20 Flavorful Instant Pot Chicken Thigh Recipes for Busy Weeknights

Ready to transform your busy weeknight dinners? Say hello to juicy, fall-off-the-bone chicken thighs cooked effortlessly in your Instant Pot! These 20 flavorful recipes deliver maximum taste with minimal effort—from zesty lemon herb to rich, creamy curries. Perfect for when you’re short on time but craving something delicious. Dive in and discover your new go-to meals!

Honey Garlic Instant Pot Chicken Thighs

Very few things beat coming home to a meal that basically cooks itself while filling your kitchen with the most incredible aroma. You’re going to love how these honey garlic Instant Pot chicken thighs turn out—tender, saucy, and packed with flavor, all with minimal effort. It’s the kind of dinner that feels fancy but is seriously simple to pull off.

Ingredients

– About 2 pounds of bone-in, skin-on chicken thighs
– A good glug of olive oil, around 2 tablespoons
– A hefty pinch of kosher salt
– A few good cracks of black pepper
– 5 or 6 cloves of garlic, minced
– Half a cup of honey
– A third cup of soy sauce
– A couple tablespoons of apple cider vinegar
– A splash of water, roughly a quarter cup
– A tablespoon of cornstarch mixed with a tablespoon of water (for thickening)
– A handful of chopped fresh parsley for garnish

Instructions

1. Set your Instant Pot to “Sauté” and let it heat up for about 2 minutes until the display reads “Hot.”
2. Pat the chicken thighs completely dry with paper towels—this helps them get a nice sear without steaming.
3. Add the olive oil to the pot, then place the chicken thighs in skin-side down, working in batches if needed to avoid crowding.
4. Sear the chicken for 4–5 minutes until the skin is golden brown and crispy, then flip and sear the other side for 2–3 minutes.
5. Remove the chicken and set it aside on a plate; this keeps it from overcooking while you build the sauce.
6. Add the minced garlic to the pot and sauté for 30–45 seconds until fragrant, stirring constantly to prevent burning.
7. Pour in the honey, soy sauce, apple cider vinegar, and water, then use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the chicken thighs to the pot, nestling them into the sauce.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
10. Once done, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Remove the chicken and set it aside again, then switch the Instant Pot back to “Sauté.”
12. Whisk the cornstarch and water slurry into the sauce and let it simmer for 2–3 minutes, stirring often, until it thickens to a glaze consistency.
13. Return the chicken to the pot, turning to coat each piece in the glossy sauce.
14. Garnish with chopped parsley before serving.

Each bite of this chicken is fall-off-the-bone tender, with the sticky-sweet honey garlic glaze clinging to every nook. The skin stays surprisingly crisp despite the pressure cooking, and the savory-sweet balance is just right. Enjoy it piled over fluffy rice to soak up all that extra sauce, or shred it for killer tacos or sandwiches the next day.

Instant Pot BBQ Chicken Thighs

Busy weeknights call for meals that practically cook themselves, and these Instant Pot BBQ chicken thighs deliver exactly that. You get tender, fall-off-the-bone chicken with minimal effort, making it perfect for when you’re short on time but still want something delicious.

Ingredients

• About 2 pounds of bone-in, skin-on chicken thighs
• A generous ½ cup of your favorite BBQ sauce
• A couple of tablespoons of apple cider vinegar
• A splash of chicken broth (about ¼ cup)
• A tablespoon of olive oil
• A teaspoon of smoked paprika
• A pinch of salt and black pepper

Instructions

1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Pour 1 tablespoon of olive oil into the pot and swirl it around to coat the bottom.
3. Pat the chicken thighs dry with paper towels—this helps them get a nice sear without steaming.
4. Season both sides of the chicken thighs evenly with 1 teaspoon of smoked paprika, a pinch of salt, and a pinch of black pepper.
5. Place the chicken thighs skin-side down in the hot pot and sear for 3–4 minutes, until the skin is golden brown and crispy.
6. Flip the chicken thighs and sear the other side for another 2 minutes.
7. Turn off the “Sauté” function and pour in ¼ cup of chicken broth and 2 tablespoons of apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
8. Arrange the seared chicken thighs in a single layer at the bottom of the pot.
9. Pour ½ cup of BBQ sauce evenly over the chicken thighs, making sure each one is coated.
10. Close the Instant Pot lid, set the valve to “Sealing,” and select “Pressure Cook” on high for 12 minutes.
11. Once the cooking time is up, let the pressure release naturally for 10 minutes—this keeps the chicken juicy and prevents it from toughening up.
12. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
13. Open the lid and use tongs to transfer the chicken thighs to a serving plate.
14. If you want a thicker sauce, set the Instant Pot back to “Sauté” and simmer the leftover liquid for 5–7 minutes, stirring occasionally, until it reduces slightly.

Keep these saucy thighs juicy by letting them rest for a few minutes before serving. The meat pulls apart effortlessly with a fork, and the smoky-sweet BBQ glaze caramelizes beautifully. Try shredding the chicken and piling it onto toasted buns for sliders, or serve it alongside creamy coleslaw and cornbread for a cozy dinner.

