13 One-Pot Instant Pot Chicken Thigh Recipes

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Love quick, no-fuss dinners that deliver big flavor? These 13 one-pot Instant Pot chicken thigh recipes are your answer—from cozy comfort to weeknight lifesavers. Ready to simplify mealtime? Let’s dive in!

Mediterranean Lemon Herb Chicken Thighs

Rich with the sun-drenched flavors of the Mediterranean, this Instant Pot recipe transforms humble chicken thighs into a succulent, herb-infused masterpiece. The lemon and oregano brighten every bite, while briny olives add a savory depth that will transport your dinner table straight to a seaside taverna.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

2 pounds pasture-raised boneless, skinless chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice (from about 1 lemon)
1 teaspoon finely grated lemon zest
2 teaspoons dried oregano, preferably Greek
1/3 cup Castelvetrano olives, pitted and halved
2 tablespoons fresh flat-leaf parsley, chopped

Instructions

Pat the chicken thighs thoroughly dry with paper towels to ensure a deep golden sear. Season both sides evenly with kosher salt and black pepper.
Press the Sauté function on your Instant Pot and set it to high. Add 1 tablespoon of the olive oil and heat until shimmering. Working in two batches to avoid crowding, sear the chicken thighs for 3–4 minutes per side until a rich golden crust forms. Transfer seared thighs to a plate.
Reduce the Instant Pot heat to medium (if adjustable) or press Sauté again to lower the temperature. Add the remaining 1 tablespoon olive oil and the sliced garlic. Cook, stirring constantly, for 30 seconds until fragrant but not browned.
Pour in the white wine and use a wooden spatula to scrape up any browned bits from the bottom of the pot—this deglazing step prevents a burn warning later. Let the wine bubble vigorously for 1 minute to reduce slightly.
Add the chicken broth, lemon juice, lemon zest, and oregano. Stir to combine, then return the seared chicken thighs to the pot, nestling them into the liquid. Scatter the olives over the top.
Press Cancel to stop Sauté. Close the lid and set the steam release valve to Sealing. Cook on high pressure for 8 minutes. For extra-tender meat, allow a 10-minute natural release, then carefully turn the valve to Venting to release any remaining steam.
Remove the lid, tilting it away from your face to avoid steam. Transfer the chicken thighs to a serving platter or shallow bowl. If you’d like a thicker sauce, press Sauté again and simmer the liquid for 2–3 minutes until slightly reduced. Spoon the sauce and olives over the chicken, then garnish with fresh parsley.

Mediterranean flavors meld seamlessly in this dish, with tender chicken soaking up the bright, herbaceous sauce. Serve the thighs over a bed of fluffy lemon-oregano couscous or with warm pita to catch every last drop—a simple yet elegant weeknight escape.

Spicy Honey Garlic Chicken Thighs

A symphony of sweet and spicy, these Instant Pot chicken thighs achieve a deeply caramelized glaze in a fraction of the time. The honey and garlic meld with soy sauce and chili flakes, creating a rich, sticky coating that clings to every tender bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

2 pounds skin-on, bone-in chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon avocado oil

For the Sauce

1/3 cup honey
4 cloves garlic, minced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
2 teaspoons cornstarch mixed with 2 tablespoons water

For Garnish

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Instructions

Pat the chicken thighs dry with paper towels and season evenly with salt and pepper. (Tip: Removing excess moisture ensures a proper sear.)
Select Sauté on the Instant Pot and heat avocado oil until shimmering. Working in batches, sear the chicken skin-side down for 4–5 minutes until golden brown, then turn and sear 2 minutes. Transfer to a plate. (Tip: Do not overcrowd the pot.)
In a small bowl, whisk together honey, soy sauce, rice vinegar, red pepper flakes, and toasted sesame oil.
Pour the sauce into the hot pot and scrape up any browned bits with a wooden spoon. (Tip: Deglazing prevents a Burn warning.)
Return the chicken to the pot, nestling into the sauce in a single layer. Spoon some sauce over the tops.
Secure the lid and set valve to Sealing. Pressure cook on High for 15 minutes. Allow natural release for 10 minutes, then manually release remaining steam.
Transfer chicken to a platter. Select Sauté and bring liquid to a simmer. Whisk cornstarch slurry and add, stirring constantly until sauce thickens to a glossy glaze, about 2–3 minutes.
Drizzle thickened sauce over chicken. Garnish with green onions and sesame seeds.

