Kitchen notes · a little help before you start
Instant Pot Chicken Thighs
Instant Pot Chicken Thighs is made with chicken thighs, chicken broth, and paprika.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
3. Cook in batches as directed
Keep the batch-cooking step when planning the pan space and cooking sequence.
Get to know the ingredients
kosher salt
In the method: Place the salt, pepper, paprika, Italian seasoning and garlic powder in a small bowl.
paprika (sweet or smoked)
In the method: Place the salt, pepper, paprika, Italian seasoning and garlic powder in a small bowl.
Italian seasoning
In the method: Place the salt, pepper, paprika, Italian seasoning and garlic powder in a small bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 1/4 teaspoons kosher saltIngredient note
Source: 1/2 teaspoon pepperIngredient note
Source: 3/4 teaspoon paprika (sweet or smoked)Ingredient note
Source: 3/4 teaspoon Italian seasoningIngredient note
Source: 3/4 teaspoon garlic powderIngredient note
Source: 6 chicken thighs (bone-in, skin-on)Ingredient note
Source: 1 1/2 tablespoons olive oilIngredient note
Source: 1 cup chicken brothIngredient note
Source: 1 1/2 tablespoons corn starchIngredient note
Source: 1 tablespoon butterIngredient note
Source: 2 tablespoons fresh parsley (chopped)
How to make it
0 of 13 steps completeMake room for Instant Pot Chicken Thighs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Sprinkle with parsley and serve.
A little more help as you go
Check when to cover
Follow the covered and uncovered stages in their stated order.
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
A few questions you might have
What should I prepare first?
Set out the instant pot and pot. Start with this step: Place the salt, pepper, paprika, Italian seasoning and garlic powder in a small bowl.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What check should I look for as it cooks?
Add the butter and stir until melted.
Is there another preparation step to plan for?
Follow the covered and uncovered stages in their stated order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.