Instant Pot Chicken Thighs

Juicy and flavorful instant pot chicken thighs are on the table in no time. They are bursting with bright lemon and thyme flavor.

These chicken thighs are quick and easy and packed with tastiness. Try pairing these with Instant Pot Red Potatoes and Easy Oven Roasted Broccoli or Creamed Spinach

Instant pot chicken thighs on a white plate

Flavorful Chicken Thighs in Minutes!

Chicken thighs are one of my favorite cuts. They are tender and full of flavor. I especially love when I can snag boneless, it makes life even easier!

These juicy chicken thighs are coated in bright lemon and thyme flavors, for a melt in  your mouth experience. They come together incredibly easy in the Instant Pot for a fall apart bite every time. 

Because they are so easy to make and take no time at all they are sure to be a weeknight hit. Just add a side or two and you have a yummy home-cooked meal on the table in no time. It sure beats those cereal or “grab what ever you can find” nights!

Seasonings in a bowl for lemon instant pot chicken thighs

How to Cook Chicken Thighs in Instant Pot

WHISK. In a small bowl, whisk together the thyme, lemon, garlic, salt, and pepper.

BRUSH. Brush the chicken thighs with 1 tablespoon of the oil, then sprinkle the thyme and lemon mixture evenly over the top.

SAUTE. Heat the remaining tablespoon of oil in the Instant Pot on the sauté setting. Add the chicken thighs to the pot and cook 3-4 minutes per side, until browned on both sides (you may need to do this in batches).

ADD. Remove the chicken from the pot and pour in the chicken stock and lemon juice. Scrape all of the browned bits off the bottom of the pot. Add a trivet to the pot, and place the chicken thighs on the trivet.

COOK & SERVE. Place the lid on the pot, cancel the sauté setting, and cook on manual at high pressure for 5 minutes. Let the pressure release for five minutes, then quick release the remaining pressure. Serve immediately.

What to serve with? Potatoes and rice are great options for sides.

instant pot boneless chicken thighs covered in lemon and thyme

Recipe Tips

What to do with any extra liquid? You can make a homemade gravy! Mix 3 tablespoons of flour with 3 tablespoons of water, then mix that into the extra liquid in your instant pot. Turn it on saute for about 5 minutes until it has thickened.

Other types of chicken: If you don’t have boneless skinless chicken thighs, but have another cut, here are the cooking times:

  • Bone-in skin-on: 12 minutes on high pressure(remove the skin before cooking)
  • Bone-in skin-off: 12 minutes on high pressure
  • Frozen thighs: 14 minutes on high pressure

Cooking chicken thighs in instant pot

Storage Tips

Keep leftover chicken thighs STORED in airtight containers or bags in the fridge for 3-5 days. REHEAT in the oven or in the microwave until warmed through. Use leftover chicken in salads or soups, or eat as normal!

You can FREEZE baked chicken for 3 months in airtight bags. Defrost and then rewarm/cook in the oven until warmed through.

Lemon and thyme instant pot chicken thighs

For more instant pot recipes, try:

Instant Pot Lemon Chicken Thighs Recipe

Juicy and flavorful instant pot chicken thighs are on the table in no time. They are bursting with bright lemon and thyme flavor.
5 from 4 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 8
Calories: 180kcal
Print Recipe

Ingredients

  • 1 tablespoon fresh thyme - chopped
  • zest of one lemon
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil - divided
  • 2 pounds boneless skinless chicken thighs
  • 1 cup chicken stock
  • 2 tablespoons fresh lemon juice

Instructions

  • In a small bowl, whisk together the thyme, lemon, garlic, salt, and pepper. Brush the chicken thighs with 1 tablespoon of the oil, then sprinkle the thyme and lemon mixture evenly over the top.
  • Heat the remaining tablespoon of oil in the Instant Pot on the sauté setting. Add the chicken thighs to the pot and cook 3-4 minutes per side, until browned on both sides (you may need to do this in batches).
  • Remove the chicken from the pot and pour in the chicken stock and lemon juice. Scrape all of the browned bits off the bottom of the pot. Add a trivet to the pot, and place the chicken thighs on the trivet. Place the lid on the pot, cancel the sauté setting, and cook on manual at high pressure for 5 minutes. Let the pressure release for five minutes, then quick release the remaining pressure. Serve immediately.

Nutrition

Calories: 180kcal | Carbohydrates: 2g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 435mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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About the Author

Alicia Skousen

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