Keenly balanced between fiery and sweet, these chicken thighs are best served over steamed jasmine rice to soak up the luscious sauce. The tender meat falls from the bone with each forkful, while the glaze coats every morsel in a captivating sticky sweetness.

Creamy Mushroom Chicken Thighs

Mention the allure of a weeknight dinner transformed into a luxurious affair: these creamy mushroom chicken thighs, cooked in the Instant Pot, deliver velvety sauce and tender meat with minimal effort. The deep umami from cremini mushrooms and the aromatic whisper of fresh thyme elevate this dish to a restaurant-worthy experience, all from the comfort of your kitchen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

4 pasture-raised chicken thighs, skin-on, bone-in
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 shallots, minced
3 garlic cloves, thinly sliced
8 oz organic cremini mushrooms, sliced
1/2 cup dry white wine (e.g., Sauvignon Blanc)
1/2 cup chicken bone broth
4 fresh thyme sprigs, plus more for garnish
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon arrowroot powder mixed with 2 tablespoons cold water

Instructions

Pat chicken thighs dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Select the 'Sauté' function on the Instant Pot and adjust to high heat. Add unsalted butter and let melt until foaming.
Place chicken thighs skin-side down in a single layer. Cook undisturbed for 4–5 minutes until deep golden brown. Flip and brown the other side for 3 minutes. Transfer to a plate. (Tip: For maximum crispness, ensure the skin is very dry before searing.)
Add shallots and garlic to the pot; cook, stirring constantly, for 1 minute until fragrant. Add sliced mushrooms and cook, stirring occasionally, for 3–4 minutes until they release their liquid and start to brown. (Tip: Avoid overcrowding the pot; work in batches if needed for proper browning.)
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let wine reduce by half, about 2 minutes.
Add chicken bone broth and fresh thyme sprigs. Return chicken thighs to the pot, nestling them into the liquid, skin-side up. (Tip: Do not submerge the skin completely to preserve crispness.)
Lock the lid and set the valve to 'Sealing.' Cancel 'Sauté' and select 'Pressure Cook' (Manual) on high pressure for 15 minutes.
After the cooking time ends, let pressure release naturally for 5 minutes, then carefully turn the valve to 'Venting' to release remaining steam. Remove the lid.
Transfer chicken thighs to a serving platter and tent loosely with foil. Discard thyme sprigs.
Select 'Sauté' mode again (medium heat). Whisk in heavy cream and Dijon mustard until smooth. Bring to a gentle simmer.
Whisk the arrowroot slurry again, then slowly pour into the simmering sauce while stirring constantly. Cook for 1–2 minutes until sauce thickens to a silky consistency. (Tip: Stir continuously to avoid lumps; adjust thickness with a bit more broth if needed.)
Taste and adjust seasoning with salt and pepper. Return chicken to the pot or spoon sauce over the plated chicken. Garnish with fresh thyme leaves.

Glistening with a satiny sauce, each bite of this dish is a study in savory richness—the tender chicken yields to the fork, and the creamy mushroom sauce clings luxuriously. Serve over pappardelle or creamy polenta to soak up every last drop, and finish with a sprinkle of flaky sea salt for a final flourish.

Mexican Chicken Thighs with Salsa

For a weeknight dinner that feels like a celebration, these Mexican Chicken Thighs with Salsa deliver deep, smoky flavor with minimal effort. The Instant Pot transforms humble ingredients into a dish that is both comforting and refined, perfect for impressing guests or treating yourself.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

2 lbs bone-in, skin-on chicken thighs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 tbsp extra-virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, finely minced
1 cup fire-roasted salsa (red or verde)
1/4 cup low-sodium chicken broth
2 tbsp fresh lime juice (from about 1 lime)
Fresh cilantro leaves, for garnish

