Pot Chicken Thighs: 7 Reasons to Love This Recipe

This recipe results in perfectly seasoned, juicy Instant Pot Chicken Thighs using fresh, frozen, bone-in, or boneless chicken thighs.

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In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and dried thyme leaves until well combined.
Trim excess fat off chicken thighs and pat them dry. Sprinkle the spice rub evenly over the chicken, rubbing it in to adhere.
To sauté, turn on the sauté function and add olive oil. Once heated, add chicken thighs skin-side down. Sear for 3-4 minutes per side until golden brown. Remove chicken and turn the sauté function off.
Pour water into the inner pot and scrape any browned bits off the bottom. Place the trivet inside and then place the seared chicken thighs on top.
Place the lid on, ensuring the venting knob is sealed. Set cooking time: Bone-In: 8 minutes (10 if not seared); Boneless: 6 minutes (8 if not seared); Frozen Bone-In: 15 minutes; Frozen Boneless: 10 minutes.
After cooking, allow pressure to release naturally for 10 minutes. Check that the internal temperature of the chicken is 165° F.
Serve as desired.