Buffalo chicken instant pot chicken thighs cooking in an instant pot. How to cook perfect, juicy Instant Pot Chicken Thighs from fresh or frozen, bone-in or boneless. Serve as a main dish with simple homemade gravy using the extra liquid in the pot!
I’m convinced the Instant Pot is the easiest way to cook chicken breasts and thighs, especially when you can add them from frozen, and with the touch of a button they will cook perfectly! Four cooked chicken thighs on a trivet in an instant pot. You can add basic seasonings to the chicken and use it in meal prep or recipes that call for cooked chicken, or serve as a main dish with gravy made from the sauce leftover in the pot. Set instant pot to saute setting. Skip this step if using frozen thighs. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown.
Remove the chicken from the pot and set aside. Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs. Bone-in Thighs: Pressure cook on high for 10 minutes for fresh, or 15 minutes for frozen thighs. If it’s just shy, place the lid back no and allow it to rest for 5 minutes.
If the chicken is not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure. Allow the chicken to rest for 5 minutes before serving. Store leftover cooked chicken in the fridge for 3-4 days, or freeze for up to 3 months. Tips and Tricks: Save the extra liquid at the bottom of your instant pot after cooking for a simple and flavorful homemade chicken broth. You could even add piece of carrot, onion and celery to the liquid at the bottom of the pot to further flavor the broth while the chicken cooks.