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    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Chicken Thighs Recipe

    Instant Pot Chicken Thighs Recipe

    Published: Jul 13, 2018 · Modified: Nov 12, 2020 by Anna 145 Comments · This post may contain affiliate links.

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    Instant Pot Chicken Thighs Recipe - the best and easy way to cook bone-in and skin-on chicken thighs in your pressure cooker. Bonus: you can also make a delicious gravy!

    I like to serve this chicken with Crispy Sweet Potato Fries or my Instant Pot Sweet Potatoes.

    Side shot of roasted chicken thighs on white plate.

    I am so excited to share my recipe and tips on how to cook chicken thighs in the Instant Pot pressure cooker! It's my favorite way to cook chicken thighs in my IP. They are juicy, flavorful with golden brown buttery skin. Perfect served for main dish or meal prep chicken cooked ahead of time for other dishes.

    INSTANT POT CHICKEN THIGHS

    These Instant Pot Chicken Thighs are so easy to make and budget friendly. You can use the thighs as a main dish or remove the meat off the bones and use in other recipes, as it is very flavorful because it's the dark meat. Save the liquid from cooking for soups or make a gravy to serve over the chicken. Gravy is always a good idea, just like in my Instant Pot Turkey Breast recipe!

    Overhead shot of chicken thighs in Instant Pot.

    HOW TO SEASON INSTANT POT CHICKEN THIGHS?

    Since my goal is to always make the recipe easy without sacrificing the flavors, I am sharing my go-to easy poultry seasoning. I season the chicken thighs on the skin side first. All you need is: salt, black pepper, paprika and dried oregano. That's it! Sprinkle and you are done. The skin side is the first one to be browned in the pot so place the thighs skin side down in a heated pot with oil and butter. Let it brown for 2 to 3 minutes. The addition of butter will give you the crispy, golden brown skin. The more browned the chicken is, the more flavor it and the gravy will have but watch it so it won't burn.

    Overhead shot of raw bone-in skin-on chicken thighs, seasoned with salt, pepper, paprika and oregano, on white plate.

    Next, flip it on the other side and let it cook for just a minute. Press "cancel/off" button. Remove the chicken onto a plate and add water to the IP. Scrape all the brown bits from the bottom of the IP insert. Place the trivet in the insert and arrange chicken thighs on the trivet. Now all you need to do is set the IP to cook for 12 minutes. Always check the internal temperature of the cooked meat. For chicken it's at least 165 degrees F. I checked my chicken thighs and they all were around 200 degrees F.

    TIPS FOR COOKING CHICKEN THIGHS IN THE INSTANT POT:

    1. Use chicken thighs that are roughly the same size for even cooking. I also like to trim any excess fat and skin from the thighs.
    2. Use combination of olive oil and butter for beautifully golden brown skin. That also means lots of flavor!
    3. Brown the skin side first. Let it brown until you see a good amount of brown bits on the bottom of the IP insert. Again, we are working on flavor here. It will also make for a very flavorful gravy!
    4. Twelve minutes was perfect for 4 good size chicken thighs. They came out absolutely perfect! If you want them more falling off the bone style, add 3 more minutes to cooking time.
    5. Letting the pressure release naturally is the best here, because it will prevent the chicken from drying out and make the thighs super juicy! I recommend the same in my Instant Pot Turkey Breast recipe.
    6. Let the chicken thighs rest for 10 minutes before serving. It will prevent the juices from escaping the meat.
    7. Making gravy is as easy as just thickening the liquid remaining in the IP insert after cooking the chicken thighs. You can use flour but I always recommend cornstarch because it makes the smoothest sauces and gravy.

    HOW TO MAKE THE GRAVY?

    When your Instant Pot is done, let it release the pressure naturally. It won't take long and you can set the table in the meantime. Remove the chicken thighs and the trivet from the insert. In a small bowl, whisk together cornstarch and water and add to the liquid at the bottom of the insert. You can press "saute" button and let it cook until it thickens. The liquid might just be hot enough so you won't need to do that.

    Close up shot of gravy being poured over chicken thigh cooked in pressure cooker.

    WHAT TO SERVE WITH CHICKEN THIGHS?

    My favorite side dish to serve with these chicken thighs, is a classic: mashed potatoes! We also love my Garlic Parmesan Roasted Brussels Sprouts on the side. Perfect dinner for Sunday or even a special occasion. You can also make my Sweet Potato Casserole (it's not only for the holidays!), German Potato Salad with Bacon, Loaded Mashed Potato Casserole or my Instant Pot Scalloped Potatoes. There are so many options!

    MORE INSTANT POT RECIPES:

    Instant Pot Whole Chicken

    Instant Pot Baked Potatoes

    Instant Pot Pot Roast

    Best Instant Pot Chili

    Instant Pot Spaghetti

    Instant Pot Fluffy Rice

    Instant Pot Chicken Lettuce Wraps

    Instant Pot Guinness Beef Stew

    More Instant Pot Chicken Recipes.

