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My Instant Pot Chicken Thighs come out juicy, tender, and flavorful every time, and they’re ready in just 30 minutes! I prepare the most delicious sweet and savory glaze to serve with them, featuring BBQ sauce, maple syrup, and garlic.
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“I really liked this recipe.” – Jan
Easy Instant Pot Chicken Thighs Recipe
Juicy chicken thighs cooked in a sweet and savory blend of garlic, maple syrup, and barbecue sauce is the perfect weeknight meal. I love cooking chicken thighs in the pressure cooker as it’s the best way to get dinner on the table on those busy weeknights.
Instant Pot Chicken Thighs Recipe
Equipment
- Instant Pot (click for my favorite)
Ingredients
- 2 lbs. bone-in, skin-on chicken thighs If you use boneless, cook for less
- kosher salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- ⅓ cup pure maple syrup honey also works
- 2 tbsp barbecue sauce
- 1½ tbsp olive oil
- ¼ cup water
- ½ tbsp cornstarch + 1 tbsp water, to thicken the sauce
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.2 lbs. bone-in, skin-on chicken thighs, kosher salt and freshly ground black pepper
- In a medium bowl, whisk the garlic, maple syrup, and barbecue sauce together.4 cloves garlic, ⅓ cup pure maple syrup, 2 tbsp barbecue sauce
- Turn the Instant Pot to sauté.
- Add the olive oil and once warm, add the chicken thighs, skin side down. Cook until the skin is golden, about 4 minutes. Turn the chicken and cook until the second side is golden brown. Remove and set aside.1½ tbsp olive oil
- Add in the water and scrape up any browned bits from the bottom of the pan.¼ cup water
- Cancel the saute setting and pour in the sauce. Stir to combine.
- Add the chicken back into the pot, stir to coat, and place all the thighs skin side up.
- Cover the Instant Pot and pressure cook for 5 minutes on high pressure. Let the pot naturally release pressure for 10 minutes. Then release any remaining pressure manually.
- Remove the chicken from the pot.
- To thicken the sauce, turn the Instant Pot back to saute. Add in the cornstarch slurry and stir. Bring the mixture to a simmer and turn off the Instant Pot. Serve the sauce over the thighs.½ tbsp cornstarch
Becky’s Tips
- Let the Instant Pot get nice and hot before adding the chicken thighs to help prevent sticking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Chicken Thighs Step by Step
Prep the chicken: Pat 2 lbs. chicken thighs dry and season both sides with salt and pepper.
Prepare the glaze: In a medium bowl, whisk 4 cloves garlic, ⅓ cup pure maple syrup, and 2 tbsp barbecue sauce.
Turn the Instant Pot to sauté.
Cook chicken: Add 1½ tbsp olive oil and once warm, add the chicken thighs, skin side down. Cook until the skin is golden, about 4 minutes. Turn the chicken and cook until the second side is golden brown. Remove and set aside.
Add in the ¼ cup water and scrape up any browned bits from the bottom of the pan.
Cancel the sauté setting and pour in the sauce. Stir to combine.
Add the chicken back into the pot, stir to coat, and place all the thighs skin side up.
Cover the Instant Pot and pressure cook for 5 minutes on high pressure. Let the pot naturally release pressure for 10 minutes. Then release any remaining pressure manually.
Remove the chicken from the pot.
To thicken the sauce, turn the Instant Pot back to saute. Add in the cornstarch slurry and stir. Bring the mixture to a simmer and turn off the Instant Pot.
Serve: Serve the sauce over the thighs and enjoy.
Recipe Variations
Sometimes I’ll follow this simple recipe for Instant Pot chicken thighs, and sometimes I’ll switch it up:
- Use a chicken seasoning
- Add a Mediterranean flavor with an Italian seasoning or herbs de Provence
- Swap the barbecue sauce for spicy Korean BBQ sauce
- Make it kid-friendly by using sweet and sour sauce
- Serve it on game day with Buffalo sauce
How to Store
Store leftover Instant Pot chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven for 15-20 minutes, until warmed through.
Freeze chicken thighs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Keep the pressure cooker out and serve these tasty chicken thighs with Instant Pot basmati rice or creamy Instant Pot mashed potatoes. Add some Instant Pot BBQ baked beans and creamy coleslaw for a complete barbecue-inspired meal.
I really liked this recipe. I wanted to add a vegetable so I put in cauliflower. You do not need a thickener if you use cauliflower as it just liquified. Next time, I will probably add carrots :). I added a cup of Basmati rice and also only had boned, skinless thighs and cooked for 18 minutes.
Thanks so much for sharing your experience, Jan!