Instructions

Pat the chicken thighs dry with paper towels to ensure a crisp sear. Season both sides evenly with kosher salt, black pepper, and ground cumin.
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Working in batches if needed to avoid overcrowding, place the chicken skin-side down and cook undisturbed for 3–4 minutes until the skin is deep golden brown. Flip and brown the other side for 2 minutes. Transfer the chicken to a plate.
Add the diced onion to the pot and cook, stirring occasionally, until translucent—about 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the fire-roasted salsa and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this prevents a burn warning during pressure cooking).
Return the chicken thighs to the pot, skin-side up, nestling them into the liquid. They should be partially submerged but the skin should remain above the surface for crispness.
Close the lid and set the steam release valve to Sealing. Cook on Manual/High Pressure for 10 minutes. When the cycle completes, allow a natural pressure release for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.
Open the lid and use tongs to transfer the chicken to a serving platter. Stir the fresh lime juice into the sauce, tasting and adjusting salt if needed. Spoon the salsa over the chicken and garnish with fresh cilantro leaves.

Keenly aware of the beautiful balance, each bite offers tender meat that falls from the bone, bathed in a tangy, smoky salsa with bright lime undertones. Serve alongside warm tortillas, cilantro-lime rice, or a crisp jicama slaw for a complete meal that feels both effortless and elevated.

Thai Coconut Curry Chicken Thighs

Delight in the harmonious symphony of bold Thai flavors with this Instant Pot chicken thigh recipe, where succulent meat is bathed in a creamy, aromatic coconut curry sauce. The marriage of red curry paste, fresh ginger, and basil creates an elevated weeknight meal that feels both comforting and exotic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Aromatics and Spice Paste

4 garlic cloves, freshly minced
1 tablespoon fresh ginger, finely grated
3 tablespoons red curry paste

Curry Liquid

1 can (13.5 ounces) full-fat coconut milk
1/2 cup low-sodium chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar, packed
1 tablespoon fresh lime juice
1 tablespoon soy sauce

Chicken and Garnish

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 tablespoon vegetable oil
Fresh cilantro sprigs, for garnish
Fresh Thai basil leaves, for garnish

Instructions

Pat the chicken thighs dry with paper towels to ensure even browning. Season lightly with salt and pepper.
Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering. Working in batches, place the chicken thighs skin-side down and cook undisturbed for 4–5 minutes until the skin is golden and crisp. Transfer to a plate; repeat with remaining thighs.
Add the minced garlic and grated ginger to the pot; sauté for 30 seconds until fragrant, scraping up any browned bits. Stir in the red curry paste and cook for 1 minute to bloom the spices—this deepens the flavor.
Pour in the coconut milk and chicken broth, then whisk in the fish sauce, brown sugar, lime juice, and soy sauce until the curry paste is fully dissolved. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pot, nestling them into the liquid skin-side up. Ensure the thighs are mostly submerged. Lock the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
When the cooking cycle ends, allow the pressure to release naturally for 10 minutes for tender, juicy meat, then carefully quick-release any remaining steam.
Transfer the chicken to a serving platter. Skim excess fat from the sauce if desired, or use an immersion blender to slightly thicken it. Spoon the curry sauce over the chicken.
Garnish generously with fresh cilantro and Thai basil leaves before serving.

Garnish with fresh cilantro and Thai basil leaves; the vibrant herbs cut through the richness with a peppery, anise-like brightness. Serve over steamed jasmine rice to capture every drop of the velvety, spice-kissed sauce, and watch as this dish becomes an instant weeknight favorite.

BBQ Chicken Thighs with Coleslaw

Fragrant with smoked paprika and a whisper of hickory, these Instant Pot chicken thighs emerge impossibly tender, cloaked in a glossy barbecue sauce that strikes a perfect balance between sweet and tangy. Served alongside a crisp, creamy coleslaw, this duo transforms a weeknight dinner into a comforting Southern-inspired feast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken and Sauce

4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/2 cup premium smoky barbecue sauce
1/4 cup chicken broth

For the Coleslaw

2 cups finely shredded green cabbage (from about 1/4 head)
1/2 cup julienned carrot
2 tbsp apple cider vinegar
3 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp celery seeds
1 tsp granulated sugar
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper

