Name: Herb Roasted Instant Pot Chicken Thighs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil or butter; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped (optional); 1 small onion, chopped (optional); 1 cup chicken broth or water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 tablespoon lemon juice (optional)

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Why You’ll Love This Recipe

This recipe brings the magic of roasted chicken to your table in under 30 minutes, thanks to the Instant Pot. The chicken thighs turn out incredibly moist on the inside with beautifully golden, flavorful skin. With minimal prep, a handful of ingredients, and just one pot to clean, it’s a no-fuss dinner that delivers comforting, herbaceous goodness every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil or butter
Garlic cloves
Fresh rosemary
Fresh thyme
Fresh parsley (optional)
Onion (optional, for extra flavor)
Chicken broth or water
Salt
Black pepper
Paprika
Lemon juice (optional, for brightness)

Directions

Pat the chicken thighs dry and season both sides with salt, pepper, paprika, and chopped fresh herbs.
Set the Instant Pot to sauté mode. Add olive oil or butter and sear the chicken thighs, skin side down, for 3–4 minutes until golden brown. Flip and sear the other side for another 2 minutes. Remove and set aside.
Add minced garlic (and chopped onions, if using) to the pot and sauté for 1 minute.
Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
Place a trivet inside the pot and arrange the chicken thighs on top, skin side up.
Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Allow a natural release for 5 minutes, then quick release the remaining pressure.
For extra crispy skin, transfer the chicken to a baking sheet and broil for 2–3 minutes, watching carefully.
Optionally, squeeze fresh lemon juice over the top and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use boneless thighs for a quicker version (reduce pressure cooking time to 6 minutes).
Add baby potatoes or carrots to the bottom of the pot for a complete meal.
Swap herbs based on what you have—sage, oregano, or tarragon all work well.
Add a splash of white wine with the broth for extra depth.
Use a spice rub like Cajun or Italian seasoning instead of fresh herbs for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
To keep the skin crispy, reheat in the oven at 375°F (190°C) for 10–15 minutes.
This dish also freezes well—store cooked and cooled chicken thighs in a freezer-safe container for up to 2 months.

FAQs

Can I use frozen chicken thighs in the Instant Pot?

Yes, but skip the searing step and increase the pressure cooking time to 12 minutes. Add seasoning after cooking for better flavor.

Do I need a trivet to make this recipe?

A trivet keeps the chicken elevated above the liquid for better texture, but if you don’t have one, place the chicken directly in the broth—it will still be delicious.

How do I get crispy skin in the Instant Pot?

The Instant Pot doesn’t crisp skin, but broiling it for a few minutes after cooking gives that roasted finish.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs. Fresh herbs offer a brighter flavor, but dried work well too.

What should I serve with herb roasted chicken thighs?

Mashed potatoes, rice, roasted vegetables, or a simple salad are great side options.

Is it better to use bone-in chicken thighs?

Bone-in thighs stay juicier and have more flavor, but you can use boneless thighs with adjusted cooking time.

Can I double the recipe?

Yes, just stack the chicken or arrange them in layers using a trivet. Cook time remains the same.

Does this recipe work with chicken breasts?

Yes, but reduce pressure cooking time to 6–7 minutes to avoid overcooking. Breasts may not be as juicy as thighs.

Can I skip the searing step?

You can, but searing adds flavor and color. If you’re short on time, it’s optional but recommended.

How much liquid should I use in the Instant Pot?

Use at least 1 cup of liquid to ensure proper pressure buildup. Broth adds more flavor than water.

Conclusion

Herb Roasted Instant Pot Chicken Thighs are the perfect solution for a quick, flavorful, and satisfying meal. With crisp skin, juicy meat, and vibrant herbs, this dish delivers all the comfort of roasted chicken in a fraction of the time. Whether served with classic sides or a fresh salad, it’s a go-to recipe that fits any night of the week.

Herb Roasted Instant Pot Chicken Thighs

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These Herb Roasted Instant Pot Chicken Thighs deliver juicy, flavorful meat with crispy skin, infused with fresh herbs and garlic. It’s a fast, one-pot alternative to traditional roasting, perfect for busy weeknights.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Pressure Cooking
Cuisine: American

Instructions

Pat the chicken thighs dry and season both sides with salt, pepper, paprika, and chopped rosemary and thyme.
Set Instant Pot to sauté mode. Heat olive oil or butter, then sear chicken skin side down for 3–4 minutes until golden. Flip and sear other side for 2 minutes. Remove and set aside.
Add minced garlic and chopped onion (if using) to the pot. Sauté for 1 minute.
Pour in chicken broth and deglaze the pot by scraping up any browned bits.
Place a trivet inside and arrange chicken thighs on top, skin side up.
Lock the lid, seal the valve, and pressure cook on high for 8 minutes.
Let pressure release naturally for 5 minutes, then quick release the rest.
Optional: Transfer chicken to a baking sheet and broil for 2–3 minutes for crispier skin.
Drizzle with lemon juice if using, garnish with parsley, and serve hot.

Notes

For boneless thighs, reduce pressure cook time to 6 minutes.
Add root vegetables underneath trivet for a one-pot meal.
Swap in dried herbs if fresh aren’t available (use 1/3 the amount).
Use white wine with the broth for added depth of flavor.
Broiling adds a golden, crispy finish but is optional.

Nutrition

Serving Size: 1 chicken thigh with skin and sauce
Calories: 320
Sugar: 1g
Sodium: 480mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 26g
Cholesterol: 120mg