Creamy Tuscan Instant Pot Chicken Thighs

Wondering what to make for dinner that feels fancy but comes together with minimal effort? You’ve got to try these creamy Tuscan Instant Pot chicken thighs. They’re rich, comforting, and packed with flavor—perfect for a busy weeknight when you want something delicious without the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon of olive oil
• 1 small yellow onion, diced
• 3 cloves of garlic, minced
• 1 cup of chicken broth
• 1/2 cup of heavy cream
• 1/4 cup of grated Parmesan cheese
• 1 cup of chopped spinach
• 1/4 cup of sun-dried tomatoes, chopped
• 1 teaspoon of Italian seasoning
• Salt and black pepper to season

Instructions

1. Season the chicken thighs generously with salt and black pepper on both sides.
2. Set your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden brown and crispy. Tip: Don’t overcrowd the pot—work in batches if needed to get that perfect crisp.
4. Flip the chicken and sear the other side for 3 minutes, then remove and set aside on a plate.
5. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it to avoid bitterness.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the chicken thighs to the pot, along with any accumulated juices.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
10. Once done, carefully quick-release the pressure by turning the valve to “Venting.”
11. Remove the chicken thighs and set aside.
12. Stir in the heavy cream, Parmesan cheese, chopped spinach, sun-dried tomatoes, and Italian seasoning. Tip: Let the sauce simmer on “Sauté” for 2–3 minutes to thicken slightly and wilt the spinach.
13. Return the chicken to the pot and spoon the creamy sauce over the top.

Zesty sun-dried tomatoes and earthy spinach balance the rich, velvety sauce, while the chicken stays incredibly tender. Serve it over creamy polenta or alongside crusty bread to soak up every last drop—it’s a meal that feels straight from a Tuscan kitchen.

Instant Pot Lemon Herb Chicken Thighs

Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how these Instant Pot lemon herb chicken thighs come together with minimal effort, delivering maximum flavor that feels like a treat. It’s the kind of meal that makes you feel like a kitchen pro without all the fuss.

Ingredients

– About 2 pounds of bone-in, skin-on chicken thighs
– A good glug of olive oil (around 2 tablespoons)
– A couple of juicy lemons
– A generous handful of fresh thyme sprigs
– A few cloves of garlic, smashed
– A splash of chicken broth (about 1 cup)
– A pinch of salt and freshly ground black pepper

Instructions

1. Pat your chicken thighs completely dry with paper towels—this helps them get beautifully browned instead of steaming.
2. Season both sides of the chicken generously with salt and pepper.
3. Set your Instant Pot to “Sauté” on high heat and pour in the olive oil.
4. Once the oil shimmers (about 2 minutes), carefully place the chicken thighs skin-side down in the pot, working in batches if needed to avoid crowding.
5. Cook for 5-7 minutes until the skin is golden brown and crispy, then flip and cook for another 2 minutes.
6. Remove the chicken and set aside on a plate.
7. Add the smashed garlic cloves to the pot and sauté for 1 minute until fragrant.
8. Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot.
9. Squeeze the juice from one lemon directly into the pot.
10. Return the chicken thighs to the pot, skin-side up, along with any accumulated juices.
11. Tuck the fresh thyme sprigs and remaining lemon halves (cut side down) around the chicken.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
13. When the timer beeps, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
14. Transfer the chicken to a serving platter and let it rest for 5 minutes before serving.

Outrageously tender chicken with crispy skin gives way to bright, herbaceous flavors in every bite. The lemon-infused sauce is perfect for drizzling over mashed potatoes or soaking up with crusty bread. Try shredding the leftovers into grain bowls or tacos for an easy next-day meal that tastes even better.

Spicy Korean Gochujang Chicken Thighs in Instant Pot

Very few things beat coming home to a meal that practically cooks itself while packing serious flavor. You’re going to love how these spicy Korean gochujang chicken thighs come together in the Instant Pot—tender, saucy, and ready in no time. It’s the kind of dinner that feels like a treat without any of the fuss.

Ingredients

• About 1.5 pounds of boneless, skinless chicken thighs
• A good ¼ cup of gochujang paste
• A couple of tablespoons of soy sauce
• A splash of rice vinegar
• A tablespoon of toasted sesame oil
• A couple of teaspoons of minced garlic
• A teaspoon of grated ginger
• A tablespoon of brown sugar
• Half a cup of chicken broth
• A tablespoon of cornstarch
• A couple of sliced green onions for garnish
• A sprinkle of sesame seeds

Instructions

1. Pat the chicken thighs dry with paper towels to help them brown better.
2. Turn your Instant Pot to sauté mode on high and let it heat up for 2 minutes.
3. Add the sesame oil to the pot once it’s hot.
4. Place the chicken thighs in a single layer and sear for 3 minutes per side until golden brown.
5. Remove the chicken and set it aside on a plate.
6. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, garlic, ginger, brown sugar, and chicken broth until smooth.
7. Pour the sauce into the Instant Pot, scraping the bottom to lift any browned bits.
8. Return the chicken thighs to the pot, nestling them into the sauce.
9. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
10. Once the timer beeps, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
11. Use tongs to transfer the chicken to a serving dish.
12. Turn the sauté function back on and let the sauce simmer for 2 minutes.
13. Mix the cornstarch with 1 tablespoon of cold water in a small bowl to make a slurry.
14. Stir the slurry into the sauce and cook for another 2–3 minutes, until it thickens noticeably.
15. Pour the thickened sauce over the chicken.
16. Garnish with sliced green onions and a sprinkle of sesame seeds.

