Cody Casey
Chicken thighs are a versatile and delicious meal that can be cooked in a variety of ways, including on the stovetop, in an Instant Pot, or in a skillet. When cooked in an Instant Pot, chicken thighs can be fresh or frozen, with or without bones and skin, and can be seasoned with salt and pepper, or other spices like onion powder, garlic powder, and chili powder. The cooking time varies depending on the type of chicken thigh and the number of thighs being cooked, but generally, it takes around 10 to 12 minutes for fresh chicken thighs and 16 to 18 minutes for frozen thighs. For stovetop cooking, chicken thighs are usually pan-seared, which involves placing the thighs in a skillet or pot and cooking them until they are golden and crispy. This method can also include a variety of seasonings and sauces, such as garlic cream sauce or chicken broth, and takes around 15 to 30 minutes, depending on the thickness of the chicken thighs. Overall, chicken thighs are a quick and easy meal that can be adapted to suit different tastes and cooking methods.
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What You'll Learn
Cooking chicken thighs in an Instant Pot
The Instant Pot is a versatile appliance that can cook chicken thighs in a variety of ways, whether they are fresh or frozen, boneless or bone-in, and skinless or skin-on. Here is a step-by-step guide to cooking chicken thighs in an Instant Pot:
Preparation:
Before cooking, season the chicken thighs with salt, pepper, and any other desired seasonings. If you are using skin-on chicken thighs, you can brown the skin side first using the "sauté" function on the Instant Pot. To do this, season the skin as desired, add a little oil to the inner pot, and once the Instant Pot reads "hot", add the chicken and brown for up to three minutes. Then, flip and brown for an additional minute before pressure cooking. If you are using skinless chicken thighs, you can skip this step.
Cooking:
Place the chicken thighs on a trivet in a single layer. Close the lid and set the Instant Pot to the sealed position. Use the "manual" or "pressure cook" function to cook on high pressure for the designated cooking time. The cooking time will depend on the type of chicken thighs you are using:
- Bone-in skin-on thighs: 12 minutes for 6-8 thighs.
- Bone-in skinless thighs: 12 minutes for 8 thighs.
- Boneless skinless thighs: 10 minutes for 6-8 thighs.
- Frozen thighs (individually frozen): 6 minutes, then vent pressure and separate the thighs, followed by an additional 10 minutes (for boneless) or 12 minutes (for bone-in).
- Frozen thighs (frozen together): 13-14 minutes with a natural release of at least 5 minutes.
Once the timer goes off, allow the pressure to release naturally for about 5 minutes, then turn the valve to release any remaining pressure. Remove the lid and use tongs to take out the chicken thighs. You can strain the remaining liquid to use as broth.
Storage:
Allow any leftover chicken to cool, then transfer it to an airtight container. Refrigerate for up to four days.
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Cooking frozen chicken thighs in an Instant Pot
Cooking chicken thighs in an Instant Pot is a convenient way to prepare a weeknight meal. The Instant Pot can be used to cook chicken thighs from frozen, which is a great option for those with dietary restrictions or for when chicken thighs are on sale.
To cook frozen chicken thighs in an Instant Pot, start by seasoning the chicken thighs with salt, pepper, and any other desired seasonings. It is recommended to use chicken thighs that are a similar size so that they cook evenly. Try to let the chicken thighs marinate for at least 30 minutes to enhance the flavor.
Once the chicken thighs are seasoned, place the trivet insert or steamer basket insert into the bottom of the Instant Pot. Add one cup of water to the bottom of the pot, ensuring that the water does not touch the chicken thighs. This will create steam for the chicken to cook in. Place the seasoned chicken thighs on top of the trivet or steamer basket, keeping them in a single layer if possible.
Secure the lid on the Instant Pot and set the vent to the "sealed" position. Set the Instant Pot to pressure cook on high for the following recommended times:
- Boneless frozen chicken thighs: 12 minutes
- Bone-in frozen chicken thighs: 15 minutes
After the cooking time is complete, allow the pressure to release naturally for 5 minutes, and then turn the valve to "venting" to release any remaining steam. Check the temperature of the chicken thighs with a thermometer; it should reach 165°F. If the chicken is not fully cooked, secure the lid again and cook for an additional 1-3 minutes on high pressure.
Finally, remove the chicken thighs from the Instant Pot and place them on a baking sheet. Broil the chicken thighs for 5 minutes or until the skins are golden brown and crispy. Serve the chicken thighs immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or rice.
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Pan-seared chicken thighs
Ingredients
- Chicken thighs (boneless and skinless, or bone-in and skin-on)
- Olive oil or avocado oil
- Butter
- Garlic
- Chicken broth (low-sodium)
- Spices (onion powder, garlic powder, chilli powder, salt and pepper)
- Fresh parsley (optional)
Method
First, prepare the chicken thighs by removing any visible fat and hanging skin. Season both sides of the chicken generously with your chosen spices. Leave to marinate for at least 30 minutes, but preferably up to 24 hours for maximum flavour.