    Instant Pot Chicken Thighs with crispy skin, on white plate.

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    To learn more about the Instant Pot, check out my Guide for Beginners. Also, learn how to fix and prevent the "burn" message in my Instant Pot Burn Message post.

    Instant Pot Chicken Thighs with crispy skin, on white plate.

    Instant Pot Chicken Thighs Recipe

    Author: Anna
    The best and easy way to cook bone-in and skin-on chicken thighs in your pressure cooker. Bonus: you can also make a delicious gravy!
    More delicious Instant Pot recipes: www.crunchycreamysweet.com
    4.94 from 59 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Dish
    Cuisine American
    Servings 4 people
    Calories 384 kcal

    Ingredients
     
     

    • 4 bone-in skin-on chicken thighs
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 cup water
    • 1 tablespoon cornstarch

    Instructions
     

    • Trim excess skin and fat from chicken thighs.
    • Season with salt, pepper, paprika and oregano on the skin side.
    • Make sure the stainless steel insert is in your Instant Pot.
    • Press the "saute" function. Wait for 2 to 3 minutes and add oil and butter to the insert. 
    • When the butter is melted and sizzling, add garlic and stir in. Add chicken thighs to IP skin side down.
    • Brown for 2 to 3 minutes. The longer you let it brown and make brown bits on the bottom of the pot, the more flavor the chicken and gravy will have. Just make sure the chicken doesn't burn!
    • Flip the chicken onto the other side and cook for 1 minutes.
    • Press "cancel/off" button.
    • Remove chicken onto a plate and set aside.
    • Add water to Instant Pot and use wooden spoon to scrape the brown bits from the bottom of the insert.
    • Place trivet in the IP and arrange the chicken thighs on top.
    • Close lid, set the valve to "sealing" position and press "manual" button. Set the timer to 12 minutes. The IP will beep and start coming to pressure. Since it is already hot, it won't take long.
    • Once the IP is done cooking, press "cancel/off" button. Do not release the pressure but let it release naturally. If you are in a hurry, let it release naturally for at least 5 minutes.
    • When done, carefully open the lid away from your face. Place chicken on a plate and let rest.
    • Remove trivet from the IP.
    • In a small bowl, whisk cornstarch with 1/4 cup of water. Make sure there are no clumps. Add to liquid at the bottom of the IP. Stir until thickened. You can press the "saute" function to simmer it for a few minutes to help thicken the gravy.Serve chicken with gravy. You can also keep the liquid without thickening it and use for soups.

    Notes

    The chicken thighs are delicious served right away with classic side dishes like mashed potatoes and roasted vegetables OR you can let them cool until easy to handle and pull the meat off the bones. Use in salads and main dishes.

    Nutrition

    Calories: 384kcal | Carbohydrates: 3g | Protein: 23g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 721mg | Potassium: 307mg | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1.3mg
    Tried this recipe?Leave a comment with rating below!

    More Instant Pot Recipes

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    • Best Instant Pot Teriyaki Chicken
    • Instant Pot Corned Beef
    • Instant Pot Turkey Stock

    Reader Interactions

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      Recipe Rating




    1. Sonya says

      August 27, 2022 at 7:31 pm

      5 stars
      Ingredients on hand and an easy to follow recipe. The gravy was great, we served it over rice w a nice side salad. Def will be making again. Thank you!

      Reply
    2. Deborah says

      June 14, 2022 at 3:42 pm

      I have made this so many times my husband is Very picky and he loves this recipe I just want to say thanks for sharing.

      Reply
    3. Deb says

      February 22, 2022 at 7:20 am

      Haven’t made yet but will be making tonight. Can you tell me how long the natural release takes cos never used IP before. Just so I can time my potatoes and veg to serve with them
      Also, if add mushrooms will they be better sautéed first and added back in with water or sauté separately and add to juices just before thickening.

      Reply
      • Mark Ruiz says

        March 20, 2022 at 10:33 am

        How can I cook this without a pressure cooker

        Reply
    4. ZQ says

      December 17, 2021 at 7:08 am

      5 stars
      This was easy, quick, and delicious. Even my 12 year old loved it and she is not a big fan of chicken. Thanks for sharing!

      Reply
    5. Sue says

      October 15, 2021 at 6:39 pm

      4 stars
      This was pretty good. I also threw in some gnocchi, on sauté, when I took the chicken out to rest (and before adding cornstarch for gravy). Gnocchi are so quick and I like putting the IP to full use in cooking the whole meal. Another quick cooking veg could’ve been added at that stage too.

      Reply
      • Anna says

        October 21, 2021 at 10:39 pm

        Hi Sue! Thank you for making my recipe! I love that you added gnocchi! You can really play with this recipe and add more ingredients.