Instructions

Pat the chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Season the chicken evenly on both sides with the spice mixture.
Select the 'Sauté' function on the Instant Pot and heat olive oil until shimmering. Working in two batches if necessary to avoid overcrowding, place the chicken thighs skin-side down and sear undisturbed for 4 minutes until deep golden brown. Flip and sear for another 2 minutes. Transfer to a plate. The caramelized skin adds crucial depth of flavor.
Pour chicken broth into the pot, scraping up any browned bits with a wooden spoon. Stir in the barbecue sauce until smooth. Return the chicken thighs to the pot, skin-side up, nestling them into the sauce.
Close the lid and set the steam valve to 'Sealing'. Select 'Pressure Cook' (Manual) on high pressure for 10 minutes. When the cycle ends, allow a 10-minute natural release, then carefully turn the valve to 'Venting' to release remaining steam. For juicier meat, never quick-release fully.
Meanwhile, prepare the coleslaw: In a medium bowl, whisk together apple cider vinegar, mayonnaise, Dijon mustard, celery seeds, sugar, salt, and pepper until emulsified. Add the shredded cabbage and julienned carrot; toss thoroughly to coat. Refrigerate for at least 15 minutes to allow flavors to meld and the cabbage to soften slightly.
Once the pressure is released, remove the chicken thighs. For a thicker glaze, set the pot to 'Sauté' and simmer the sauce for 3–4 minutes until reduced. Serve the chicken topped with a drizzle of the reduced sauce alongside a generous mound of coleslaw.

Crowned with a glistening lacquer of barbecue sauce, each thigh yields effortlessly to the fork, its smoky sweetness complemented by the cool, tangy crunch of the coleslaw. For an elevated presentation, garnish with fresh parsley and a final drizzle of sauce.

Lemon Pepper Chicken Thighs

Crafted for weeknight elegance, this Lemon Pepper Chicken Thighs recipe transforms simple ingredients into a tangy, buttery delight in the Instant Pot. The bright citrus and bold heat of black pepper meld with tender, juicy chicken, offering a refined yet effortless meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons unsalted butter
2 teaspoons freshly grated lemon zest
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water

Instructions

Pat the chicken thighs dry with paper towels—this ensures a better sear. Season evenly on both sides with kosher salt and freshly cracked black pepper.
Select the Sauté function on the Instant Pot and set to high heat. Add the unsalted butter and let it melt until foaming. Place the chicken thighs skin-side down in a single layer and cook without moving for 4–5 minutes, until the skin is deep golden and crisp.
Flip the chicken thighs and cook for another 2 minutes on the second side. Add the minced garlic and freshly grated lemon zest, stirring for 30 seconds until fragrant. Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom—this prevents a burn warning.
Cancel Sauté. Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 10 minutes. Once the cycle ends, allow a natural release for 10 minutes, then carefully quick-release any remaining steam. Natural release keeps the meat exceptionally tender.
Transfer the chicken thighs to a plate and tent with foil. In a small bowl, whisk together the cornstarch and water to form a slurry. Select Sauté again and bring the pot liquid to a simmer. Slowly whisk in the slurry and cook for 1–2 minutes, until the sauce thickens and coats the back of a spoon. Adjust seasoning with additional salt or pepper if desired.
Return the chicken thighs to the pot, turning to coat in the glossy sauce. Serve immediately.

A symphony of bright lemon and bold pepper, the tender chicken thighs are perfectly complemented by a silky sauce. Serve over creamy polenta or with a crisp green salad for a meal that feels both effortless and refined.

Teriyaki Chicken Thighs with Rice

Perfectly caramelized and tender, these Instant Pot teriyaki chicken thighs are a weeknight revelation. The pressure cooker transforms humble thighs into succulent morsels bathed in a glossy, savory-sweet sauce that clings to every grain of steamed rice.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1½ pounds boneless, skinless chicken thighs, patted dry
½ cup reduced-sodium tamari
¼ cup mirin
3 tablespoons honey
2 tablespoons unseasoned rice vinegar
4 cloves garlic, finely minced
1 tablespoon fresh ginger, peeled and grated
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon toasted sesame oil
4 scallions, thinly sliced, white and green parts separated
1 tablespoon toasted white sesame seeds
2 cups jasmine rice, rinsed and drained
2 cups water (for rice)