Nothing beats the tender pull of these chicken thighs smothered in that sticky, spicy-sweet sauce. The gochujang brings a deep, fermented heat that’s balanced by the savory soy and hint of ginger. Serve it over a bowl of steamed rice with some quick-pickled cucumbers on the side for a meal that’s totally restaurant-worthy at home.

Instant Pot Chicken Thighs with Mushroom Gravy

Hearty comfort food doesn’t get much easier than this. Picture tender chicken thighs smothered in rich mushroom gravy, all ready in under an hour thanks to your trusty Instant Pot. You’ll have a cozy meal on the table with minimal effort.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 teaspoon dried thyme
• Salt and black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Set your Instant Pot to “Sauté” on high heat and add the olive oil.
3. Season both sides of the chicken thighs generously with salt and black pepper.
4. Place 3 chicken thighs skin-side down in the hot oil and cook for 4-5 minutes until the skin is golden brown and crispy.
5. Flip the chicken and cook for another 2 minutes, then transfer to a plate.
6. Repeat with the remaining 3 chicken thighs and set all aside.
7. Add the chopped onion to the pot and cook for 3 minutes, scraping up any browned bits from the bottom.
8. Stir in the sliced mushrooms and cook for 4 minutes until they’ve released their liquid and started to brown.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Pour in the chicken broth and use a wooden spoon to thoroughly scrape all the browned bits from the bottom—this adds incredible flavor to your gravy.
11. Return all the chicken thighs to the pot, nestling them into the mushroom mixture.
12. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
13. When the timer beeps, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
14. Transfer the chicken thighs to a serving platter.
15. Set the Instant Pot back to “Sauté” and stir in the heavy cream and dried thyme.
16. Slowly whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens to your desired consistency.
17. Taste the gravy and adjust seasoning with more salt and pepper if needed.

Perfectly tender chicken practically falls off the bone, while the creamy mushroom gravy delivers earthy, savory goodness in every bite. Pour that rich gravy over mashed potatoes or egg noodles for the ultimate comfort meal, or serve alongside roasted vegetables for something a bit lighter. Either way, you’ll be making this cozy dish again soon.

Teriyaki Instant Pot Chicken Thighs with Pineapple

Just imagine coming home to tender chicken thighs glazed in sweet-savory teriyaki with juicy pineapple chunks. You can have this delicious dinner ready in under 30 minutes using your Instant Pot. It’s the perfect weeknight meal that tastes like you spent hours in the kitchen.

Ingredients

• 1.5 pounds of boneless, skinless chicken thighs
• 1 cup of pineapple chunks (fresh or canned)
• 1/2 cup of soy sauce
• 1/4 cup of brown sugar
• 2 tablespoons of rice vinegar
• 1 tablespoon of minced garlic
• 1 teaspoon of grated ginger
• 1 tablespoon of cornstarch
• 2 tablespoons of cold water
• 2 tablespoons of chopped green onions
• 1 tablespoon of sesame seeds

Instructions

1. Place chicken thighs in your Instant Pot.
2. Add pineapple chunks around the chicken.
3. Pour in soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
4. Close the lid and set the valve to sealing position.
5. Cook on high pressure for 8 minutes (tip: natural release helps keep chicken juicy).
6. Carefully quick release remaining pressure after 10 minutes.
7. Remove chicken and pineapple to a serving plate using tongs.
8. Turn Instant Pot to sauté mode.
9. Mix cornstarch with cold water in a small bowl until smooth (tip: this prevents lumps in your sauce).
10. Whisk cornstarch mixture into the sauce in the pot.
11. Cook sauce for 3-4 minutes, stirring constantly, until thickened and glossy.
12. Pour thickened teriyaki sauce over the chicken and pineapple.
13. Sprinkle with chopped green onions and sesame seeds (tip: toasting the sesame seeds first adds extra flavor).

You’ll love how the pineapple caramelizes slightly in the sweet teriyaki glaze while keeping the chicken incredibly moist. The sauce thickens to a perfect consistency that clings to every bite. Try serving it over fluffy rice with some steamed broccoli for a complete meal that’ll have everyone asking for seconds.

