Our easy instant pot frozen chicken thighs cook to perfection in just 30 minutes. This easy to make bone-in chicken thigh recipe is perfect for dinner tonight or any busy weeknight. This is our favorite way to get a quick meal on the table. You can use any kind of chicken thighs in your freezer from boneless skinless chicken thighs, skin-on chicken thighs, or even fresh chicken thighs by simply adjusting the cooking time.
Do you ever have those nights when you realize that you forgot to plan ahead for dinner? This instant pot chicken thighs recipe is going to be a lifesaver! In under 30 minutes, you can transform frozen chicken into juicy chicken thighs. Don’t have an instant pot? Learn How to Boil Chicken Thighs with our simple tutorial for juicy tender chicken in just 45 minutes.
Ingredients
- 8 frozen bone-in chicken thighs ✅
- 12 ounces chicken broth ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon cumin ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
Table of Contents
How to Make
To prepare this instant pot recipe, begin by assembling the necessary equipment. First, place trivet into the bottom of the pot. This rack will elevate the chicken, ensuring it cooks evenly and doesn’t stick to the bottom of the instant pot.
Next, place your frozen chicken pieces to the top of trivet. Don’t worry if they’re nestled closely not in a single layer; the Instant Pot will handle it. The frozen chicken will thaw and cook beautifully in the pot.
Now, it’s time to infuse your chicken with flavor. Pour a cup of chicken broth or a cup of water over the chicken pieces. The broth will not only keep the meat moist but also enhance its taste. You can customize the broth with your choice of seasonings, whether it’s aromatic herbs, garlic, or a pinch of your favorite spices. Sprinkle these seasonings generously over the chicken to create an infusion of flavors.
How Long to Cook Frozen Chicken Thighs In The Instant Pot?
With the chicken ready and the seasonings in place, place the Instant Pot lid on securely and ensure the sealing valve is turned to the sealing position. This step is crucial to build the pressure needed for cooking. Set the Instant Pot to high-pressure mode and select a cooking time of 30 minutes. The pressurized cooking environment of the instant pot pressure cooker will transform the frozen chicken into a tender and flavorful chicken in no time.
Once the pressure cooking time has elapsed, you have the option of performing either a natural pressure release or a quick release. A natural release means allowing the Instant Pot to gradually release the remaining steam, which is excellent for preserving the meat’s tenderness. Alternatively, you can opt for a quick release by turning the pressure release valve if you’re need to serve your meal sooner.
For those who desire an extra touch of crispy perfection, transfer the chicken thighs to a baking sheet and lightly brush them with oil. Place them under the broiler for approximately 3-4 minutes or until the skin turns golden brown and crisps to perfection. This step is optional but highly recommended for those who appreciate a crispy outside.
Recipe Substitutions
I typically use a combination of onion powder, cumin, garlic powder, salt, and pepper. The great thing about spices is they can easily be swapped with your favorites. Here are other combinations to try:
- Oregano + Basil + Garlic powder + Salt + Pepper
- Red chili flakes + Chili powder + Garlic powder + Salt + Pepper
- Rosemary + Thyme + Basil + Salt + Pepper
- Paprika + Garlic powder + Cayenne + Oregano + Salt + Pepper
- Turmeric + Cumin + Chili powder + Salt + Pepper
Do you always broil the chicken after cooking in the instant pot?
Yes – I highly recommend placing the chicken thighs onto a baking sheet, brushing lightly with oil, and broiling for 3 minutes or until the skin crips and starts to brown. It crisps the skin perfectly.
Should I add a sauce to the chicken?
You can take the optional step of making gravy from the remaining cooking liquid in the instant pot that takes just a few additional minutes. Turn the instant pot to the sauté function. Make a cornstarch slurry using 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water. Stir to combine then whisk into the hot liquid in the instant pot. Continue whisking until the sauce thickens.
You can also drizzle a sauce on top of the chicken thighs or a serve a sauce on the side. I love to turn this recipe into a BBQ chicken pressure cooker recipe by tossing the cooked chicken in a Homemade BBQ Sauce.
Recipe Tips and Tricks
- Safety First: Always make sure to follow Instant Pot safety guidelines. Ensure the sealing ring is properly installed, the steam release valve is closed, and the lid is securely in place before starting the cooking process.
- Natural Release: While the recipe suggests using a quick release, you can also opt for a natural release after the cooking time is complete. This can help keep the chicken moist and tender by allowing it to slowly depressurize.
