If you're looking for a classic dinner recipe with a faster, modern twist, try this Pressure-cooker Chicken Thighs recipe.
When it comes to family dinners, it's hard to beat a classic chicken dinner. Chicken thighs are a great cut to use for weeknight meals. They tend to be less expensive than other cuts, and they're so versatile.
Thanks to electric pressure cookers like the Pressure-cooker and Pressure-cooker multicookers, now it's easier than ever to get a tasty dinner on the table even faster!
Want more simple chicken recipes? Try one of these Pressure-cooker Chicken Recipes.
[feast_advanced_jump_to]🌟 Why you'll love this recipe
- You can make the chicken thighs from fresh or frozen. We've included pressure cooking times for both!
- The recipe calls for basic pantry ingredients – chicken thighs, stock, oil, plus spices – so you probably already have what you need on hand to make this dish.
- The recipe takes about 40 minutes to make, but most of that is hands-off pressure cooking time, so it's simple to make on a busy weeknight.
- While We much prefer the flavor and juiciness you get from cooking bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs as well.
- The recipe also includes a yummy gravy to pour over the chicken before serving!
🛒 Ingredient notes
Chicken – The best cut for this recipe is bone-in, skin-on chicken. You can, however, use boneless, skinless chicken thighs. Or, bone-in, skinless chicken thighs. Cooking times will vary; see the various cooking times in the recipe card at the bottom of the post.
Chicken stock – You can use homemade chicken stock or storebought. Don't forget to save the bones from this Pressure-cooker Chicken Thighs recipe to make more chicken stock!
✅ Step-by-step instructions
1. In a large bowl or extra large ziplock bag, combine the chicken with the salt and pepper, oregano, basil, and paprika.
2. Turn the Pressure-cooker to SAUTE, then add the olive oil. Once the oil is heated up (should only take a minute), add the garlic and sauté for one minute, simply long enough to slightly soften the garlic.
3. Add the seasoned chicken to the pot and sauté, browning the chicken simply slightly on all sides. You may need to work in batches so as not to overcrowd the pot.
4. Remove the chicken from the pot and transfer to a plate. With the Pressure-cooker still in SAUTE mode, pour in the chicken broth and use a wooden spoon to scrape up any brown bits at the bottom of the pot until there are no more brown bits sticking to the pot. Press CANCEL.
5. Place a trivet or rack into the pot. Now you can either stack the chicken so they all fit into the pot (they may need to be almost on their sides to fit). Or, you can place 3 to 4 chicken pieces on the rack. Then place another rack on top of those pieces and place the remaining 3 to 4 pieces of chicken on top of that second rack.
6. Secure the lid, making sure the knob is set to SEALING. Press PRESSURE COOK (or MANUAL, depending on your Pressure-cooker), select HI, and set the time for 10 minutes. The Pressure-cooker will take about 6 to 8 minutes to come to pressure, then it will start counting down the 10 minutes.
7. While the chicken is cooking, make the cornstarch slurry. In a medium bowl, whisk together the cornstarch plus 2 Tablespoons of water, until well combined. Set aside.
8. When the 10 minutes are up, the Pressure-cooker will beep and begin counting up. Allow for NATURAL RELEASE for 5 minutes. This means: don't touch it, simply let it go for 5 minutes. After 5 minutes of NATURAL RELEASE, quite carefully use tongs or long oven mitts or a wooden spoon to carefully flip the pressure knob over to VENTING and allow for QUICK RELEASE.
Once the pressure has been released, the pressure release valve will go down, and you can carefully open the lid and hit CANCEL to stop the pressure cooking.
Chicken is considered fully cooked when a meat thermometer inserted into the meaty part of the chicken reads 165°F. When done, transfer the chicken to a plate.
9. Select SAUTE, then pour the cornstarch slurry into the pot. Whisk the slurry with the remaining chicken juices, and allow the liquid to come to a boil. Whisk and boil until the sauce has thickened, which should take anywhere from 2 to 5 minutes. Hit CANCEL to end the SAUTE mode.
10. Serve the gravy with the chicken.
❓ Recipe FAQs
After cooking in the Pressure-cooker, you can place the chicken either on a baking sheet and broil for 5 minutes. Or, you can place the chicken in an air fryer and air fry at 400°F for 3 minutes.
Can We double the recipe?Because this recipe calls for 6 to 8 chicken thighs, there is little room in the pressure cooker for more chicken. If you want to double this recipe, We recommend making two separate batches.
What's the best way to store leftovers?Allow the chicken to cool completely before storing. Then store in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to two months.
🥘 Kitchen tools and equipment
For this recipe, you will need a large electric pressure cooker. We have both the 8-quart Pressure-cooker Duo and the 8-quart Pressure-cooker Deluxe XL Pressure Cooker multicooker. You can make this in a standard 6-quart electric pressure cooker, but you may need to cook the chicken in two batches. Do NOT attempt to cook this recipe in a small 3-quart electric pressure cooker.
