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My Juicy, Crispy Instant Pot Chicken Thighs Have An Irresistible Sauce
Ingredients & Substitutions
How To Make Chicken Thighs In The Instant Pot
My Recipe Tips
Instant Pot Chicken Thighs Recipe card
Serving Ideas
Recipe Reviews

My Juicy, Crispy Instant Pot Chicken Thighs Have An Irresistible Sauce

Maya holding a plate of Instant Pot chicken thighs over mash.

I’ve made chicken thighs in just about every way — from baked chicken thighs to air fryer chicken thighs — so it only felt natural to try Instant Pot chicken thighs next. I wasn’t sure they’d hold up to my usual crispy-skin standards, but the result completely surprised me. Here’s why this Instant Pot chicken thighs recipe checks all the boxes for an easy weeknight dinner:

That buttery herb sauce – Hands-down my favorite part. I drizzle a warm blend of melted butter, garlic, rosemary, and thyme over the chicken before sealing the pot, and it soaks into every bite. The flavor is rich, cozy, and more intense than you’d expect, all without any marinating.
Super juicy with actual crispy skin – Cooking chicken thighs in the Instant Pot gives you that tender, juicy texture like slow cooker chicken, but I also added a quick broil at the end to give the skin that golden, crispy finish.
Fast, but feels like it cooked all day – Between the pressure cooking and that garlic herb butter, the flavor tastes like something you’d slow simmer for hours. But really, it’s on the table in just 30 minutes!

Once you try these Instant Pot chicken thighs, I think they’ll be a new go-to in your healthy dinner recipes rotation. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my Instant Pot chicken thighs recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken Thighs – I used bone-in, skin-on chicken thighs for the juiciest texture and crispy skin. Boneless skinless thighs work with a slightly reduced cook time. I included timing for both below.
Chicken Broth – I always go with reduced sodium so I can control the salt, but any broth you like will do.
Unsalted Butter – The base for that delicious garlic herb sauce. If you only have salted butter, just cut back on the added salt a little.
Herbs – I use fresh rosemary and thyme, but dried can work. Just use 1 teaspoon of each instead.
Lemon Juice – A splash of acidity balances out the richness of the butter. Bottled is fine here.
Garlic – I used fresh cloves, but you can sub in 2 teaspoons of jarred minced garlic if that’s easier.
Olive Oil – For searing the chicken. Avocado oil works, too.
Spices – Just the basics here: paprika, sea salt, and black pepper. They add a nice layer of flavor under that herb butter.
Arrowroot Powder – This thickens the sauce at the end. You can also swap in cornstarch or just 1/4 teaspoon of xanthan gum.

Labeled recipe ingredients: Chicken thighs, chicken broth, garlic, butter, olive oil, lemon juice, arrowroot powder, thyme, rosemary, paprika, salt, and pepper.

How To Make Chicken Thighs In The Instant Pot

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Season the chicken. Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
Sear in the Instant Pot. Heat a little oil using the Saute setting and sear the chicken on both sides until nicely browned. I always make sure there’s some good color before moving on.
Mix the herb butter. In a small bowl, melt the butter, then whisk in lemon juice, garlic, thyme, and rosemary.

Searing seasoned chicken thighs in the Instant Pot.

Add liquid and herbs. Pour the broth into the bottom of the pot and place the trivet inside. Set the chicken on top, skin side up, then pour the melted buttery herb sauce on top of the chicken.
Pressure cook. Secure the lid, set the valve to Sealing, and cook on High pressure. Let the Instant Pot chicken thighs sit for a bit after cooking (natural release), then flip to manual release for the rest.

Chicken thighs in the Instant Pot with herb butter sauce on top and broth below them.

Removing the lid from the Instant Pot to show what the chicken looks like after pressure cooking.

Broil to crisp. While the pressure releases, preheat the broiler. Once the chicken is done, move it to a baking sheet and broil briefly until the skin is golden and crispy. Serve with garlic butter sauce.
Optional step for a thicker sauce: After cooking, remove the trivet and mix a little of the liquid with arrowroot powder (or cornstarch) in a separate bowl. Stir it back in, turn on Sauté, and let it simmer until the sauce thickens to your liking.

Broiling chicken on a sheet pan to crisp up the skin.

Thickening the sauce with arrowroot powder.

Finished Instant Pot chicken thighs recipe garnished with fresh herbs.

My Recipe Tips

If all the chicken doesn’t fit in a single layer, brown it in batches. Crowding traps steam and keeps it from getting that nice color.
Use the trivet for best texture. Elevating the chicken keeps it out of the liquid so the skin stays intact and doesn’t get soggy during pressure cooking. I pour the broth in the Instant Pot before I put the trivet in.
The chicken and sauce are just slightly lemony as-is. For a bolder lemon butter taste, swap 1/4 cup of the broth with lemon juice in the pot — the steam during cooking will infuse into the chicken. Still keep the original tablespoon in the butter mixture, too.
Pour the herb butter directly over the chicken, not into the pot. This helps all that garlicky, herby flavor soak into the meat instead of disappearing into the broth below.
I always use my instant-read thermometer to check doneness. Instant Pot chicken thighs should hit at least 170 degrees F (that’s when they get juicy!), but you can go as high as 180 or even 190.
Keep a close eye when broiling. The skin can go from golden to burnt fast, so only broil for a couple minutes and don’t walk away. I usually check after the first minute.

Instant Pot Chicken Thighs

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A crispy, juicy chicken thigh over mashed cauliflower.

Serving Ideas

If you’re wondering what to serve with this Instant Pot chicken thighs recipe, here are a few easy ideas to turn it into a complete meal:

Starchy Base – I like to serve a chicken thigh over cauliflower mash and spoon that herby butter sauce on top, as shown above. Mashed potatoes, rice, or crispy air fried potatoes work great, too.
Vegetables – While the chicken thighs cook in the Instant Pot, make my honey roasted carrots or roasted broccoli. It’s an easy win since the oven is already hot for the broiling step.