Instant Pot Chicken Thighs and Rice

Just when you need a comforting meal without the fuss, this Instant Pot chicken thighs and rice comes to the rescue. It’s that perfect one-pot wonder where everything cooks together beautifully, giving you tender chicken and fluffy rice with minimal cleanup. You’ll love how the flavors meld while the pressure cooker does most of the work.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 1 cup long-grain white rice
– 2 cups chicken broth
– a couple of cloves of garlic, minced
– half an onion, diced
– a splash of olive oil
– a pinch of salt and black pepper
– a sprinkle of dried thyme

Instructions

1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Add a splash of olive oil to the pot once it’s hot.
3. Season the chicken thighs with a pinch of salt and black pepper on both sides.
4. Place the chicken thighs skin-side down in the pot and sear for 5 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and sear the other side for 3 minutes.
6. Remove the chicken thighs from the pot and set them aside on a plate.
7. Add the diced onion to the pot and sauté for 3 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Add the rice and a sprinkle of dried thyme to the pot, stirring to combine.
11. Place the seared chicken thighs on top of the rice mixture.
12. Secure the lid on the Instant Pot and set the valve to “Sealing.”
13. Pressure cook on high for 8 minutes.
14. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes.
15. Carefully turn the valve to “Venting” to release any remaining pressure.
16. Open the lid and fluff the rice with a fork.
17. Let the dish rest for 5 minutes before serving.

Really, the chicken turns out incredibly juicy while the rice soaks up all those savory juices. The crispy skin adds a nice texture contrast to the fluffy rice. Try serving it with a simple green salad or some steamed veggies for a complete meal that feels fancy but is totally effortless.

Garlic Parmesan Instant Pot Chicken Thighs

Wow, you know those days when you want something delicious but don’t want to spend hours in the kitchen? This garlic parmesan chicken comes together so quickly in your Instant Pot and tastes like you’ve been cooking all day.

Ingredients

– About 2 pounds of bone-in, skin-on chicken thighs
– A couple tablespoons of olive oil
– A good sprinkle of salt and black pepper
– 4-5 cloves of garlic, minced
– 1 cup of chicken broth
– ½ cup of heavy cream
– 1 cup of freshly grated parmesan cheese
– A handful of fresh parsley, chopped

Instructions

1. Turn your Instant Pot to sauté mode and let it heat up for 2 minutes.
2. Pat your chicken thighs completely dry with paper towels—this helps them get that beautiful golden-brown color.
3. Drizzle olive oil into the hot pot, then carefully place chicken thighs skin-side down.
4. Cook for 5-6 minutes until the skin is crispy and golden brown, then flip and cook for another 3 minutes.
5. Remove the chicken and set aside on a plate—don’t worry about cooking it through yet.
6. Add minced garlic to the pot and cook for just 30 seconds until fragrant.
7. Pour in chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom.
8. Place the trivet in the pot and arrange your chicken thighs on top.
9. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
10. When the timer beeps, let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.
11. Remove the chicken and trivet, then set the pot back to sauté mode.
12. Stir in heavy cream and grated parmesan until the cheese melts completely and the sauce thickens slightly.
13. Return the chicken to the pot and spoon the creamy sauce over each piece.
14. Sprinkle with fresh parsley before serving.

For the perfect finish, the chicken becomes incredibly tender while the skin stays wonderfully crispy. That garlic parmesan sauce is so rich and creamy you’ll want to serve this over mashed potatoes or pasta to soak up every last drop. Fresh parsley adds just the right bright note to balance all that savory goodness.

Instant Pot Chicken Thighs with Potatoes and Carrots

Sometimes you just need a meal that practically cooks itself while you tackle the rest of your evening. This Instant Pot recipe delivers juicy chicken and tender veggies with minimal effort, making it perfect for those busy weeknights when time is tight.

Ingredients

• About 1.5 pounds of bone-in, skin-on chicken thighs
• A couple of large potatoes, chopped into 1-inch chunks
• A handful of carrots, sliced into thick coins
• A good glug of olive oil (about 2 tablespoons)
• A generous sprinkle of garlic powder (around 1 teaspoon)
• A hefty pinch of dried thyme (roughly 1 teaspoon)
• A splash of chicken broth (about 1 cup)
• A little salt and pepper to season everything up

Instructions

1. Set your Instant Pot to “Sauté” and let it heat up for 2 minutes.
2. Pour in the olive oil and swirl it around to coat the bottom of the pot.
3. Pat the chicken thighs dry with paper towels—this helps them get a nice sear without steaming.
4. Season both sides of the chicken thighs evenly with salt and pepper.
5. Place the chicken thighs skin-side down in the hot pot and sear for 4–5 minutes, until the skin is golden brown and crispy.
6. Flip the chicken and sear the other side for another 3 minutes.
7. Remove the chicken from the pot and set it aside on a plate.
8. Add the chopped potatoes and carrots to the pot, stirring them in the residual oil and chicken drippings.
9. Sprinkle the garlic powder and dried thyme over the vegetables, tossing to coat evenly.
10. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds great flavor and prevents a “burn” warning.
11. Return the seared chicken thighs to the pot, nestling them on top of the vegetables.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 12 minutes.
13. Once the cooking time is up, let the pressure release naturally for 10 minutes—this keeps the chicken juicy and prevents it from toughening.
14. Carefully turn the valve to “Venting” to release any remaining pressure.
15. Open the lid away from you to avoid the steam, and check that the chicken reaches 165°F internally and the potatoes are fork-tender.