        Reply
    6. Maria Mariaa says

      September 10, 2021 at 6:06 pm

      Chicken was really good! I added garlic and onion powder and a little Lemon pepper zest. Instead of water I used chicken broth. I also let it natural release all the way. Actual awesome. Well done!

      Reply
    7. Chris says

      June 14, 2021 at 9:32 pm

      5 stars
      The recipe looked great and I tried to follow the instructions, but either operator error and machine error, the results were great but way under cooked after 4 times the recommended time.

      5 stars for the quick and simple recipe as the IP never going from ON to Counting down the time is not related to the good information here.

      Reply
      • Valerie says

        September 17, 2022 at 12:48 pm

        Hi Chris, you may not have put the IP valve on “sealing” (turn toward the back; clockwise til it stops). Without that step, the pressure never builds up. Hope this helps

        Reply
    8. Lauren Camp says

      June 10, 2021 at 11:14 pm

      5 stars
      Absolutely delicious! Such a simple and quick recipe to follow, the whole family loved it! Thank you!

      Reply
    9. Emily says

      May 25, 2021 at 8:32 pm

      5 stars
      This recipe was super easy and the chicken came out perfectly! I didn’t use the spices because I was using a marinade for a different recipe but it still worked really well. I’m an instant pot novice but the instructions were super clear and easy to understand.

      Reply
      • Anna says

        May 31, 2021 at 11:20 pm

        Thank you so much, Emily! I am so glad you enjoyed the chicken!

        Reply
    10. jerrilyn says

      March 29, 2021 at 8:13 pm

      Wow, a lot of great reviews I can't wait to try it! 🙂 Question: do i need the trivet or can I cook it directly in the pot? I hope I can I'd like to try it tonight. Trivet is in other home. 🙁

      Reply
      • Anna says

        April 11, 2021 at 9:25 pm

        I highly suggest using a trivet.

        Reply
        • Chris Bear says

          May 02, 2021 at 9:26 pm

          If you dont have the trivot, just add more fluid, half a cup to a cup. Beer and butter is fabulous... Then slow it down to the 'normal' setting - and add 4 to 5 minutes.... Wonderful outcome...

          Reply
          • Bonnie Frank says

            July 08, 2021 at 2:02 pm

            If you don't have a trivet, take foil and bunch up in balls 3 or 4 and place chicken on top of it.

            Reply
    11. Susan Daluga says

      March 25, 2021 at 2:54 pm

      I'm excited to try this tonight. You don't need to set a temperature right? Just pressure cook and the time? I'm new to the IP. I have only done the Air Fryer lid.

      Reply
      • Anna says

        March 26, 2021 at 10:36 pm

        Hi Susan! My Instant Pot does not set the temperature, just make sure it is set to cook at high pressure. I hope this helps!

        Reply
    12. kristie says

      March 20, 2021 at 9:37 am

      5 stars
      Incredible for chicken salad - tender like pulled pork when shredding!

      Reply
    13. NNiemi says

      February 22, 2021 at 9:19 pm

      5 stars
      Beyond amazing! My family loved this so much. Thank you for such a great recipe. I used chicken broth for the water and it made the gravy delicious. My chicken was frozen so I used someone else's suggestion and cooked it for 30 min, got impatient and released after 12 min. I broiled the chicken to crisp up the skin as I made the gravy. Wow, just wow!

      Reply
    14. Chas says

      January 30, 2021 at 1:38 am

      5 stars
      Amazing! I'm not the greatest cook and even with instant pot receipes I get a little intimidated. But this one is simple and delicious! Chicken was juicy and gravy was great!

      Reply
      • Anna says

        February 05, 2021 at 10:37 pm

        Thank you, Chas! I am so glad you like it!

        Reply
    15. Kathy Stanford says

      January 11, 2021 at 11:18 am

      5 stars
      Instead of water, I added white wine & with the garlic, I added 2 shallots, and sauteed them a bit. At the end, I reduced the sauce down w/o the cornstarch. It was very good and so quick!

      Reply
    16. CHamilton says

      December 17, 2020 at 12:50 pm

      5 stars
      I never, seriously, never, comment on recipes since I think tastes can be subjective. That being said, I HAD to leave a comment regarding this recipe. I was looking for an easy chicken thigh recipe on a night when dinner would have been a toss up between cereal or sandwiches. I
      This was the ticket! I cannot believe how tasty this was. Easy to make the chicken, easy to make the gravy and utterly delicious. Even my husband, who is like a picky toddler, loved this. I used smoked paprika since that was handy in my pantry and served the chicken with butter noodles and a green salad. This will be added to our routine dinner rotation for sure.

