Instant Pot Chicken Thighs Recipe

What’s in Instant Pot chicken thighs?

Chicken thighs, broth and seasonings are all you need to make the BEST pressure cooker chicken thighs! It’s the one of my favorite budget friendly recipes.

Chicken Thighs: This method is best for preparing boneless, skinless chicken thighs. Chicken Broth: I love using Homemade Chicken Broth whenever I have the chance. Seasonings: A simple medley of Italian seasoning, garlic powder, onion powder, salt and pepper is what creates the very best flavor. Feel free to adjust as needed.

What do you serve with chicken thighs?

You can serve these chicken thighs whole as part of a meal with your favorite veggie and potato sides. You can also use the shredded chicken in lots of other recipes. Try it in:

Shredded Chicken Tacos Crockpot White Chicken Enchilada Soup Chicken Chili Chinese Chicken Salad

How to Store and Reheat

These chicken thighs are perfect for your weekly meal prep! Let the chicken pieces cool completely before storing in airtight containers, shredded or whole, in the fridge. The cooked chicken will keep well for up to 4 days. You can use the chicken cold to top salads and sandwiches, or reheat it in the oven at 350°F of 15 to 20 minutes until heated through. Take care to only reheat cooked chicken once.

How to Freeze

Let the cooked chicken thighs cool to room temperature, then wrap tightly in plastic wrap and place in an airtight container or freezer bag. Defrost in the fridge overnight before using.

Notes from the Test Kitchen

I browned the thighs using the sauté function on the Instant Pot and thought this gave the chicken extra flavor and texture. Browning is totally optional. The chicken was cooked nicely at 12 minutes. However, I added 3 minutes to the cooking time to make it more easily shreddable. If shredding, simply shred with 2 forks once cool enough to touch.

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title: “Instant Pot Chicken Thighs Recipe” ShowToc: true date: “2024-10-24” author: “Anna Blanton”

What’s in this Instant Pot Chicken Thighs Recipe?

Juicy chicken thighs cooked in a sweet and savory blend of garlic, maple syrup, and barbecue sauce is the perfect weeknight meal. All you need is a pressure cooker!

Chicken Thighs: I prefer to use bone-in, skin-on chicken thighs for this recipe as they are less likely to overcook. If you use boneless, you’ll need to cook them for less time. Salt + Pepper: Enhance the natural flavor of the chicken. Garlic: Adds an earthy flavor to the dish. Maple Syrup: Adds a touch of sweetness. Barbecue Sauce: Adds a tangy, smoky flavor to the chicken and helps keep it moist. Olive Oil: Helps the chicken sear without burning. Water: Helps bring up any browned bits to prevent a burn notice during cooking. Cornstarch: Thickens the sauce.

Pro Tip: Honey can be substituted for the maple syrup if desired.

Variations on Pressure Cooker Chicken Thighs

You can follow this simple recipe for Instant Pot chicken thighs and use any seasonings or sauces you like. So feel free to skip the sauce I use if you prefer. Season your chicken with just about any spices, such as chicken seasoning, Italian seasoning, herbs de Provence, or Creole seasoning. Or swap out the barbecue sauce for teriyaki sauce, Korean BBQ sauce, Italian dressing, sweet and sour sauce, or Buffalo sauce.

How to Store and Reheat

Store leftover Instant Pot chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven for 15-20 minutes, until warmed through.

How to Freeze

Freeze chicken thighs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Keep the pressure cooker out and serve these tasty chicken thighs with Instant Pot basmati rice, Instant Pot mashed potatoes, Instant Pot twice baked potatoes, or Instant Pot mac and cheese. Add some Instant Pot BBQ baked beans and creamy coleslaw for a complete barbecue-inspired meal.