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Step 1: Sear the Chicken (Skip for Frozen)
Set the Instant Pot to the Sauté setting and add the oil. Season the chicken thighs with salt, pepper, and any additional spices you prefer. Once the oil is hot, sear the chicken for 3–4 minutes per side until the skin is golden and crispy. Remove and set aside.
Step 2: Deglaze the Pot
Pour 1 cup of liquid into the pot (water, broth, or juice). Use a wooden spoon to scrape up any browned bits from the bottom.
Step 3: Pressure Cook
Place the trivet inside the pot and arrange the chicken thighs on top. Secure the lid and set the valve to Sealed.
Boneless thighs: Cook on High Pressure for 8 minutes (fresh) or 12 minutes (frozen).
Bone-in thighs: Cook on High Pressure for 10 minutes (fresh) or 15 minutes (frozen).
Step 4: Release Pressure
Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release remaining steam.
Step 5: Check and Rest
Check that the chicken has reached an internal temperature of 165°F (74°C). If it’s slightly under, close the lid and let rest for 5 minutes, or cook for an additional 1–3 minutes on high pressure.
Let the chicken rest for 5 minutes before serving.
Storage: Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months