      Reply
    17. Kym says

      November 09, 2020 at 8:27 pm

      5 stars
      Made this ahead of time on Sunday . Then made rice and green beans to go with On Monday ... (my husband likes green beans with every thing ) when I got home from wk . Reheated the chicken and gravy while the Rice was cooking .. perfect quick meal for coming home from work

      Reply
      • D Fadler says

        January 17, 2021 at 8:28 pm

        Awesome and simple recipe!! Thank you it was my first ever in my Instant Pot! Thank you!!

        Reply
      • Nancy Siegal says

        July 18, 2021 at 9:48 am

        How much time do you need if your thighs are frozen and can I do 16 thighs in an a quart pot?

        Reply
    18. Heather says

      August 28, 2020 at 7:38 pm

      5 stars
      Made this for dinner and we loved it. The chicken was so tender and I didn't have to heat up the house. I will definitely be making this again and telling family members.

      Reply
      • Anna says

        August 31, 2020 at 9:54 pm

        Thank you so much, Heather!

        Reply
    19. Anni says

      August 16, 2020 at 1:23 pm

      5 stars
      Omigosh, where has this recipe been all my life?! We all took one bite of this incredibly easy to make chicken, and it was immediately apparent : this one is a KEEPER! I had a large package of chicken thighs that needed to be cooked before they went bad, and this recipe literally took less than 5 minutes to prep - I even used jarred garlic, and I only used water no broth. I ended up cooking all 8 for the same 12 minutes, NR for about 9 minutes, and they were falling off the bone. Looked exactly like your picture (which isn't always the case with the internet, LOL). Defatted the juices, added cornstarch, and the gravy was delicious and healthy, too! Thank you, thank you for this recipe!

      Reply
    20. Cinnamon A Flowers says

      August 05, 2020 at 7:23 pm

      5 stars
      Follow the recipe exactly and it turned out perfectly. We had a last-minute need for a quick meal because our schedule went out of whack and the dinner meat was not thawed completely this save the night!! Delicious and quick!!!

      Reply
    21. Shellbeee says

      July 20, 2020 at 10:38 pm

      5 stars
      This was soooo good! However, 4 pieces was not enough! Lol how do I double this recipe? I'm new to the IP. Do I brown them in batches but put all in at same time to pressure cook? I'm hoping to make 8. Does time stay the same for 8 pieces? Thank you in advance!

      Reply
      • Kym says

        November 09, 2020 at 8:30 pm

        I made it with a package of 6. And browned it in two batches .. I did use some bacon grease though

        Reply
      • B11ue says

        November 12, 2020 at 4:49 am

        The recipe is scalable. Put your cursor on the number 4 beside servings, then slide the bar. I love it when recipes have this!

        Reply
        • Carl W says

          December 06, 2020 at 1:25 pm

          Thanks for pointing this out!

          Reply
    22. Sierra says

      July 19, 2020 at 6:10 pm

      5 stars
      Yum loved this recipe, it’s fast and easy! Made some pan roasted veggies a side of Cous Cous while the instant pot was going. Dinner came together quick!

      Reply
    23. MG W says

      June 26, 2020 at 9:15 am

      5 stars
      I made this last night! IT was AMAYYYZING! Thank you.

      Reply
    24. Kim White says

      May 28, 2020 at 6:03 pm

      Hi,

      I wanted to make this recipe but my IP does not have a manual button. How do I set it to cook the 12 minutes on my version? Thanks!

      Reply
      • Anna says

        May 29, 2020 at 2:36 pm

        Hi Kim! Do you have a "pressure cook" button? The "manual" and "pressure cook" button are the same. Let me know!

        Reply
    25. Wendy says

      May 20, 2020 at 6:48 pm

      4 stars
      I made exactly as directed and the burn indicator came on. I will make it again but next time add more fluid and extra spices would make it tastier.

      Reply
      • Anna says

        May 20, 2020 at 10:16 pm

        Hi Wendy! It is very important to scrape any cooked-on bits from the bottom of the pot right after you brown the chicken. If you leave any, you will get the burn message. Hope this helps!

        Reply
      • Sara says

        July 24, 2020 at 7:30 pm

        5 stars
        Excellent. Followed the recipe exactly except added a tsp of “better than chicken“ bullion to the cup of water.

        Served with sticky jasmine rice and side salad w/sweet onion vinaigrette. Delicious & light summer meal.

        Reply
        • Anna says

          July 27, 2020 at 1:13 pm

          Thank you so much, Sara! I am glad you enjoyed the chicken!

          Reply
    26. Sharon says

      May 05, 2020 at 10:53 pm

      5 stars
      WOW. I just made this for my husband, my 2-YO and myself for dinner tonight. We all LOVED it! It was very easy to make and it didn't require a whole lot of ingredients and seasonings. The dish turned out super tasty, especially the chicken gravy! The amount was just right for us too. Thank you for sharing your recipe!

      Reply
    27. Tom says

      May 05, 2020 at 8:20 pm

      5 stars
      Simply Yumilisious! I used smoked hot paprika and it gave everything a 'glow'. finished 20 min, ago and still have a beautiful taste and glow. Thank you!