🍽 Serving ideas
These simple Pressure-cooker Chicken Thighs are tasty served over or with Pressure-cooker Garlic Rice, Pressure-cooker Garlic Mashed Potatoes, or Paprika Noodles.
For vegetable side dishes, try adding a side of Air Fryer Broccoli, Rosemary Garlic Roasted Carrots, or Creamy Confetti Corn Salad.
🍷 Best wine pairings
Like most classic chicken dinners, this dish pairs deliciously well with an unoaked or lightly oaked Chardonnay or an Oregon Pinot Noir.
More Pressure-cooker chicken recipes
If you like this recipe, be sure to check out more of our Pressure-cooker Chicken Recipes! They can be made in any electric pressure cooker, including an Pressure-cooker.
- Pressure-cooker Chicken Adobo
- Pressure-cooker Cajun Chicken Pasta
- Pressure-cooker Chicken Fajitas
- Pressure-cooker Honey Garlic Chicken and Rice
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Chicken Thighs
By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Come to Pressure Time: 10 mins Total Time: 40 mins Servings: 6 servings This classic chicken dinner is fast and simple thanks to the pressure cooker!Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
- 2 pounds bone-in, skin-on chicken thighs, (about 6 to 8 pieces)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chicken stock or broth
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- In a large bowl or extra large ziplock bag, season the chicken evenly on all sides with the salt, pepper, oregano, basil, and paprika.
- Turn the Pressure-cooker to SAUTE, then add the olive oil. Once the oil is heated up (should only take a minute), add the garlic and sauté for one minute, simply long enough to slightly soften the garlic.
- Add the seasoned chicken to the pot and sauté, browning the chicken simply slightly on all sides. You may need to work in batches so as not to overcrowd the pot.
- Remove the chicken from the pot and transfer to a plate. With the Pressure-cooker still in SAUTE mode, pour in the chicken broth and use a wooden spoon to scrape up any brown bits at the bottom of the pot until there are no more brown bits sticking to the pot.
- Press CANCEL. Place a trivet or rack into the pot. Now you can either stack the chicken in one layer so they all fit into the pot (they may need to be almost on their sides to fit). Or, you can place 3 to 4 chicken pieces laying down skin side up on the rack. Then place another rack on top of those pieces and place the remaining 3 to 4 pieces of chicken on top of that second rack.
- Secure the lid, making sure the knob is set to SEALING. Press PRESSURE COOK (or MANUAL, depending on your Pressure-cooker), select HI, and set the time for 10 minutes. The Pressure-cooker will take about 6 to 8 minutes to come to pressure, then it will start counting down the 10 minutes.
- While the chicken is cooking, make the cornstarch slurry. In a medium bowl, whisk together the cornstarch plus 2 Tablespoons of water, until well combined. Set aside.
- When the 10 minutes are up, the Pressure-cooker will beep and begin counting up. Allow for NATURAL RELEASE for 5 minutes. Then QUICK RELEASE.
- Once all of the pressure has been released, the pressure release valve will go down. Carefully open the lid and hit CANCEL to stop the pressure cooking. Transfer the chicken to a plate, leaving the chicken juices in the pressure cooker pot.
- Select SAUTE, then pour the cornstarch slurry into the pot. Whisk the slurry with the remaining chicken juices, and allow the liquid to come to a boil. Whisk and boil until the sauce has thickened, which should take anywhere from 2 to 5 minutes. Hit CANCEL to end the SAUTE mode.
- Pour the gravy over the chicken simply before serving.
Notes
Chicken: The measurements and timing in this recipe are for 6-8 bone-in, skin-on chicken thighs. If you are using anything else, you will need to adjust the cooking time accordingly.Bone-in, skin-on (or skinless) chicken thighs: 10 min HI, 5 min natural release
Boneless, skinless chicken thighs: 8 min HI, 5 min natural release
Frozen chicken thighs: add 4 to 5 minutes of pressure cooking time to the above Arranging chicken in the pot: We find it's best to place a trivet or rack on the bottom, place 3 to 4 chicken pieces laying flat on that rack, then place another rack on top of those pieces of chicken, and place the remaining 3 to 4 pieces of chicken on top of the top rack. This way, all sides of each piece of chicken will be exposed to the pressure cooking and cook evenly. Doneness: Chicken is considered fully cooked when a meat thermometer inserted into the meaty part of the chicken reads 165°F. When done, transfer the chicken to a plate.
Nutrition
Calories: 338 kcal, Carbohydrates: 4 g, Protein: 21 g, Fat: 26 g, Saturated Fat: 6 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 12 g, Trans Fat: 0.1 g, Cholesterol: 126 mg, Sodium: 488 mg, Potassium: 288 mg, Fiber: 0.4 g, Sugar: 0.1 g, Vitamin A: 272 IU, Vitamin C: 0.5 mg, Calcium: 24 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.