Instant pot chicken thighs are a simple & healthy dinner idea your kids will love. This instapot recipe uses broth and spices to flavor the chicken thigh recipe then is finished off with a quick broil for extra crispy chicken. 
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In case you did not know, I LOVE to cook with chicken thighs and use my Instant Pot to make healthy dinner meals. I decided to combine my two favorites and create Instant Pot Chicken Thighs. This recipe is flavorful, simple & kid-approved.
I tend to purchase fresh bone-in chicken thighs for my recipes because of the great price. However, you can absolutely buy fresh boneless chicken thighs or skinless chicken thighs and follow the same instructions to create this recipe in under 30 minutes.
Lots of new Instant Pot recipes popping up on CreateKidsClub.com, make sure to try each one to find your favorites.
Top Instant Pot Recipes
- Instant Pot Beef Stroganoff
- Instant Pot Pulled Pork
- Instant Pot Colcannon
- Instant Pot Chicken Stew
- Instant Pot Shredded Tacos
Check out this step-by-step video on how to make Instant Pot Chicken Thighs!
HOW TO MAKE PRESSURE COOKER CHICKEN THIGHS
- Place the rack that came with the Instant Pot into the bottom of the pot.
- Place chicken on top of the rack.
- Pour beer or broth over chicken.
- Sprinkle seasoning over chicken.
- Place the cover on the Instant Pot and make sure it’s set to SEALING.
- Cook on high pressure for 20 minutes.
- You can do a natural release or a quick release.
- For crispy skin, place chicken thighs onto a boiling sheet, brush with oil and broil for 4 minutes or until the skin crisps and starts to brown. Serve immediately!
Start by adding the rack to the bottom of the Instant Pot and gathering the ingredients.
WHAT INGREDIENTS DO I NEED?
- 8 bone-in chicken thighs
- 12 oz. beer or 12 oz. broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
Add thawed bone-in chicken thighs on top of the rack in the pressure cooker. If you only have frozen chicken thighs in your house, follow these instructions to defrost your chicken.
HOW TO DEFROST CHICKEN
- Place the frozen chicken thighs in a leak-proof plastic bag, sealing tightly
- Fill your clean sink with cold water
- Place the sealed bag of frozen chicken into the cold water
- Changing the water every half hour, keeping the water cold
- For 1 lb of meat, it should take about an hour to thaw the chicken thighs.
Next, pour either the can of beer OR 12 oz of chicken broth over the top of the chicken. Then, sprinkle the spices on top of each chicken thigh.
WHAT BEER SHOULD I CHOOSE?
Using beer in recipes is a great way to add a rich flavor. Do not worry about the alcohol – it cooks off during the cooking process!
When choosing beer for your Instant Pot Chicken Thighs, consider the flavor you want to enjoy. Find the Right Beer provides options to choose from based on your preferences.
One of the best ways to decide your favorite is to make this recipe multiple times with a different can of beer each time. I found my personal favorite is a can of Bud Light because of the light flavor.
Cover the Instant Pot and set to SEALING. Cook on high pressure for 20 minutes.
Using the natural or quick release, release the pressure from the Instant Pot and remove chicken.
Set the thighs on a baking sheet, brush with oil and set under the broiler for 3 minutes or until the skin is brown and crispy.
WHAT ABOUT A SAUCE FOR THE CHICKEN THIGHS?
I like to make a homemade gravy to drizzle over the top of the chicken thighs for extra flavor.
Optional Gravy:
- Turn Instant Pot to saute.
- Blend 2 TBSP flour with 1/4 cup water.
- Whisk flour mixture into sauce left behind after the chicken is removed from the Instant Pot.
- Bring to a boil, stirring frequently until sauce starts to thicken.
- Season with salt and pepper if desired.
Instant Pot Chicken Thighs are great to serve for any weekday dinner when you need a quick and easy dinner idea. I serve the thighs with my Hasselback Potatoes with Cheese.
If you do not currently own an Instant Pot, do not worry. This recipe can be made in your slow cooker in 4 easy steps.
HOW TO MAKE CROCKPOT CHICKEN THIGHS
- Place chicken in bottom of the crockpot.
- Use 6 oz. of beef or broth and sprinkle spices on top.
- Cook HIGH heat for 2-4 hours or LOW heat for 6-8 hours or until the internal temperature reaches 165 degrees.
- For crispy skin, place chicken thighs onto a boiling sheet, brush with oil and broil for 4 minutes or until the skin crisps and starts to brown. Serve immediately!
If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
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Instant pot chicken thighs are a simple & healthy dinner idea your kids will love. This instapot recipe uses broth and spices to flavor the chicken thigh recipe then is finished off with a quick broil for extra crispy chicken.
Ingredients
- 8 bone-in chicken thighs
- 12 oz. beer or 12 oz. broth
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp.paprika
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Place the rack that came with the instant pot into the bottom.
- Place chicken on top of the rack.
- Pour beer or broth over chicken.
- Sprinkle seasonings over chicken.
- Place the cover on the instant pot and make sure it’s set to sealing.
- Cook on high pressure for 20 minutes.
- You can do a natural release or a quick release.
- For crispy skin, place chicken thighs onto a baking sheet, brush lightly with oil, and broil for 3 minutes or until the skin crisps and starts to brown. Serve immediately after broiling.
Optional Gravy:
- Turn Instant Pot to saute.
- Blend 2 Tbsp. flour with 1/4 cup water.
- Whisk flour mixture into sauce left behind after the chicken is removed from the instant pot.
- Bring to a boil, stirring frequently until sauce starts to thicken.
- Season with salt and pepper if desired.
Notes
Crockpot Instructions:
- Place chicken into the bottom of the crockpot.
- Use 6 oz. of beer or broth and sprinkle spices on top.
- Cook High heat for 2-4 hours or low 6-8 hours and until internal temperature reaches 165 degrees.
- For crispy skin, place chicken thighs onto a baking sheet, brush lightly with oil, and broil for 3 minutes or until the skin crisps and starts to brown. Serve immediately after broiling.
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Heidi says
I can’t wait to try these out! I’ve made them in the slow cooker, but not instant pot.
★★★★★