Why thighs work well in the Instant Pot
Chicken thighs have more fat and connective tissue than breasts, so they stay tender and are harder to overcook. That makes them a forgiving choice for beginners and for meal prep. Pressure cooking also makes the meat very soft, close to fall-off-the-bone for bone-in pieces.
Bone-in or boneless?
Yes, you can put bone-in thighs in the Instant Pot. Many cooks prefer skin-on, bone-in thighs because they tend to stay juicier. Boneless, skinless thighs also work and cook faster. Skin from pressure cooking will be soft rather than crisp, which is covered below.
Basic method
- Add the trivet and about 1 cup of broth or water.
- Season the thighs and arrange them in a single layer, or overlapping slightly.
- Seal and cook on high pressure for the time in the table.
- Allow a natural release of about 5 to 10 minutes, then release the rest.
- Check that the meat reaches at least 165°F (74°C). Many people prefer dark meat a bit higher, around 175°F (80°C), for a more tender texture.
Cook times
| Thighs | Fresh | Frozen |
|---|---|---|
| Boneless, skinless | about 8 minutes | about 12 to 15 minutes |
| Bone-in, skin-on | about 10 to 15 minutes | about 15 to 20 minutes |
These are approximate. Large thighs and pieces frozen together need the longer end of the range, and the pot will take extra time to reach pressure. If you want a quick walkthrough of other cuts, see our Instant Pot chicken cook time chart.
Cooking thighs from frozen
Chicken thighs can be cooked from frozen. Skip browning, put the thighs on the trivet and cook for about 15 to 20 minutes at high pressure, depending on size. Check the internal temperature in a few places, since frozen clumps can cook unevenly. If any part is not done, reseal and cook a few more minutes.
How to crisp the skin
The pot makes the skin soft, so finish it afterward:
- Place the cooked thighs skin side up on a sheet pan and broil for a few minutes, watching closely.
- Or crisp them in an air fryer for a few minutes.
Make gravy from the juices
Remove the chicken, then use the sauté setting to bring the liquid to a simmer. Stir in a slurry of cornstarch and cold water until thickened. Use cornstarch rather than flour, which can clump or leave a raw taste. Serve over mashed potatoes, rice or noodles.
Flavor ideas
- Honey garlic thighs: marinate briefly in garlic, soy sauce and vinegar, cook under pressure, then reduce the sauce with honey. Some recipes cook rice in a bowl on a trivet above the chicken. For a layered version, see our Instant Pot chicken and rice guide.
- Simple spice rub: paprika, garlic powder, onion powder, salt and pepper.
- Lemon herb: lemon juice, garlic and dried herbs in the broth.
Prefer lean meat? See our Instant Pot chicken breast guide.
Storage
Refrigerate cooked thighs in airtight containers for about 3 to 4 days, or freeze in portions. Reheat to 165°F (74°C). Store them with a little of the juices to keep them moist.
FAQ
What is the best method for cooking chicken thighs?
It depends on your goal. The Instant Pot is fast and tender, the oven or air fryer gives crispier skin. A combination of pressure cooking then broiling gives both.
How long does it take to cook chicken thighs from frozen?
Often about 15 to 20 minutes at high pressure, plus time to come to pressure.
Do chicken thighs steam in the Instant Pot?
They cook by pressure and steam on the trivet, usually 8 to 15 minutes at pressure depending on the type.