Zesty and comforting, this dish features fall-apart tender chicken with carrots and potatoes that soak up all the savory juices. Try shredding the chicken right in the pot and serving it over rice to stretch the meal, or pile everything into a bowl with a sprinkle of fresh parsley for a bright finish.

Cajun-Style Instant Pot Chicken Thighs

Just when you think your Instant Pot can’t get any more magical, along comes this Cajun-style chicken that’ll have you doing a happy dance. It’s that perfect weeknight dinner that feels fancy but comes together with minimal effort—juicy, flavorful, and ready in no time.

Ingredients

– A couple of pounds of bone-in, skin-on chicken thighs
– A good sprinkle of Cajun seasoning (about 2 tablespoons)
– A glug of olive oil (around 2 tablespoons)
– A splash of chicken broth (1 cup)
– A couple of cloves of garlic, minced
– A small onion, chopped
– A bell pepper, sliced
– A squeeze of lemon juice (about 1 tablespoon)

Instructions

1. Pat your chicken thighs completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Rub the Cajun seasoning generously all over both sides of each chicken thigh.
3. Set your Instant Pot to “Sauté” on high and let it heat up for 2 minutes until the display reads “Hot.”
4. Pour in the olive oil and swirl it around to coat the bottom of the pot.
5. Carefully place the chicken thighs skin-side down in the hot oil, working in batches if needed to avoid crowding.
6. Sear the chicken for 4-5 minutes until the skin is golden brown and crispy—don’t move them around while searing to get that perfect crust.
7. Flip the chicken thighs and sear the other side for another 3 minutes.
8. Remove the chicken and set it aside on a plate.
9. Add the chopped onion and bell pepper to the pot and cook for 3 minutes, stirring occasionally, until they start to soften.
10. Stir in the minced garlic and cook for just 30 seconds until fragrant—watch it carefully so the garlic doesn’t burn.
11. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
12. Return the seared chicken thighs to the pot, arranging them in a single layer.
13. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
14. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
15. Transfer the chicken to a serving platter and stir the lemon juice into the sauce left in the pot.

Get ready for chicken that’s fall-off-the-bone tender with a kick of spice that’ll warm you right up. The peppers and onions soak up all that Cajun flavor, making them the perfect side right in the same pot. Serve it over rice to catch every last drop of that amazing sauce, or pile it into tortillas for an easy Cajun twist on taco night.

Instant Pot Chicken Thighs in Creamy Sun-Dried Tomato Sauce

Getting dinner on the table doesn’t have to be a chore, especially when your Instant Pot does most of the work. This creamy sun-dried tomato chicken comes together with minimal effort but delivers maximum flavor that’ll have everyone asking for seconds.

Ingredients

– A couple of pounds of boneless, skinless chicken thighs
– A good glug of olive oil (about 2 tablespoons)
– One medium yellow onion, chopped
– Three cloves of garlic, minced
– A half cup of sun-dried tomatoes in oil, drained and chopped
– A cup of chicken broth
– A splash of heavy cream (about 1/2 cup)
– A handful of fresh basil, chopped
– A sprinkle of salt and black pepper

Instructions

1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Pour in the olive oil and swirl it around to coat the bottom of the pot.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Carefully place the chicken thighs in the hot oil, working in batches if needed to avoid crowding.
5. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a plate.
6. Add the chopped onion to the pot and cook for 3 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom.
9. Return the seared chicken thighs to the pot, nestling them into the liquid.
10. Scatter the chopped sun-dried tomatoes over the chicken.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
12. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
13. Remove the chicken thighs to a serving platter using tongs.
14. Stir the heavy cream into the sauce remaining in the pot until fully incorporated.
15. Let the sauce simmer on “Sauté” mode for 2-3 minutes until slightly thickened.
16. Stir in the fresh basil just before serving.

Really, the creamy sauce is the star here—it’s rich and tangy from the sun-dried tomatoes, with the fresh basil adding a bright finish. The chicken stays incredibly tender and juicy thanks to the pressure cooking. Try serving it over creamy polenta or egg noodles to soak up every last bit of that delicious sauce.

Greek-Inspired Instant Pot Chicken Thighs with Olives and Feta

Now, picture this: you’re craving something hearty and Mediterranean, but you don’t want to babysit the stove. These Greek-inspired Instant Pot chicken thighs come together in a flash, packed with briny olives and creamy feta for a cozy, flavor-packed dinner.