      Reply
    28. Christina Morris says

      January 14, 2020 at 12:08 am

      5 stars
      Very good recipe. I followed the directions and it turned out beautifully. It was easy and fast. Thank you. I will definitely be making this again!

      Reply
      • Anna says

        January 15, 2020 at 1:48 pm

        Thank you so much, Christina! I am so glad it was a hit!

        Reply
    29. Melissa says

      January 04, 2020 at 5:16 pm

      Can I add carrots to cook at the same time? If so where do I put them? Thx!

      Reply
    30. Dar says

      December 06, 2019 at 12:07 pm

      I am a newbie to Instant Pot cooking. I want to try this recipe, but I have chicken leg quarters. Can I substitute these for just thighs? Do I have to separate the leg from the thigh and just use the thigh? I'd like to use the whole leg quarter if possible. What adjustments might this require ? Thanks.

      Reply
      • Kitty says

        September 24, 2021 at 2:43 pm

        Hey, Dar! On May 15th, 2019, Whalefreak said they used chicken legs quarters. I hope this helps!

        Reply
    31. Kimball says

      November 30, 2019 at 7:58 pm

      4 stars
      Just made this I added Sliced button mushrooms in the gravy because we like them.
      The recipe is a keeper

      Reply
      • Anna says

        December 02, 2019 at 12:49 am

        Thank you, Kimball!

        Reply
      • Rhia says

        June 01, 2020 at 2:04 pm

        Just curious if you cooked the mushrooms in with the liquid during pressure cooking? Or did you sauté them in at the end? Thanks 🙂

        Reply
    32. Shanda says

      October 20, 2019 at 7:24 pm

      OMG. Just made this. I used chicken broth instead of water and threw a bay leaf into the gravy. Delicious!!

      Reply
    33. Cindy J says

      August 27, 2019 at 5:42 pm

      5 stars
      This turned out great! My family loved it. Easy instructions but I let my pot heat up too much and when I added the butter I had to quickly put the lid on. Butter and oil pops all over. Things went well after that though 😉. Very tasty!

      Reply
    34. Janene says

      August 08, 2019 at 9:43 pm

      5 stars
      Hubby and I both loved your recipe! I made it exactly as written and we were both just blown away at how good this was. I will certainly make the recipe again! Thank you 🙏.
      P.S. I just got a pricey, new induction/convection stove too but now I’m thinking of using my instant pot more! What have you done to me!😁

      Reply
      • Anna says

        August 12, 2019 at 9:46 pm

        Hi Janene! Haha! I love that! Always happy to see Instant Pot fans over here. I am so glad the chicken was a hit! Thank you for trying my recipe!

        Reply
      • Leigh Lopez says

        November 17, 2019 at 5:23 pm

        5 stars
        Was AMAZING. The gravy is amazing! I'll be making this again and again. Thank you!

        Reply
    35. Lucy says

      May 29, 2019 at 5:00 pm

      5 stars
      I made this with 10 chicken thighs in my 6 quart instant pot.
      I doubled the spices and sauteed 3 to 4 chicken pieces at a time.
      I used(1cup) chicken stock instead of water and piled all the pieces on top of the trivet. I set it on high pressure for 13 minutes and it came out absolutely perfect!! And the gravy was delicious!! Served it with some mashed potatoes and it was an absolute hit!!!

      Reply
      • Wendy says

        September 26, 2019 at 11:42 am

        Hi
        Did you let do NR after 13 minutes or QR? Need to do about 10 thighs as well.

        Reply
        • Iza says

          May 27, 2020 at 7:00 pm

          Hi Wendy,

          Curious which option you chose re: NR and QR?

          I’m leaning towards a 15-20
          Min NR. Or longer I’m case hubby is not home in 20

          Reply
    36. Ruth says

      May 17, 2019 at 8:39 am

      5 stars
      I grilled the chicken over the stove first to give it those lines the hubby likes to see then followed the recipe (minus the gravy- we aren't gravy lovers) and it was oh so VERY GOOD. Best part, besides flavor, was how EASY this is.

      THANK YOU

      Reply
      • Anna says

        May 17, 2019 at 1:25 pm

        Hi Ruth! Thank you so much for trying my recipe! I love that you grilled them first! Thank you for sharing!

        Reply
    37. Whalefreak says

      May 15, 2019 at 1:24 am

      Hi Anna! I made this recipe last nite, using Frozen Chicken Quarters & my Favorite BBQ seasoning Rub! I did 4 Frozen Chicken Quarters, plus 4 Frozen Chicken legs.. Increased the Pressure to 30 minutes to compensate for the Chicken being Frozen.. Did everything else the same & when it was done with the Natural release, it was falling Off the bones!! 😁 I'm soo Excited, as I've only had my IP since Easter! Yer a Genius! Btw, my IP is a 6qt. 😉

      Reply
      • Anna says

        May 16, 2019 at 3:04 pm

        That's fantastic! I am so glad it was a hit! Thank you for sharing your variation, I know it will be useful to a lot of people.

