If you’re after a cozy, comforting weeknight dinner that’s astonishingly simple yet full of flavor, this Instant Pot Chicken Thighs Recipe is your new go-to. Bone-in, skin-on chicken thighs stay moist and deliver that irresistible crispy-skin finish when finished under the broiler. With pantry-friendly spices and a quick pan sauce thickened with cornstarch, this dish comes together fast and tastes like you spent far more time on it than you actually did.

Why this recipe works

Bone-in, skin-on chicken thighs are forgiving in the Instant Pot. The pressure keeps the meat juicy, and the skin protects the thigh from drying out. A quick sear builds deep flavor, while a short pressure cook makes the meat fall-off-the-bone tender. Finish under the broiler for crisp, golden skin and spoon over the glossy pan sauce to tie everything together.

Ingredients

▢4 bone-in skin-on chicken thighs
▢1 tablespoon olive oil
▢1 tablespoon butter
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢½ teaspoon black pepper
▢1 teaspoon paprika
▢1 teaspoon dried oregano
▢1 cup water
▢1 tablespoon cornstarch

Equipment

Electric pressure cooker (Instant Pot)
Tongs
Small bowl
Measuring spoons and cup
Oven-safe dish or broiler tray

Prep

Pat the chicken thighs dry with paper towels. Dry skin sears better and crisps up nicely under the broiler. Measure your spices into a small bowl so everything is ready when you start cooking.

Step-by-step instructions

Turn your Instant Pot to the Sauté setting and let it heat for a minute. Add 1 tablespoon olive oil and 1 tablespoon butter. Allow the butter to melt and foam, then swirl the pot so the oil and butter coat the bottom evenly.
Season the chicken thighs on both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried oregano. Rub the spices gently into the skin and the exposed meat so each thigh is evenly seasoned.
Working in batches if necessary to avoid crowding, place the chicken thighs skin-side down in the hot pot. Sear until the skin is golden brown, about 3–4 minutes. Flip each thigh and brown the other side for 1–2 minutes. Use tongs to transfer the seared thighs to a plate and set aside. Do not wipe out the pot.
Reduce the heat if the Instant Pot is very hot. Add 1 teaspoon minced garlic to the pot and sauté briefly, about 20–30 seconds, until fragrant. Scrape up any browned bits from the bottom with a wooden spoon; these bits will add flavor to the sauce.
Pour in 1 cup water and stir to combine, making sure to loosen any stuck-on bits from the bottom of the pot. This liquid prevents a burn warning and forms the base of the sauce.
Return the browned chicken thighs to the Instant Pot, placing them skin-side up so the skin isn’t submerged in the liquid. Close the lid and set the valve to the sealing position.
Select Manual/Pressure Cook on high pressure and set the time to 10 minutes. The Instant Pot will take a few minutes to come to pressure before the cook time begins.
When the cook time ends, allow a natural release for 5 minutes. After 5 minutes, carefully switch the valve to venting to release any remaining pressure. When the pin drops, open the lid.
Use tongs to transfer the chicken thighs to an oven-safe dish or broiler tray, keeping them skin-side up. If you want extra-crispy skin, place the tray under a preheated broiler for 3–5 minutes, watching closely so the skin turns golden and crisp but does not burn.
While the chicken is finishing under the broiler, make the sauce. Switch the Instant Pot back to Sauté and bring the cooking liquid to a simmer. In a small bowl, stir 1 tablespoon cornstarch into 1–2 tablespoons of cold water to make a smooth slurry. Pour the cornstarch mixture into the simmering liquid and whisk quickly until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust seasoning if needed.
Spoon the thickened sauce over the chicken thighs, serve immediately, and enjoy.

Tips and variations

To maximize crispiness, make sure the skin is very dry before searing. Pat with paper towels and let the thighs sit for a few minutes to air-dry if you have time.
If you prefer a stronger garlic flavor, add an extra ½ teaspoon minced garlic into the pot with the water before pressure cooking.
Make it herby: stir fresh chopped parsley or cilantro into the sauce at the end for a bright finish.
Spice it up: add a pinch of crushed red pepper flakes or a dash of cayenne to the seasoning mix for heat.
Serving ideas: plate these thighs with steamed rice, mashed potatoes, roasted vegetables, or a simple green salad for a balanced meal.

Make-ahead and storage

Cooked thighs keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to help preserve the skin texture; you can briefly broil to re-crisp the skin. Sauces can be refrigerated separately and reheated on the stovetop, whisking in a splash of water if they thicken too much.

Notes on ingredients

The recipe uses bone-in skin-on chicken thighs for best flavor and juiciness.
Olive oil and butter are used together for a good sear and flavor; if you prefer, swap the butter for an extra tablespoon of oil.
Cornstarch is used to thicken the pan sauce quickly. If you need a gluten-free thickener alternative, cornstarch works well as written.

Final thoughts

This Instant Pot Chicken Thighs Recipe gives you a reliable, flavorful dinner with minimal hands-on time and maximum satisfaction. The combination of a quick sear, pressure cooking for tenderness, and a broiler finish for crisp skin results in a meal that’s both impressive and weeknight-friendly. Keep the seasoning simple, let the Instant Pot do the heavy lifting, and finish with the glossy pan sauce for a dish your family will ask you to make again and again.