Ingredients

– About 1.5 pounds of bone-in, skin-on chicken thighs
– A good glug of olive oil (around 2 tablespoons)
– 1 medium yellow onion, thinly sliced
– 3 cloves of garlic, minced
– A generous ½ cup of chicken broth
– Juice from half a lemon (about 2 tablespoons)
– A teaspoon of dried oregano
– A big pinch of salt and a few cracks of black pepper
– A heaping ½ cup of Kalamata olives, pitted
– A couple of ounces of crumbled feta cheese (about ½ cup)
– A small handful of fresh parsley, chopped

Instructions

1. Turn your Instant Pot to the “Sauté” function and let it heat up for 2 minutes.
2. Pour in the olive oil and swirl it around to coat the bottom.
3. Pat the chicken thighs completely dry with paper towels—this helps the skin get crispy.
4. Season both sides of the chicken thighs evenly with the salt, pepper, and dried oregano.
5. Place the chicken thighs skin-side down in the hot Instant Pot and sear for 4–5 minutes, until the skin is golden brown and releases easily.
6. Flip the chicken thighs and sear the other side for 2 minutes, then remove them to a plate.
7. Add the sliced onion to the pot and cook for 3 minutes, stirring occasionally, until it starts to soften.
8. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn.
9. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot to prevent a burn warning.
10. Return the seared chicken thighs to the pot, along with any accumulated juices.
11. Lock the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
12. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
13. Open the lid and stir in the Kalamata olives and crumbled feta cheese.
14. Let everything sit for 2 minutes off heat so the feta softens slightly into the sauce.
15. Sprinkle with the fresh parsley just before serving.

Deliciously tender chicken falls right off the bone, while the salty olives and tangy feta melt into a rich, lemony sauce. Serve it over fluffy couscous or with crusty bread to soak up every last drop—it’s a weeknight win that tastes like a vacation.

Instant Pot Chicken Thighs with Coconut Curry Sauce

Dinner just got a whole lot easier with this one-pot wonder. You’re going to love how these chicken thighs turn out juicy and fall-apart tender, all smothered in a creamy coconut curry sauce that’s packed with flavor. It’s the kind of meal that feels fancy but comes together with minimal effort—perfect for those busy weeknights when you want something satisfying without the fuss.

Ingredients

• About 1.5 pounds of bone-in, skin-on chicken thighs
• A good glug of olive oil, around 2 tablespoons
• 1 medium yellow onion, chopped up
• 3 cloves of garlic, minced
• A thumb-sized piece of fresh ginger, grated
• 2 tablespoons of red curry paste
• 1 can (13.5 ounces) of full-fat coconut milk
• A big splash of chicken broth, roughly ½ cup
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• A couple of limes, juiced
• A handful of fresh cilantro, chopped

Instructions

1. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
2. Pour in the olive oil and swirl it around to coat the bottom of the pot.
3. Place the chicken thighs skin-side down and sear for 4–5 minutes, until the skin is golden brown and crispy. Tip: Don’t overcrowd the pot—work in batches if needed to get that perfect crisp.
4. Flip the chicken and sear the other side for another 3 minutes, then transfer the thighs to a plate.
5. Add the chopped onion to the pot and cook for 3–4 minutes, stirring occasionally, until it’s softened and translucent.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Mix in the red curry paste and cook for 1 more minute to wake up the flavors.
8. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring everything together until well combined.
9. Return the seared chicken thighs to the pot, nestling them into the sauce.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes. Tip: For extra tender meat, let the pressure release naturally for 10 minutes after cooking.
11. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
12. Remove the lid and stir in the fresh lime juice. Tip: Taste the sauce now and adjust with more lime or fish sauce if you like—it should be balanced between creamy, tangy, and savory.
13. Serve the chicken thighs topped with a generous sprinkle of chopped cilantro.

Velvety and rich, the coconut curry sauce clings to every bite of the tender chicken, with a hint of lime cutting through the creaminess. Try serving it over a bed of jasmine rice to soak up all that delicious sauce, or spoon it into bowls with a side of naan for dipping. It’s a cozy, aromatic dish that’ll have everyone asking for seconds.

Smoky Paprika Instant Pot Chicken Thighs

Craving something cozy that practically cooks itself? These smoky paprika chicken thighs are your new weeknight hero—they come together with minimal effort but deliver maximum flavor that’ll have everyone asking for seconds.

Ingredients

• A couple of pounds of bone-in, skin-on chicken thighs
• A good sprinkle of smoked paprika
• A glug of olive oil
• A splash of chicken broth
• A few cloves of garlic, minced
• A pinch of salt and black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps the skin get crispy later.
2. Season both sides of the chicken generously with smoked paprika, salt, and black pepper.
3. Set your Instant Pot to “Sauté” mode and let it heat up for 2 minutes.
4. Add a glug of olive oil to the pot and swirl to coat the bottom.
5. Place the chicken thighs skin-side down in the pot, working in batches if needed to avoid crowding.
6. Sear the chicken for 4–5 minutes until the skin is golden brown and releases easily from the pot.
7. Flip the chicken and sear the other side for 2 more minutes.
8. Remove the chicken and set aside on a plate.
9. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
10. Pour in a splash of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom.
11. Return the chicken thighs to the pot, skin-side up.
12. Close the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
13. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
14. Check that the chicken reaches 165°F internally with an instant-read thermometer.
15. Transfer the chicken to a serving plate and let it rest for 5 minutes before serving.

Zesty and tender, these chicken thighs fall right off the bone with a deep smoky flavor that pairs perfectly with creamy polenta or crisp roasted veggies. The paprika creates a beautiful ruddy color that makes even a simple dinner feel special.

