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

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!

More delicious Instant Pot recipes: www.crunchycreamysweet.com

Course Main Dish
Cuisine American
Keyword chicken thighs, Instant Pot
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 384 kcal
Author Anna


  • 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


  1. Trim excess skin and fat from chicken thighs.
  2. Season with salt, pepper, paprika and oregano on the skin side.
  3. Make sure the stainless steel insert is in your Instant Pot.
  4. Press the "saute" function. Wait for 2 to 3 minutes and add oil and butter to the insert. 

  5. When the butter is melted and sizzling, add garlic and stir in. Add chicken thighs to IP skin side down.

  6. 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!
  7. Flip the chicken onto the other side and cook for 1 minutes.
  8. Press "cancel/off" button.
  9. Remove chicken onto a plate and set aside.
  10. Add water to Instant Pot and use wooden spoon to scrape the brown bits from the bottom of the insert.
  11. Place trivet in the IP and arrange the chicken thighs on top.
  12. 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.
  13. 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.
  14. When done, carefully open the lid away from your face. Place chicken on a plate and let rest.
  15. Remove trivet from the IP.
  16. 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.

Recipe 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 Facts
Instant Pot Chicken Thighs Recipe
Amount Per Serving
Calories 384 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 149mg50%
Sodium 721mg31%
Potassium 307mg9%
Carbohydrates 3g1%
Protein 23g46%
Vitamin A 445IU9%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.