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(Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.
Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.
Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”.
For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
For Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs.
Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
Allow the chicken to rest 5 minutes before serving.
Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months.