Instant Pot Chicken Thighs with Black Beans and Corn

Ready for a dinner that practically cooks itself? You’re going to love how these Instant Pot chicken thighs come out juicy and flavorful every time. With black beans and corn, it’s a hearty meal that’s perfect for busy nights.

Ingredients

– A couple of pounds of boneless, skinless chicken thighs
– A splash of olive oil
– One chopped yellow onion
– Three minced garlic cloves
– One cup of chicken broth
– One 15-ounce can of black beans, rinsed and drained
– One cup of frozen corn
– One teaspoon of chili powder
– Half a teaspoon of cumin
– A pinch of salt and black pepper
– A handful of chopped fresh cilantro for garnish

Instructions

1. Set your Instant Pot to “Sauté” and heat a splash of olive oil until it shimmers, about 2 minutes.
2. Add the chopped yellow onion and cook, stirring often, until it turns soft and translucent, roughly 4–5 minutes.
3. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant—be careful not to burn it.
4. Place the chicken thighs in the pot in a single layer and season both sides with salt, black pepper, chili powder, and cumin.
5. Pour in one cup of chicken broth, making sure to scrape any browned bits from the bottom to prevent a burn warning.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes—it’ll take about 10 more to come to pressure.
7. Once done, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining steam.
8. Remove the chicken thighs with tongs and set them aside on a plate.
9. Stir the rinsed black beans and frozen corn into the pot, and let them heat through for 2–3 minutes on “Sauté.”
10. Shred the chicken using two forks and return it to the pot, mixing everything together.
11. Garnish with a handful of chopped fresh cilantro before serving.

The chicken stays incredibly tender, while the beans and corn add a satisfying bite. Serve it over rice for a complete meal, or stuff it into tortillas for easy tacos—it’s versatile enough for any craving.

Balsamic Glazed Instant Pot Chicken Thighs

Ever have one of those days where you want something delicious but don’t want to spend hours in the kitchen? These balsamic glazed chicken thighs are your new best friend. They come together with minimal effort but deliver maximum flavor.

Ingredients

• About 1.5 pounds of bone-in, skin-on chicken thighs
• A good glug of olive oil (about 2 tablespoons)
• A couple of cloves of garlic, minced
• A generous 1/3 cup of balsamic vinegar
• A big spoonful of honey (about 2 tablespoons)
• A splash of soy sauce (about 1 tablespoon)
• A pinch of dried thyme
• Salt and freshly ground black pepper, to your liking
• About 1/2 cup of chicken broth

Instructions

1. Pat your chicken thighs completely dry with paper towels—this helps the skin get super crispy later.
2. Season both sides of the chicken generously with salt and pepper.
3. Set your Instant Pot to “Sauté” on the normal heat setting and let it heat up for 2 minutes.
4. Add the olive oil to the pot and swirl it around to coat the bottom.
5. Carefully place the chicken thighs in the pot, skin-side down, and cook for 4-5 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 2 minutes on the other side.
7. Remove the chicken from the pot and set it aside on a plate.
8. Add the minced garlic to the pot and cook for 30 seconds until fragrant.
9. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
10. Add the balsamic vinegar, honey, soy sauce, and dried thyme to the pot, stirring everything together.
11. Return the chicken thighs to the pot, arranging them in a single layer.
12. Close the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
13. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
14. Transfer the chicken to a serving platter.
15. Set the Instant Pot back to “Sauté” and let the sauce bubble away for 5-7 minutes until it thickens enough to coat the back of a spoon.
16. Pour the thickened glaze over the chicken thighs.

Keep in mind that the sweet and tangy glaze caramelizes beautifully against the crispy skin. This dish pairs wonderfully with creamy mashed potatoes or a simple arugula salad to balance the richness.

Instant Pot Chicken Thighs with Spinach and Artichokes

Dinner just got way easier with this one-pot wonder. You’ll love how these chicken thighs become fall-apart tender while the spinach and artichokes melt into the most delicious creamy sauce. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon of olive oil
• 1 yellow onion, chopped
• 3 cloves of garlic, minced
• 1 cup of chicken broth
• a 14-ounce can of artichoke hearts, drained and chopped
• a big handful of fresh spinach (about 4 cups)
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon of dried Italian seasoning
• a pinch of salt and black pepper

Instructions

1. Set your Instant Pot to “Sauté” and heat 1 tablespoon of olive oil until it shimmers, about 2 minutes.
2. Season 4 chicken thighs with a pinch of salt and black pepper on both sides.
3. Place the chicken thighs skin-side down in the hot oil and sear for 4–5 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and sear the other side for 3 minutes, then remove them to a plate. Tip: Don’t skip searing—it adds tons of flavor and texture!
5. Add 1 chopped onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared chicken thighs to the pot, along with any accumulated juices.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
10. Once cooking is complete, carefully perform a quick release by turning the valve to “Venting.” Tip: Keep your face and hands away from the steam—it’s hot!
11. Remove the lid and stir in 1 can of chopped artichoke hearts, 4 cups of fresh spinach, 1/2 cup of heavy cream, 1/2 cup of grated Parmesan, and 1 teaspoon of Italian seasoning.
12. Set the Instant Pot to “Sauté” again and cook for 3–4 minutes, stirring constantly, until the spinach has wilted and the sauce has thickened slightly. Tip: Stir gently to avoid breaking up the tender chicken.