Instructions

Pat the chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper.
In a small bowl, whisk together the tamari, mirin, honey, rice vinegar, minced garlic, and grated ginger until the honey dissolves.
Place the seasoned chicken thighs into the Instant Pot in a single layer, then pour the teriyaki mixture evenly over the top. (Tip: For deeper flavor, marinate the chicken in the sauce for 30 minutes at room temperature before cooking.)
Lock the lid onto the Instant Pot, set the valve to sealing, and cook on manual high pressure for 10 minutes. Once the cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
Using tongs, transfer the chicken thighs to a cutting board and tent loosely with foil to keep warm.
Switch the Instant Pot to sauté mode and bring the cooking liquid to a gentle simmer. In a small bowl, whisk the cornstarch with the cold water to create a slurry. While whisking constantly, slowly pour the slurry into the simmering sauce. (Tip: Continuous whisking prevents lumps from forming.) Cook for 1 to 2 minutes until the sauce thickens to a glossy, nappe-like consistency.
Stir in the toasted sesame oil and the white parts of the sliced scallions, reserving the green parts for garnish.
In a separate pot, cook the jasmine rice with 2 cups of water according to package instructions (or use a rice cooker).
To serve, divide the steamed rice among bowls, arrange the chicken thighs on top, and generously spoon the teriyaki sauce over each portion. Garnish with the toasted sesame seeds and reserved green scallion slices.

Radiating a deep umami richness, each bite of chicken yields to a tender pull, while the silky sauce envelops the fluffy rice. For a vibrant finish, add a side of steamed bok choy dressed in sesame vinaigrette.

Buffalo Chicken Thighs with Ranch

Just when you thought weeknight dinners couldn't get more exhilarating, these Buffalo Chicken Thighs with Ranch arrive to transform your Instant Pot into a vessel of spicy, tangy perfection. The marriage of fiery hot sauce and cooling blue cheese ranch creates a symphony of bold flavors that will have you reaching for seconds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

2 lbs boneless, skinless chicken thighs
1 tbsp avocado oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup Buffalo-style hot sauce (e.g., Frank's RedHot)
2 tbsp unsalted butter, melted
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder

For the Ranch Dressing

½ cup sour cream
¼ cup mayonnaise
2 tbsp buttermilk
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp fresh lemon juice
½ tsp garlic powder
¼ tsp kosher salt

For Serving

¼ cup crumbled blue cheese (optional)
Celery sticks
Carrot sticks

Instructions

Pat the chicken thighs dry with paper towels and season evenly with kosher salt and black pepper on both sides.
Set the Instant Pot to Sauté mode (high) and heat the avocado oil until shimmering. Working in batches if needed, sear the chicken thighs for 3–4 minutes per side until golden brown. Transfer to a plate and set aside.
Pour the Buffalo hot sauce, melted butter, apple cider vinegar, garlic powder, and onion powder into the Instant Pot. Stir, scraping up any browned bits from the bottom—this builds the flavor base and prevents a burn warning.
Return the chicken thighs to the pot, nestling them into the sauce. Lock the lid and set the valve to Sealing. Cook on Manual High Pressure for 12 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining steam. Transfer the chicken thighs to a cutting board and let rest for 5 minutes.
Meanwhile, prepare the ranch dressing: In a small bowl, whisk together sour cream, mayonnaise, buttermilk, chives, dill, lemon juice, garlic powder, and salt until smooth and creamy. Refrigerate until ready to use.
When the chicken is cool enough to handle, shred the meat into bite-sized pieces using two forks, discarding any excess fat. Return the shredded chicken to the Instant Pot and toss thoroughly in the hot sauce mixture to coat evenly.
Serve the Buffalo chicken on a platter with the ranch dressing drizzled over or on the side. Garnish with crumbled blue cheese if desired, and accompany with celery and carrot sticks for a crunchy contrast.

Crispy on the edges yet luxuriously tender within, each shred of chicken glistens with a fiery glaze that mellows seamlessly into the creamy ranch with every forkful. For an extra-indulgent twist, pile the Buffalo chicken onto warm brioche rolls and top with extra blue cheese for a decadent sandwich experience.

