These easy Instant Pot chicken thighs are superbly tender, juicy, and moist each and every time you make them! They're perfect as a main dish of their own, tossed with pasta and sauce, cooled and cubed for salads, or shredded for sandwiches, and more!
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Instructions
Pour water or chicken broth into the bottom of your inner pot of the Instant Pot and place trivet inside next. *Use at least 1 cup for a 6-quart Instant Pot, or 1 ½ cups for an 8-quart Instant Pot.
Add the chicken pieces on the trivet, then combine spices and season chicken thighs generously. *The chicken can overlap a bit, but should be in a single layer when placed on the trivet.
Close the Instant Pot and securely seal the lid and close the steam vent. Set the manual cook function to 10 minutes for boneless chicken thighs, 12 minutes for bone-in chicken thighs, or 14 minutes for frozen chicken thighs (bone-in or boneless).
Allow the pressure cooker to run the cooking cycle, then allow 5 minutes for the natural pressure release (NPR). Once the 5 minutes has passed, carefully manually vent the remaining steam until the pressure button drops.