Step 1

If chicken thighs have packaging or absorbent pad stuck to them, defrost thighs until all packaging and pads can be removed.

Step 2

Pour water into the Instant Pot insert. Put the trivet or a steamer basket into the Instant Pot.

Step 3

Put the chicken thighs onto the trivet. Season with salt and pepper.

Step 4

Put the lid on the Instant Pot and set the valve to Sealing.

Step 5

Set the Instant Pot to pressure cook on high for the following times:

Step 6

Boneless and bone-in chicken thighs that have been frozen individually: 14 minutesBoneless chicken thighs that are frozen in a clump: 16 minutesBone-in chicken thighs that are frozen in a clump: 18 minutes

Step 7

Once the Instant Pot is finished pressure cooking, allow a natural release for 5 minutes. Then turn valve to Venting.

Step 8

Once the pressure has released, remove the lid. Using an instant read thermometer, test that all of the chicken thighs have an internal temperature of at least 165 °F.