        Reply
    38. Luna says

      March 19, 2019 at 1:12 pm

      5 stars
      What if I don’t have a trivet for my pressure cooker?

      Reply
      • Anna@CrunchyCreamySweet says

        March 19, 2019 at 4:22 pm

        Hi Luna! Each Instant Pot comes with a trivet, if you didn't get it I suggest contacting the brand. In the meantime, you can make balls of aluminum foil but I've never used foil in the IP so I am not sure if it will give the ham a metallic taste.

        Reply
        • Sherri says

          September 05, 2019 at 6:39 pm

          Can i put the chicken into the water? I dont have a trivet and dont want to use foil

          Reply
          • Anna says

            September 05, 2019 at 8:50 pm

            Hi Sherri! If you don't have a trivet, you can place the chicken in the water but the bottom of each piece will be boiled. You may need to flip them during crisping up in the oven after pressure cooking. I hope this helps!

            Reply
      • Dennis Lowery says

        November 08, 2019 at 11:54 am

        If you don't have a trivet you can cut a potato into four quarters and set the chicken on top of the potato wedges, problem solved.

        Reply
    39. Darla says

      February 24, 2019 at 8:46 pm

      5 stars
      Cooked it on normal on accident. Still has 7 min. To go but should I pop em in the oven a bit? Oops.

      Reply
      • Anna@CrunchyCreamySweet says

        February 26, 2019 at 2:12 pm

        Hi Darla! Check the thighs with a meat thermometer and cook for a few more minutes at high pressure or in the oven.

        Reply
    40. Mack says

      February 15, 2019 at 7:37 pm

      5 stars
      This looks amazing! I'm hoping to make it tomorrow for my mom's birthday. Do you think it would be possible to cook more thighs? Maybe around 10-12. And do you know what the cooking times would be if I were to up the amount. I don't know much about Instant Pots. This will be my first time using one.

      Reply
      • Anna@CrunchyCreamySweet says

        February 16, 2019 at 12:04 pm

        Hi Mack! I did not test this recipe with 12 thighs so I can't guarantee the result, but it should be fine. The time stays the same, it may just take longer for the IP to come to pressure. Let me know how it goes!

        Reply
    41. Clay says

      January 28, 2019 at 6:45 pm

      When is the garlic added?

      Reply
      • Anna@CrunchyCreamySweet says

        January 28, 2019 at 10:19 pm

        Hi Clay! It's in step 5.

        Reply
    42. Mandy says

      January 26, 2019 at 1:08 pm

      5 stars
      I made this recipe last night. Added potatoes and it was PERFECT! The gravy is such a delicious bonus. Thank you for the recipe!

      Reply
    43. Tara says

      January 23, 2019 at 8:53 am

      5 stars
      I haven't tried making chicken thighs in my Instant Pot, yet. These look amazing -- definitely making them!

      Reply
      • Anna@CrunchyCreamySweet says

        January 25, 2019 at 6:04 pm

        Thanks, Tara!

        Reply
    44. Billy says

      January 23, 2019 at 8:08 am

      5 stars
      I've got to get with the instant pot program, these chicken thighs look super good.

      Reply
    45. Mallory Lanz says

      January 22, 2019 at 10:43 pm

      5 stars
      My husband loves the basic flavors on this chicken. It makes a great addition to our weeknight meal rotation.

      Reply
    46. Sommer says

      January 22, 2019 at 9:10 pm

      5 stars
      My new favorite way to prepare chicken thighs!

      Reply
    47. Kristyn says

      January 22, 2019 at 4:22 pm

      5 stars
      Those chicken thighs look tender & juicy!! I am so excited for new, yummy recipes to try in the instant pot.

      Reply
    48. Aimee Shugarman says

      January 22, 2019 at 4:05 pm

      5 stars
      This turned out perfectly. SO GOOD, thank you!

      Reply
    49. Debbie says

      January 21, 2019 at 2:06 am

      5 stars
      Can I use rolled aluminum foil in a round shape if I don't have the trivet?

      Reply
      • Anna@CrunchyCreamySweet says

        January 22, 2019 at 1:18 am

        I am not sure. I would be worried it would affect the taste of the gravy. What happened to your trivet? It didn't come with your IP?

        Reply
    50. Kathy says

      January 13, 2019 at 2:07 pm

      New to IP. ... How should I modify the time on this recipe if I use reg size wings (not small wings) and drumsticks?

      Reply
      • Patricia says

        February 02, 2021 at 1:26 am

        Nice simple tasty recipe but the gravy didn't come out for some reason

        Reply
    51. Lauren says

      January 12, 2019 at 11:31 pm

      5 stars
      I made these for dinner tonight and everyone loved them! Best recipe for chicken thighs in the Instant Pot!