Chicken Thighs and Rice Pilaf

There's something deeply comforting about a one-pot meal that transforms humble ingredients into a symphony of textures and flavors. This Instant Pot chicken thighs and rice pilaf delivers tender, juicy meat atop a bed of fragrant pilaf studded with sweet carrots and peas—all from a single appliance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

4 boneless, skinless chicken thighs (about 1.5 lbs)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tbsp extra-virgin olive oil

For the Rice Pilaf

1 tbsp unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 cup basmati rice, rinsed until water runs clear
1 1/4 cups chicken bone broth (preferably low-sodium)
2 medium carrots, peeled and diced into 1/4-inch pieces
1/2 cup frozen peas, thawed

Instructions

Pat the chicken thighs dry with paper towels and season evenly with salt and pepper on both sides.
Select Sauté mode on the Instant Pot and heat the olive oil until shimmering. Add the chicken thighs skin-side down (or the side that was skin if skinless) and sear without moving for 3–4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer to a plate.
Add the butter to the pot, followed by the diced onion. Sauté for 3 minutes until translucent, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds until fragrant.
Pour in the rinsed basmati rice and stir to coat with the butter, toasting for 1 minute. (Tip: Rinsing the rice removes excess starch, ensuring fluffy, separate grains.)
Pour in the broth and add the diced carrots. Stir gently to combine, then place the seared chicken thighs on top, nestling them into the rice. Lock the lid and set the valve to Sealing.
Cook on Manual (High Pressure) for 10 minutes. When the timer ends, allow a natural pressure release for 10 minutes, then quick release any remaining steam. (Tip: A natural release prevents the rice from becoming mushy.)
Open the lid carefully. Remove the chicken to a cutting board and let rest for 2 minutes. Fold the thawed peas into the rice, fluffing gently with a fork. (Tip: Adding peas after cooking preserves their bright color and tender texture.)
Slice the chicken thighs or leave whole. Serve the pilaf mounded on a platter with the chicken arranged on top.

Beneath the golden sear of the chicken lies a pilaf where each grain of rice is distinct yet tender, infused with the richness of the seared meat and the subtle sweetness of carrots and peas. Serve this dish with a dollop of Greek yogurt and a sprinkle of fresh dill for a bright, creamy finish that elevates the entire meal.

Rosemary Garlic Chicken Thighs

Rarely does a weeknight dinner feel so refined, yet this rosemary garlic chicken emerges from the Instant Pot with the depth of a slow-braised Sunday supper. The wine-infused pan sauce clings to each tender thigh, making it a dish that transports simple ingredients into something memorably elevated.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1½ lbs)
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon avocado oil

For the Aromatic Base

6 cloves garlic, thinly sliced
2 tablespoons fresh rosemary, finely chopped
½ cup dry white wine (such as Sauvignon Blanc)
½ cup low-sodium chicken broth

Instructions

Pat the chicken thighs dry with paper towels—this ensures a golden sear. Season both sides evenly with salt and pepper.
Select the Sauté function on your Instant Pot and heat the avocado oil until shimmering. Place the chicken thighs skin-side down in a single layer (work in batches if needed) and cook without moving for 5–6 minutes, until the skin is deep golden and releases easily. Flip and sear the second side for 3 minutes. Transfer to a plate.
Reduce the heat to medium Sauté (or use the 'Less' setting) and add the sliced garlic and chopped rosemary. Stir constantly for 30 seconds until fragrant—be careful not to burn the garlic.
Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 1 minute to reduce slightly. Then stir in the chicken broth.
Return the chicken thighs to the pot, nestling them skin-side up into the liquid. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick-release the remaining pressure.
For a glossy finish, remove the chicken to a serving platter and switch the Instant Pot back to Sauté. Simmer the sauce for 3–4 minutes until slightly thickened, stirring occasionally. Spoon the sauce over the chicken before serving.

Juicy beneath its crisp skin, each bite of this chicken releases the warm perfume of rosemary and mellowed garlic. The wine-brightened sauce is exquisite spooned over creamy mashed potatoes or alongside a bed of buttered egg noodles—a simple way to turn an everyday meal into something to relish.