- Broiling Techniques: When broiling the chicken for crispy skin, keep a close eye on it to prevent burning. The skin can crisp up quickly under the broiler, so monitor the process closely.
- Flavor Variations: Feel free to customize the spice blend based on your preferences. You can add herbs like thyme, rosemary, or paprika for additional flavor layers.
What to Serve with Easy Instant Pot Chicken Thighs
The best part about this main dish is that it is so versatile. Serve as simply as with a side of white rice and green beans or try the kid favorite microwave mashed potatoes or if you have more time gluten-free artisan bread.
FAQ
Yes! This recipe is the perfect example of how to cook frozen chicken in your instant pot, quickly and easily!
For frozen chicken thighs, cook on high pressure for 30 minutes.
Yes, it is safe to cook frozen chicken. You want to cook the chicken through (165°F) within 4 hours. The instant pot is a quick way of cooking frozen chicken.
The quickest way to cook frozen chicken is in the instant pot.
Neither method is better than the other, but cooking thawed chicken with always be quicker.
Boneless chicken takes less time to cook so you would cutting the time 5-10 minutes. Be sure to check the temp of the chicken with a meat thermometer to ensure it’s properly cooked (165°F).
Yes, you can use water in place of chicken broth. You could also swap with any other broth or even beer – all give a slightly different flavor. If you use water, you might need to add a little extra salt.
You could bring the broth down to 8 oz, but not less. You need at least a cup of liquid for cooking in the instant pot. Keep the cooking time the same if cooking from frozen.
How To Make Frozen Chicken Thighs In The Slow Cooker
- Place chicken into the bottom of the crockpot.
- Use 6 oz. of broth and sprinkle spices on top.
- Cook on high heat for 4-6 hours or until the 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 crips and starts to brown. Serve immediately after broiling.
Storage Instructions
To store cooked chicken thighs, start by cooling them down to room temperature, then portion them into meal-sized servings. Place the chicken thighs in an airtight container or resealable bags. This chicken is perfect for meal prep for the week. Label the containers with the cooking date for easy tracking. For short-term storage, keep them in the refrigerator, and for longer storage, freeze them for up to three to four months. When ready to use, thaw the frozen chicken thighs in the refrigerator and reheat thoroughly to an internal temperature of 165°F. These steps will ensure your cooked chicken thighs stay safe and maintain their flavor.
Instant Pot Chicken Recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Instant Pot Frozen Chicken Thighs Recipe
Ingredients
- 8 frozen bone-in chicken thighs ✅
- 12 ounces chicken broth ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon cumin ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place rack into instant pot. Place the rack that came with the instant pot into the bottom.
- Add chicken, broth, and spices. Place frozen chicken on top of the rack. They will be on an angle if frozen together, that's just fine. Pour broth over chicken. Sprinkle seasonings over chicken.8 frozen bone-in chicken thighs, 12 ounces chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper
- ⭐️Cover and Cook. Place the cover on the instant pot and make sure it's set to sealing. Cook on high pressure for 30 minutes. Turn the valve to venting for a quick release.
- ⭐️Broil if desired. 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.
Video
Notes
For Boneless Chicken Thighs:
Set cooking time to 25 minutes then do a quick release.Crockpot Instructions:
- Place chicken into the bottom of the crockpot.
- Use 6 oz. of broth and sprinkle spices on top.
- Cook High heat for 4-6 hours or 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.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Anna says
Thank you for these instructions- cooking from frozen will save so much time!
Liz says
Only my third dish in the instapot. It was fabulous!! Served with rice and a lot of butter. Delish!!! Thanks the the instructions. Looking forward to trying different seasoning combinations.
Jodi Danen, RDN says
Hi Liz! So happy you enjoyed the recipe! Once you get the hang of the instant pot, it becomes so fun trying new things! Be sure to check out some of the other simple recipes for the IP on the site too! 🙂
Tiffani Felsner says
This turned out completely perfect! The best chicken pieces I’ve ever made. So simple and absolutely delicious with the crispy skin. Thanks!
Jodi Danen, RDN says
Hi Tiffani – I am thrilled to hear that the chicken turned out perfect! It’s one of my favorite recipes and makes it easy to get a dinner everyone likes on the table quickly!
Nick says
Fat separate the broth, and use it to pressure cook your choice of rice while the chicken browns. Never throw that liquid gold away !
Jodi Danen, RDN says
I love this tip! What is the best way you use to quickly separate the fat?
Sarah says
If I half this recipe (I only have 4 thighs) do I need to half the cooking time and amount of broth?