      Reply
    52. Casey says

      January 10, 2019 at 6:35 pm

      I have boneless, skinless chicken things. Would I still brown them first?

      Reply
      • Anna@CrunchyCreamySweet says

        January 11, 2019 at 12:21 pm

        Yep, I would still brown them. Hope this helps!

        Reply
    53. kathie says

      January 10, 2019 at 5:32 am

      do you spray insert with cooking spray so they don't stick? just got my IP yesterday and can't wait to use it!!

      Reply
      • Anna@CrunchyCreamySweet says

        January 11, 2019 at 12:36 pm

        Hi Kathie! I never spray the inner pot. If you use the oil and butter, as directed in the recipe, you won't need to spray it. Hope this helps!

        Reply
    54. Jill says

      January 09, 2019 at 12:30 pm

      Hello! I am cooking for a family of 5, and have to use about 8 to 9 thighs. Should I double the entire recipe (liquid and time too)? Thanks!

      Reply
      • Trisha says

        January 09, 2019 at 7:51 pm

        4 stars
        I cooked 7 thighs and left all the measurements and times the same and it came out great.

        Reply
        • Anna@CrunchyCreamySweet says

          January 11, 2019 at 12:37 pm

          Thank you, Trisha!

          Reply
        • Brandy says

          February 07, 2019 at 12:39 pm

          So did you stack them up to cook them for 12 minutes? I assume that they had to be cooked a few at a time to sauté them, correct?

          Reply
    55. Dianna says

      January 08, 2019 at 8:43 pm

      Ok my skin was not crispy, on the new cookers is it high or low pressure?

      Reply
      • Anna@CrunchyCreamySweet says

        January 09, 2019 at 11:27 am

        Hi Dianna! Your Instant Pot should be set to high pressure. If you want crispy skin, place the cooked chicken thighs under a broiler for 2 minutes.

        Reply
    56. Carol zinter says

      January 05, 2019 at 9:23 pm

      5 stars
      I made this tonight. The flavors were delicious, however, my skin didn't stay crispy during the pressure cook stage. How did you get yours to stay crispy?

      Reply
      • Anna@CrunchyCreamySweet says

        January 08, 2019 at 12:54 am

        Hi Carol! You can pop the chicken thighs under the broiler for 2 to 3 minutes to crisp them up!

        Reply
    57. Susan says

      December 20, 2018 at 8:22 pm

      5 stars
      I made this tonight for dinner and it turned out great! I did add chicken stock instead of water for added flavor. Placed the trivet in the bottom of the pot, added serveral small red potatoes, topped with chicken so everything sits above the liquid, set it for 11 min. The juice/gravy was nice on top the small potatoes once I smashed them with a fork. Nice flavor and thank you for the recipe! My husband really enjoyed it and will definitely be making this again.

      Reply
      • Anna@CrunchyCreamySweet says

        December 22, 2018 at 1:24 am

        Hi Susan! Yay! That's wonderful! I love that you added potatoes. I need to try that! Thank you so much for making my recipe!

        Reply
    58. Mike S says

      December 10, 2018 at 7:28 am

      5 stars
      Awesome recipe , the only thing I did different is add chicken stock instead of water. Wow so much more flavor. I also took the chicken off the bones and added the meat to the gravy add severed it over rice. Wife love it and so did I . Thank you Mike

      Reply
      • Anna@CrunchyCreamySweet says

        December 10, 2018 at 12:45 pm

        Hi Mike! Thank you so much for making my recipe! I am so glad you love it! I need to try your idea of taking it off the bones to mix with gravy. That sounds amazing!

        Reply
    59. Alyssa says

      December 06, 2018 at 1:19 pm

      Can I do this with frozen thighs? If so how long?

      Reply
      • Anna@CrunchyCreamySweet says

        December 10, 2018 at 12:49 pm

        Hi Alyssa! If you will use frozen thighs, you won't be able to get the sear on the skin. I will have a new recipe for frozen thighs soon!

        Reply
    60. Bliss says

      December 02, 2018 at 1:21 pm

      I have a newer IP, and it doesn’t have a manual setting. What setting should I use?

      Reply
      • Anna@CrunchyCreamySweet says

        December 02, 2018 at 2:50 pm

        For newer models, use "Pressure Cook" button. Hope this helps!

        Reply
    61. Cheyenne says

      November 29, 2018 at 9:53 am

      5 stars
      Does the calorie count include the gravy?

      Reply
    62. Laurie says

      November 19, 2018 at 11:52 pm

      5 stars
      I make this often. Cheap, easy, great meal. My spices are Adobo and smoked paprika. I make the gravy and serve with mashed potatoes (made in my other instant pot) and a vegetable from our garden. Thanks for sharing!