Hawaiian Chicken Thighs with Pineapple

Tender, caramelized chicken thighs meet the bright sweetness of pineapple in this Instant Pot creation, where soy sauce and ginger weave a savory-sweet tapestry. A quick pressure cook delivers succulent, fall-apart meat infused with tropical flavor, perfect for a weeknight escape.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1½ lbs boneless, skinless chicken thighs, trimmed of excess fat
1 tbsp avocado oil
½ cup low-sodium soy sauce
¼ cup packed light brown sugar
1 cup fresh pineapple chunks (½-inch pieces)
1 tbsp freshly grated ginger
4 cloves garlic, thinly sliced
½ cup chicken broth, preferably unsalted
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
2 green onions, thinly sliced (for garnish)

Instructions

Set an Instant Pot to sauté mode on high and add avocado oil. Once shimmering, place chicken thighs in a single layer (work in batches if needed) and sear until deep golden brown, about 2–3 minutes per side. Transfer to a plate.
Pour chicken broth into the pot and scrape up any browned bits from the bottom with a wooden spoon (this deglazing prevents a burn warning). Turn off sauté mode.
In a small bowl, whisk together soy sauce and brown sugar until dissolved. Pour into the pot along with the pineapple chunks, grated ginger, and sliced garlic. Stir to combine.
Return the seared chicken thighs to the pot, nestling them into the liquid. They do not need to be fully submerged.
Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Once the cycle completes, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining steam.
Remove the chicken and pineapple to a serving platter; tent loosely with foil. Set the Instant Pot to sauté mode (low). Bring the liquid to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1–2 minutes.
Pour the thickened sauce over the chicken and pineapple. Garnish with sliced green onions and serve immediately.

Finally, each thigh emerges from the pot impossibly tender, cloaked in a glossy, amber sauce that balances salty soy with sweet pineapple and warm ginger. Serve over steamed jasmine rice or alongside a crisp cucumber salad; the leftover sauce is irresistible spooned over vegetables.

Chicken Thigh Stew with Potatoes

Vibrant and deeply comforting, this Instant Pot chicken thigh stew transforms humble ingredients into a hearty, elegant one-pot meal. The pressure cooker coaxes deep flavor from pasture-raised chicken thighs, Yukon Gold potatoes, and heirloom carrots in a fraction of the time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Stew

2 lbs pasture-raised chicken thighs, skin-on and bone-in
1 ½ tsp kosher salt, divided
½ tsp freshly ground black pepper
2 tbsp unsalted butter
1 large yellow onion, finely diced
3 garlic cloves, minced
2 tbsp all-purpose flour
1 cup low-sodium chicken bone broth
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 large heirloom carrots, peeled and sliced into ½-inch rounds
4 sprigs fresh thyme
1 bay leaf

Instructions

Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon of the kosher salt and the black pepper. Set aside.
Select the 'Sauté' function on the Instant Pot and add the butter. Once melted, working in batches to avoid overcrowding, place the chicken thighs skin-side down and cook undisturbed for 4–5 minutes per side until deeply golden brown. Transfer to a plate.
Add the diced onion to the pot and sauté for 3 minutes, stirring frequently, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute to cook the raw flour taste.
Pour in the chicken bone broth, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits. Bring to a simmer.
Add the potatoes, carrots, fresh thyme sprigs, bay leaf, and remaining ½ teaspoon of salt. Stir to combine.
Nestle the browned chicken thighs back into the pot, skin-side up, along with any accumulated juices.
Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' (or 'Manual') on high for 12 minutes. The pot will take about 10 minutes to come to pressure.
Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully quick-release the remaining steam. Remove the lid.
Discard the thyme sprigs and bay leaf. Taste the broth and adjust seasoning with additional salt and pepper if needed. For a thicker stew, use an immersion blender to lightly purée a small portion of the broth and vegetables in the pot, then stir to combine.
Serve the stew hot, garnished with fresh thyme leaves if desired.

You'll find the chicken impossibly tender, the broth rich with herbal nuances, and the vegetables perfectly tender yet intact. Pair it with a crusty baguette to soak up every last drop, or spoon it over creamy polenta for an extra-indulgent supper.

Conclusion

Really, these one-pot Instant Pot chicken thighs make weeknight dinners a breeze—juicy, flavorful, and minimal cleanup. Try a few, then drop a comment with your favorites. And if you love them, share this roundup on Pinterest to help fellow home cooks!

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