Two pieces of Instant Pot Chicken Thighs with broccoli on a white plate and dark wood table.
Print

Easy Instant Pot Chicken Thighs

This Easy Instant Pot Chicken Thighs RecipeĀ is easy, delicious, juicy, tender, and flavorful and fast! Includes chicken seasoning and gravy recipes too!
Course Main Dishes
Cuisine American, Mexican
Keyword Chicken, chicken thighs, Instant Pot Chicken Thighs
Prep Time 5 minutes
Cook Time 5 minutes
Natural Release 10 minutes
Total Time 20 minutes
Servings 4
Calories 222kcal
Author Michele @ Flavor Mosaic

Ingredients

Instant Pot Chicken Thighs

  • 4 each boneless, skinless chicken thighs (can use bone-in chicken thighs, just read notes below)
  • 1 Tablespoon taco seasoning (Homemade or store bought)
  • 1 cup chicken broth (Can use water instead)

Instant Pot Chicken Gravy

  • Drippings from Instant Pot Chicken Thighs
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water

Instructions

Instant Pot Chicken Thighs

  • Season the chicken with salt, pepper, and taco seasoning (or your favorite seasoning).
  • Press the SAUTE function on the Instant Pot. Wait until it shows "Hot" and then add a tablespoon of olive oil or avocado oil.
  • Add the chicken thighs. Cook about 3 minutes. Then turn the chicken and cook for about another 3 minutes on the other side.Remove the chicken from the Instant Pot.
  • Pour in 1 cup water or chicken brother (either will work.) Add the trivet into the Instant Pot and place the chicken thighs on the trivet.
  • Close the lid and move the seal into the sealing position. Press Pressure cook and change the time to 5 minutes. The Instant pot will take about 5 to 8 minutes to come up to pressure and then cook for 5 minutes.
  • Let the Instant Pot naturally release for 10 minutes, then do a quick release. After the pressure valve has dropped, open the lid, and carefully remove the chicken thighs and trivet.Serve with your favorite side dish, such as fresh broccoli or rice.

Instant Pot Chicken Gravy

  • Press cancel on the Instant Pot. Then press the SAUTE button and let the Instant Pot heat up.
  • In a measuring cup, stir together 2 Tablespoons of cornstarch with 2 Tablespoons of COLD water. It is important that it is cold.
  • Pour the cornstarch mixture into the Instant Pot with the chicken drippings.
  • Stir the gravy occasionally for 2 or 3 minutes until thickened. Then press cancel on the Instant Pot and serve the chicken gravy with the Instant Pot Chicken Thighs.

Notes

For Bone-In Chicken Thighs:
  1. Pressure Cook for 10 minutes.
To Cook Chicken from Frozen:
  1. For Frozen boneless chicken thighs cook for 7 minutes.
  2. For Frozen bone-in chicken thighs cook for 12 minutes.

Nutrition

Calories: 222kcal | Carbohydrates: 4g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 417mg | Potassium: 464mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 4.4mg | Calcium: 19mg | Iron: 1.5mg