      Reply
      • Anna@CrunchyCreamySweet says

        November 20, 2018 at 1:30 am

        Hi Laurie! That's fantastic! Thank you so much! PS: I have two IPs too and love it! 😀

        Reply
    63. Nageen says

      November 11, 2018 at 11:11 pm

      5 stars
      I made this today for my fiance and he loved it! I added some ginger in with the garlic for an added zing and it was amazing!

      Reply
    64. Carla says

      November 03, 2018 at 8:15 pm

      5 stars
      I made these tonight with your Garlic Parmesan Roasted Brussels Sprouts.
      Both were delicious!!!! Thank you so much for sharing these recipes!! The gravy made from the chicken juices is fantastic!!!!

      Reply
      • Anna@CrunchyCreamySweet says

        November 03, 2018 at 11:29 pm

        Hi Carla! Yay! That's fantastic! I am so happy you made both. Thank you so much!!

        Reply
    65. Becky says

      September 28, 2018 at 6:13 pm

      5 stars
      Best chicken ever! I’ve made this many times and it never disappoints! Thanks for sharing this failproof delicious recipe!!! 😍

      Reply
      • Anna@CrunchyCreamySweet says

        September 29, 2018 at 6:00 pm

        Hi Becky! YAY! That's fantastic! I am so happy to know you love it! Thank you!!

        Reply
    66. Brittany says

      September 18, 2018 at 3:30 pm

      Can do boneless skinless chicken breast the same way?

      Reply
      • Anna@CrunchyCreamySweet says

        December 10, 2018 at 12:51 pm

        Yes! Let me know if you make it, Brittany!

        Reply
        • Melanie says

          December 01, 2020 at 8:03 pm

          5 stars
          Thank you for sharing your recipe! This has restaurant quality flavor. Everyone loved it and it was pretty easy (and I can't follow a recipe - even forgot the garlic.)

          Reply
    67. Gayle says

      August 15, 2018 at 4:35 pm

      I need to make at least 10 to 12. Is it okay to make more than 4 at a time?

      Reply
      • Anna@CrunchyCreamySweet says

        August 15, 2018 at 11:26 pm

        Hi Gayle! I wouldn't go past 6. I think 10 or 12 is definitely too much. I recommend cooking in two batches. Let me know how it goes!

        Reply
        • Carolyn says

          December 09, 2018 at 3:37 pm

          Is that for a 6 qt or 8 qt?

          Reply
          • Anna@CrunchyCreamySweet says

            December 10, 2018 at 12:48 pm

            Hi Carolyn! I have the 6qt but it will work just fine in the 8qt IP. Hope this helps!

            Reply
    68. chrisby says

      August 07, 2018 at 11:39 am

      question the recipe calls for garlic (minced) when is it added?

      Reply
    69. Gayle Stine says

      August 04, 2018 at 8:11 am

      I have boneless Chicken Thighs. What would the difference in time be?

      Reply
      • Anna@CrunchyCreamySweet says

        August 06, 2018 at 12:25 pm

        Hi Gayle! If you brown them first the same way first, the cooking time will be 7 minutes. I hope this helps!

        Reply
        • Robyn says

          November 11, 2018 at 1:37 pm

          Is this for chicken thighs thawed? How long if frozen?

          Reply
    70. Lisa says

      July 16, 2018 at 7:25 pm

      5 stars
      Made this tonight, so easy, so tender, so delish!!! I will definitely be making these again!!!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:20 pm

        Yay! Thank you so much, Lisa!

        Reply
    71. Amy says

      July 16, 2018 at 12:13 pm

      5 stars
      These look so juicy! They are cooked perfectly!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:21 pm

        Thanks, Amy!

        Reply
    72. Maggie says

      July 16, 2018 at 11:30 am

      5 stars
      Wow, they look amazing! I can't believe you can make that in an instant pot!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:21 pm

        Right? They look roasted in the oven but are cooked in the IP. Gotta love that pressure cooker!

        Reply
    73. Erin says

      July 15, 2018 at 1:02 am

      5 stars
      These are mouth watering!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:22 pm

        Thanks, Erin!

        Reply
    74. Renee says

      July 14, 2018 at 10:42 am

      5 stars
      The color on your these chicken thighs is spectacular!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:24 pm

        Thank you, Renee!

        Reply
    75. Jamielyn says

      July 13, 2018 at 9:08 pm

      5 stars
      These look so crispy and juicy!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:24 pm

        They really are! Thanks, Jamielyn!

        Reply
    76. Delaney says

      July 13, 2018 at 7:52 pm

      5 stars
      This is such a great dinner!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:23 pm

        Thank you!

        Reply
    77. Brandy says

      July 13, 2018 at 7:50 pm

      5 stars
      Isn't the Instant Pot the best?! This chicken looks like it's cooked perfectly!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:23 pm

        I am obsessed with it! 😀 Thanks, Brandy!

        Reply

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