Instant Pot Chicken Thighs (Fresh or Frozen) Recipe
This Instant Pot Chicken Thighs recipe features tender, flavorful boneless skinless chicken thighs cooked quickly and easily using an Instant Pot. Perfect for a busy weeknight, the chicken is seasoned with paprika, garlic powder, oregano, and other spices, then cooked with sautéed onions and colorful bell peppers for a delicious one-pot meal. It works wonderfully with both fresh and frozen chicken thighs and delivers juicy, mouthwatering results every time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (15 minutes cooking plus 5 minutes natural pressure release)
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs, about 6 large thighs
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or substitute with thyme, rosemary, or your favorite dried spice blend)
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Vegetables
- 2 medium onions, sliced into 1/4-inch rings or half rings
- 1 small green bell pepper, sliced into 1/4-inch rings or thin slices
- 1 small red bell pepper, sliced into 1/4-inch rings or thin slices
Other Ingredients
- 2 tablespoons olive oil, divided
- 1/4 cup water
- 1/2 teaspoon red pepper chili flakes (optional)
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken thighs with sweet paprika, garlic powder, dried oregano, Kosher salt, and black pepper. Toss well to evenly coat the chicken with the spices and set aside.
- Sauté the Vegetables: Turn the Instant Pot to the sauté setting and add 1 tablespoon of olive oil. Once hot, add the sliced onions and bell peppers. Cook stirring occasionally until they are softened, about 4-5 minutes. Remove the vegetables from the pot and set aside.
- Sear the Chicken: Add the remaining 1 tablespoon of olive oil to the Instant Pot. Working in batches if necessary, add the seasoned chicken thighs and brown on both sides for about 2-3 minutes per side to develop flavor. This step is optional but recommended for the best taste.
- Add Liquid and Vegetables: Return the sautéed vegetables to the pot with the chicken. Pour in 1/4 cup of water to create steam and help pressure cook the chicken. Sprinkle red pepper chili flakes over the top if using.
- Pressure Cook: Secure the lid on the Instant Pot and ensure the steam release valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes if using fresh chicken thighs, or 15 minutes if using frozen thighs.
- Release Pressure: When the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully perform a quick release to release any remaining steam.
- Serve: Open the lid and check that the chicken thighs are cooked through and tender. Garnish with freshly chopped parsley if desired and serve hot, paired with your favorite sides like rice, potatoes, or a fresh salad.
Notes
- For a spicier dish, increase the red pepper chili flakes or add a dash of cayenne pepper to the seasoning mix.
- If you prefer skin-on chicken thighs, cooking times may vary slightly; ensure the chicken reaches an internal temperature of 165°F (74°C).
- The sauté step is optional but it adds depth of flavor and better texture.
- You can substitute dried oregano with other herbs such as thyme, rosemary, or Italian seasoning to vary flavor.
- Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently on stovetop or microwave.
