These Instant Pot Chicken Thighs come out juicy, tender, and flavorful every time, and they’re ready in just 30 minutes! I make the most delicious sauce to serve with them, made with BBQ, maple syrup, and garlic for a sweet and savory mix. Trust me, cooking chicken thighs in the pressure cooker is the best way to get dinner on the table on busy weeknights!
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What’s in this 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. All you need is a pressure cooker!
- Chicken Thighs: I prefer to use bone-in, skin-on chicken thighs for this recipe as they are less likely to overcook. If you use boneless, you’ll need to cook them for less time.
- Salt + Pepper: Enhance the natural flavor of the chicken.
- Garlic: Adds an earthy flavor to the dish.
- Maple Syrup: Adds a touch of sweetness.
- Barbecue Sauce: Adds a tangy, smoky flavor to the chicken and helps keep it moist.
- Olive Oil: Helps the chicken sear without burning.
- Water: Helps bring up any browned bits to prevent a burn notice during cooking.
- Cornstarch: Thickens the sauce.
Pro Tip: Honey can be substituted for the maple syrup if desired.
Variations on Pressure Cooker Chicken Thighs
You can follow this simple recipe for Instant Pot chicken thighs and use any seasonings or sauces you like. So feel free to skip the sauce I use if you prefer.
Season your chicken with just about any spices, such as chicken seasoning, Italian seasoning, herbs de Provence, or Creole seasoning. Or swap out the barbecue sauce for teriyaki sauce, Korean BBQ sauce, Italian dressing, sweet and sour sauce, or Buffalo sauce.
While they don’t need to be fully submerged, they do require some liquid to ensure that they cook through.
No. Eventually, it will overcook and turn rubbery and tough.
To keep the chicken from getting rubbery, take care not to overcook it. You may need to cook it for more or less time depending on how large your chicken thighs are.
If your chicken is tough, it is likely that it was overcooked. You can store the chicken in chicken broth to rehydrate it and help make it less rubbery.
How to Store and Reheat
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.
How to Freeze
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, Instant Pot mashed potatoes, Instant Pot twice baked potatoes, or Instant Pot mac and cheese. Add some Instant Pot BBQ baked beans and creamy coleslaw for a complete barbecue-inspired meal.
Instant Pot Chicken Thighs Recipe
Equipment
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- ⅓ cup pure maple syrup
- 2 tablespoons barbecue sauce
- 1½ tablespoons olive oil
- ¼ cup water
- ½ tablespoon cornstarch + 1 tablespoon water, to thicken the sauce
Instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.2 pounds 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 tablespoons 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 tablespoons 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 tablespoon cornstarch
Video
Becky’s Tips
- Honey can be substituted for the maple syrup if desired.
- Letting the Instant Pot get nice and hot before adding the chicken thighs will help prevent sticking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!