Creamy, savory, and packed with tender chicken, this dish is a total crowd-pleaser. The spinach and artichokes create a rich, velvety sauce that’s perfect for spooning over mashed potatoes or crusty bread. Leftovers? They reheat beautifully for an easy lunch the next day.

Thai Peanut Instant Pot Chicken Thighs

Very few weeknight dinners hit that perfect balance of being incredibly flavorful yet ridiculously easy—until you try these Thai peanut chicken thighs. You get tender, fall-off-the-bone chicken in a rich, slightly spicy peanut sauce that comes together with minimal effort, making it a total game-changer for busy evenings. Seriously, your Instant Pot is about to become your new best friend for pulling off restaurant-quality meals at home.

Ingredients

– About 2 pounds of boneless, skinless chicken thighs
– A good glug of olive oil (about 2 tablespoons)
– A hefty ½ cup of creamy peanut butter
– A generous ¼ cup of soy sauce
– A couple of tablespoons of rice vinegar
– A big spoonful of honey (around 2 tablespoons)
– A couple of cloves of garlic, minced
– A teaspoon of grated fresh ginger
– A pinch of red pepper flakes (or more if you like heat)
– ½ cup of chicken broth
– For serving: a handful of chopped cilantro and a squeeze of lime juice

Instructions

1. Set your Instant Pot to “Sauté” and let it heat up for 2 minutes until the display reads “Hot.”
2. Pour in the olive oil and swirl it around to coat the bottom of the pot evenly.
3. Carefully place the chicken thighs in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown—this builds a deeper flavor base for your sauce.
4. Remove the seared chicken thighs and set them aside on a plate for now.
5. To the pot, add the peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, red pepper flakes, and chicken broth.
6. Whisk everything together for about 1 minute until the peanut butter is fully incorporated and the sauce is smooth.
7. Return the seared chicken thighs and any accumulated juices back into the pot, nestling them into the sauce.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes—the natural release helps keep the chicken super tender, so let the pressure come down on its own for 10 minutes after cooking before quick-releasing any remaining pressure.
9. Carefully open the lid away from you to avoid steam.
10. Use two forks to shred the chicken directly in the pot, or keep them whole if you prefer.
11. Stir the chicken and sauce together until everything is well coated and heated through. You’ll know it’s ready when the sauce has thickened slightly and clings to the chicken.
Yielding an incredibly creamy and savory dish, the peanut sauce clings to every shred of tender chicken with a hint of spice and tang. Serve it over a bed of fluffy jasmine rice to soak up all that goodness, or stuff it into lettuce cups for a lighter, crunchier meal that feels totally restaurant-worthy.

Instant Pot Chicken Thighs with Lemon Caper Sauce

Unbelievably tender chicken thighs with a bright, zesty sauce—this Instant Pot recipe is your new weeknight hero. You’ll have restaurant-quality flavors on the table in no time, perfect for those busy evenings when you still want something special.

Ingredients

• A couple of pounds of bone-in, skin-on chicken thighs
• A good glug of olive oil
• Salt and freshly ground black pepper
• One medium yellow onion, chopped
• A couple of garlic cloves, minced
• One cup of chicken broth
• The juice of one lemon
• A couple of tablespoons of capers, drained
• A splash of heavy cream
• A handful of fresh parsley, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Season both sides of the chicken generously with salt and pepper.
3. Set your Instant Pot to “Sauté” on high heat and add the olive oil.
4. Once the oil shimmers, carefully place the chicken thighs in the pot, skin-side down.
5. Sear the chicken for 4–5 minutes until the skin is golden brown and crispy, then flip and sear the other side for 2–3 minutes.
6. Transfer the seared chicken to a plate, leaving any drippings in the pot.
7. Add the chopped onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds tons of flavor to your sauce.
10. Return the chicken thighs to the pot, along with any accumulated juices.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
12. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
13. Use tongs to transfer the chicken to a serving platter.
14. Switch the Instant Pot back to “Sauté” and stir in the lemon juice, capers, and heavy cream.
15. Simmer the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly.
16. Stir in the chopped parsley just before serving.

Velvety sauce clings to each tender bite, with the capers adding a briny pop that cuts through the richness. Serve it over creamy mashed potatoes to soak up every drop, or with crusty bread for dipping—either way, you’ll be scraping the plate clean.

Summary

Gathering these 20 Instant Pot chicken thigh recipes makes weeknight dinners deliciously simple. From cozy classics to bold new flavors, there’s something for every taste. Try a recipe that calls to you, and let us know your favorite in the comments! If you found this roundup helpful, share it on Pinterest to inspire fellow home cooks. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.