Jodi Danen, RDN says
Hi Sarah! You could bring the broth down to 8 oz, but not less. You need at least a cup of liquid for cooking in the instant pot. I would keep the cooking time the same if cooking from frozen, due to the fact that I have not tried cooking them with less time. If you do cut the time (maybe 10 min?), just make sure to take a temp to make sure you hit 165 degrees for food safety. Let me know how it goes!
Morgan Farris says
I made this last night in a panicked “I really need to go to the grocery store, oh look I have some frozen chicken thighs” moment, and they were delicious! Absolutely cooked perfectly. I use my instant pot all the time, so I was a little skeptical about the 30 min cook time (I’m used to the 5 minute recipes), but it was spot on! I will absolutely use this recipe again and again. My chicken thighs were much larger than the ones you had pictured, so I cooked 4 of them without adjusting anything else and it was perfect! Even my super picky husband ate a bunch!
Jodi Danen, RDN says
Thank you for sharing, Morgan! I have many of those moments – I think that’s why I have so many chicken thigh recipes on the site – they save the day often! 🙂
Cherissa W. says
This is amazing! I’ve had my Instant Pot for a while now and never knew I could cook things from frozen! This and some steamed broccoli made a perfect meal tonight since I was exhausted after work. The chicken was fall apart tender, juicy, and so delicious! This hack is going to become a regular part of my meal rotation. Thank you so much!!! <3
Jodi Danen, RDN says
I’m thrilled it made your life easier, Cherissa! I am all about easy hassle-free meals! Thank you for sharing, you made my day 🙂
Jennifer says
Can I use water in place of chicken broth if I leave the skin on?
Jodi Danen, RDN says
Hi Jennifer! Yes, you can use water in place of chicken broth. You could also swap with any other broth or even beer – all give a slightly different flavor. If you use water, you might need to add a little extra salt. I’d love to hear how it turns out!
Missy says
Delicious and so easy to make!
Jodi Danen, RDN says
I’m so happy to hear you enjoyed them as much as I do, Missy!!
Lori says
How would you change the cook time if they were frozen boneless thighs?
Jodi Danen, RDN says
Hi Lori! Boneless chicken does take less time to cook so you could try cutting the time 5 minutes. Be sure to check the temp of the chicken to ensure it’s properly cooked (165 degrees). I’d love to know how they turn out!
Sharon says
I used one bone-in breast and 3 bone-in thighs, all skinless. Let it natural release for only 5 minutes and it was tender and juicy. I didn’t broil due to time constraints, but will try that next time.
Tressa says
I may have just missed it, but is this boneless or bone-in thighs you’re using. I’m assuming I need to adjust for boneless.
Jodi Danen, RDN says
Hi Tressa! I have updated the post to include this info, thank you for asking. Cook boneless chicken thighs for 25 minutes rather than 30. I’d love to hear how they turn out!
Amber says
Hi Jodi! Your recipe for the frozen chicken thighs is the first meal I have attempted to cook in my brand new Instant Pot. After the 30 minutes on high, I did the quick release venting. When I opened the pot the exterior of the chicken looked cooked and smelled good but where the pieces were stuck together, the meat was still very pink, thawed but not hot. Before making the recipe, I followed the test run in the getting started guide and it worked. What would you recommend? Thank you.
Jodi Danen, RDN says
Hi Amber! I’m sorry to hear the cook time wasn’t long enough for you. How much chicken were you cooking? With 1 -1.5 lbs of chicken 30 minutes has worked well for me. Did you make sure to add the liquid to the instant pot? This is important as it helps bring the instant pot to pressure for cooking. The only thing you can do at that point is to set the instant pot to cook longer.
Helen Wong says
Super tasty and delicious frozen chicken thighs! I thawed it in water for maybe 15 minutes and put it in as directed. The flavor was great and the chicken was tender and fell right off the bones. Thanks for a great recipe when I don’t have time to thaw.
Joyce Nicklaus says
How long do i cook if thighs are not frozen?
Jodi Danen, RDN says
They should take about 8 minutes to cook if not frozen. I hope you enjoy!
Danni says
Detailed and comprehensive.
Compliments to the writer
Kelly Krawchuk says
I don’t really understand how the stock and spices would do anything if the chicken is sitting above the liquid on a rack. Only the water will evaporate and steam the chicken. Am I missing something?
Jodi Danen, RDN says
Hi Kelly! The spices should stay on the chicken and you can absolutely just use water rather than stock if you wanted. The stock works great to make a gravy with after the chicken is cooked. I hope that helps!