Place a large iron skillet over medium-high heat and add oil. Put the chicken thighs in the pan, smooth side down, and leave untouched for 5-7 minutes, depending on the thickness of the chicken. You will know when to flip the chicken when it easily releases from the pan. Flip and cook the other side for another 3-7 minutes, until the juices run clear. A meat thermometer inserted into the thickest part of the chicken should read between 160°F and 165°F when it is done.
Add some crushed garlic to the pan and cook until golden and fragrant, about 30 seconds. Pour in the chicken broth to deglaze the pan, stirring to scrape up any browned bits. Let the broth cook for a couple of minutes until it thickens, then remove from the heat.
Serving
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Stove-top chicken thighs
To start, you'll need to prepare the chicken thighs. Remove any visible unwanted fats and hanging skin. If you're using boneless, skinless chicken thighs, you may not need to do much here. Season both sides of the chicken generously with your chosen spices. You can use a dry rub or a marinade, and it's recommended to let the chicken sit with the seasoning for at least 30 minutes to enhance the flavour.
Next, heat a large iron skillet over medium-high heat and add oil. Place the chicken thighs, skin side down, into the hot oil and pan-sear without touching or moving them for about 5-7 minutes. You'll know it's time to flip them when they easily release from the pan. Cook the other side for another 3-7 minutes, depending on the thickness of the chicken, until the juices run clear.
For an extra flavour boost, you can add butter, garlic, and a splash of chicken broth to the pan after cooking the chicken. This will create a delicious sauce and help deglaze the skillet. You can also add in vegetables like roasted potatoes and carrots, or a spring mix salad for a full meal.
Finally, use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 160°F to 165°F. And that's it! You now have perfectly cooked stove-top chicken thighs that are golden, tender, and juicy.
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Chicken thigh cooking times
Instant Pot
Bone-in chicken thighs with skin will take 12 minutes to cook in an Instant Pot. It is recommended to remove the skin before serving as it will be limp. Bone-in skinless thighs also take 12 minutes, while boneless skinless thighs will take 10 minutes.
If your chicken thighs are frozen, the cooking time will vary depending on how they were frozen. If they were frozen individually, they will take 6 minutes, then you should immediately vent the pressure, separate the thighs, and set to pressure cook for an additional 10 minutes for boneless thighs or 12 minutes for bone-in thighs. If they were frozen together in a single layer, follow the same steps but with a cooking time of 6 minutes, then an additional 10 minutes for boneless or 12 minutes for bone-in.
Stovetop
On a stovetop, the cooking time will depend on the thickness of the chicken thighs. First, sear the chicken thighs on the stovetop for crispy skin. Then, finish them off in the oven in a Dutch pot at 360°F for about 20 minutes.
For boneless skinless chicken thighs, heat oil in a skillet over medium-high heat. Add the chicken thighs with the skin side down and pan-sear for 3 minutes without moving them until the skin is golden and crispy. Flip the chicken and pan-fry for another 3 minutes. Then, add chicken broth to deglaze the skillet and cook for a couple of minutes until the juices thicken.
For bone-in chicken thighs, the cooking time will be longer. First, add the chicken thighs to a skillet and cook until the juices run clear, which can take an additional 7-10 minutes. Then, add garlic and cook for about 30 seconds until it is golden. Finally, pour in chicken broth to deglaze the pan and cook for a few minutes until the juices thicken.
Pan-seared
Pan-seared chicken thighs can be ready in about 15 minutes. Place the chicken thighs with the smooth side down first and cook for 5-7 minutes without moving them, depending on the thickness of the chicken. Flip the chicken and cook until the juices run clear or a thermometer inserted into the chicken reads between 160°F and 165°F. Then, add garlic and cook for 30 seconds until it is golden. Finally, add chicken broth to deglaze the pan and cook for a couple of minutes until the juices thicken.
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Frequently asked questions
If you have 6-8 chicken thighs that have been frozen individually, you should remove all packaging and run cold water over them if needed to remove the packaging. Set the Instant Pot to pressure cook for 6 minutes, then vent the pressure. Separate the thighs, then pressure cook for an additional 10 minutes for boneless thighs or 12 minutes for bone-in thighs.
For fresh chicken thighs, the cooking time depends on whether they are boneless or bone-in. For boneless skinless thighs, set the Instant Pot to pressure cook for 10 minutes for 6-8 thighs. For bone-in skinless thighs, set the Instant Pot to pressure cook for 12 minutes for 8 thighs. For bone-in skin-on thighs, set the Instant Pot to pressure cook for 12 minutes for 6-8 thighs.
For stovetop chicken thighs, the cooking time depends on whether they are boneless or bone-in. For boneless skinless thighs, pan-sear each side for 3 minutes, then add chicken broth and cook for another 7-10 minutes. For bone-in skinless thighs, pan-sear the skin side down for 3 minutes, then flip and pan-fry for another 3 minutes, and finally add chicken broth and cook for another 10 minutes or until the chicken is completely cooked.
