Fall-Off-The-Bone Tender – Pressure cooking bone-in thighs for 10 minutes makes the meat incredibly juicy and tender every single time.

Built-In Gravy – The pan juices from the broth and lemon juice create a flavorful sauce you can spoon right over the chicken.

Ingredients

• 8 Bone-In Skin-On Chicken Thighs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Dried Thyme
• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 4 cloves Garlic, minced
• 1 cup Chicken Broth
• 1 tablespoon Lemon Juice
• Fresh Parsley, chopped, for garnish

Directions

Step 1

Pat the chicken thighs dry with paper towels. Season them on both sides with salt, black pepper, garlic powder, smoked paprika, onion powder, and dried thyme.

Step 2

Set the Instant Pot to saute mode and add the olive oil and butter. Once the butter is melted and hot, place the chicken thighs skin side down in the pot, working in batches. Sear for 4 to 5 minutes until the skin is golden and crispy. Flip and sear for 2 minutes on the other side. Remove and set aside.

Step 3

Add the minced garlic to the pot and cook for 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.

Step 4

Place the trivet in the pot and arrange the chicken thighs skin side up on top. Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.

Step 5

When the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting.

Step 6

For extra crispy skin, transfer the chicken thighs to a baking sheet skin side up and broil on high for 3 to 4 minutes until the skin is deeply golden and crispy.

Step 7

Garnish with fresh parsley and serve with the pan juices spooned over the top.

Pro Tips

Dry the Chicken Really Well

This is the most important step for getting crispy skin. Use paper towels and press down firmly on each thigh, especially on the skin side. If there’s any moisture left, the skin will steam instead of sear and you’ll get a pale, rubbery texture.

If you have extra time, season the thighs and let them sit uncovered on a plate in the fridge for 30 minutes to an hour before cooking. This dries out the skin surface even more and gives you a much better sear.

Don’t Crowd the Pot When Searing

You’ll probably need to sear in two batches of four thighs. If you put all eight in at once, the temperature drops too much and the chicken releases moisture instead of browning. You’ll basically be steaming the skin instead of crisping it.

Give each thigh a good inch of space around it. And don’t move them around while they sear. Let them sit untouched for the full 4 to 5 minutes so the skin releases naturally from the pot. If it’s sticking, it’s not ready to flip yet.

Scrape Up Every Browned Bit

After you sear the chicken and cook the garlic, there will be brown bits stuck to the bottom of the pot. When you pour in the broth and lemon juice, use a wooden spoon to scrape all of that up completely.

This isn’t just about flavor. If those bits stay stuck to the bottom, your Instant Pot might give you a burn notice and stop cooking. Getting the bottom fully clean before pressure cooking prevents that and keeps everything running smoothly.

Related Recipes

• Instant Pot Honey Garlic Chicken
• Instant Pot Butter Chicken
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Whole Chicken

Frequently Asked Questions

Can I use boneless skinless chicken thighs instead?

You can, but you will need to reduce the pressure cook time to about 8 minutes since boneless thighs cook faster. Keep in mind that without the skin you will not get that crispy seared exterior, so you can skip the broiling step at the end.

The flavor will still be great thanks to the seasoning blend and the pan juices, but bone-in skin-on thighs really do give you the best texture and richest flavor in this recipe.