Forget to defrost the chicken for dinner? No problem! You can easily make frozen chicken thighs in the Instant Pot! In 30 minutes, you'll have tender, juicy chicken thighs for dinner without having the headache of defrosting chicken!
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Making chicken in the Instant Pot is my favorite way to make chicken, especially on a busy weeknight. You can add the frozen chicken thighs to the Instant Pot and let them cook. Then come back and enjoy them for dinner!
These chicken thighs turn out fall off the bone tender, and your family will eat them up! The first time I made these chicken thighs, my daughter ate them all! Literally, she had two giant chicken thighs and I got the "Mom, these are great!" response. When she says that, I know I've done something right!
Why You'll Love This Recipe
- It's great for meal prep! Make a big batch of this Instant Pot chicken thighs recipe on the weekend and serve them over a salad for lunch throughout the week.
- No need to defrost the chicken! We've all been there. You get the dreaded "what's for dinner" question and then realize you forgot to take something out for dinner. No worries! Throw them in the Instant Pot and you're good to go!
- They are versatile! I am providing a seasoning mix that is delicious, but if you have a dry rub mix that is your favorite, feel free to use that!
Helpful Hint! When you get home from the grocery store, separate the packs of chicken. Take the chicken thighs and wrap them individually in plastic wrap and place all of the chicken thighs freezer bags. This makes it easier to grab individual chicken thighs instead of a whole package.
Ingredients for Frozen Chicken Thighs in the Instant Pot
- Chicken thighs- I was able to fit 5 bone-in chicken thighs into my 6-quart Instant Pot. Try to get chicken thighs at your local grocery store that are about the same size, that way they cook for the same amount of time.
- Seasoning- For this recipe, we use salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. If you have a seasoning mix that you and your family really love, use that! A seasoning mix is necessary to impart so much flavor onto the chicken thighs.
- Water- To add to the bottom of the Instant Pot.
Equipment You'll Need
- Instant Pot. I use a 6-quart Instant Pot.
- Mixing Bowls
- Measuring Spoons
- Trivet Insert or Steamer Basket
- Tongs
- Baking Sheet
White Meat VS. Dark Meat
These chicken thighs are dark meat. The dark meat part of a bird are the parts that move the most on the animal. That would be the wings and the legs.
The white meat part of the chicken are parts that do not move as much. The breast would be considered the white meat part of the chicken.
How To Make Frozen Chicken Thighs in the Instant Pot
In a large bowl, mix together the salt, pepper, garlic powder, onion powder, Italian Seasoning, and smoked paprika. Add 1 tablespoon of olive oil to the bowl. Mix to combine.
Add the frozen chicken thighs to the bowl and mix to coat the chicken thighs.
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. This will create steam for the chicken to cook in.
Add the chicken thighs to the top of the trivet insert or steamer basket. Try to keep the chicken thighs in a single layer, but if they overlap a bit that's ok. Pour any remaining seasoning mixture onto the top of the chicken.
Close the lid of the Instant Pot and set the cooking time to 25 minutes on high pressure. Make sure the vent is set to sealing position.
After 25 minutes of cook time, quick release the steam to release any remaining pressure.
Set your broiler to high. Carefully open the lid of the Instant Pot and place the chicken thighs on a baking sheet. Broil the chicken thighs for 5 minutes or until the skins are golden browned and crispy. Serve immediately.
Tips and Tricks
- The internal temperature of chicken should be 165 degrees per food safety guidelines. If you are ever concerned about whether your chicken is cooked, use an internal meat thermometer and make sure it hits 165 degrees.
- It's ok if the chicken thighs are slightly on top of one another. Try not to pile them in, but if they overlap slightly, that is ok. We are steaming the chicken in the Instant Pot then we will crisp up the skin in the broiler.
- You'll need a 6-quart or 8-quart Instant Pot for this recipe. Anything smaller and you will not be able to close the Instant Pot lid or you will need to make this recipe in batches.
- The optional step of broiling the chicken thighs will give you that delicious, crispy skin. If you do not like to eat the skin of the chicken, simply skip this step and remove the skin of the chicken after you cook them in the Instant Pot.
- Instead of using the broiler to crisp up the skin, you can use an air fryer to quickly crisp the skin of the chicken.
How To Serve These Chicken Thighs
- Over a salad! Like this gourmet mixed green salad! Give your salad a kick of protein by adding these chicken thighs to the top of it.
- Over brown rice or white rice! Top it with a honey garlic sauce or a sriracha aioli for an Asian style chicken and rice dish.
- On their own! These juicy chicken thighs are good enough to serve as the main dish with a veggie as the side. Steam up some broccoli, green beans, or make a simple salad to go with the chicken.
- With BBQ Sauce! Slather your favorite homemade bbq sauce all over these chicken thighs!
- With veggies! Serve them with sautéed mushrooms or with steamed broccoli.
Frequently Asked Questions
Yes! If you do use boneless chicken thighs, they will come out more like a pulled chicken recipe. The high pressure and the heat of the Instant Pot will cause the chicken thighs to become fork tender.
That means that there is not enough water in the bottom of the Instant Pot. In order to create the steam and to properly cook the chicken, the bottom of the Instant Pot needs to be covered with water. Do not let the water touch the chicken thighs though. That will boil the chicken instead of pressure cooking it.
Leftover chicken can stay fresh in an airtight container in the refrigerator for up to 4 days. You can eat this chicken cold, or you can reheat the chicken in the microwave or the toaster oven.
Yes! If you have chicken thighs that are defrosted, you can still make this recipe! Cut the cook time to 18 minutes since they are not frozen.
Other Recipes To Try
Did you love these Frozen Chicken Thighs in the Instant Pot? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- More Easy Instant Pot Recipes
- Instant Pot Chicken Breast
- Instant Pot Chicken Drumsticks
- Buffalo Chicken Dip in the Instant Pot
- Instant Pot Pulled BBQ Chicken
How To Make Frozen Chicken Thighs in the Instant Pot
Ingredients
- 5 Chicken Thighs Frozen
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoon Italian Seasoning
- 1 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
Instructions
- In a large bowl, mix together the salt, pepper, garlic powder, onion powder, Italian Seasoning, and smoked paprika. Add 1 tablespoon of olive oil to the bowl. Mix to combine.
- Add the frozen chicken thighs to the bowl and mix to coat the chicken thighs.
- 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. This will create steam for the chicken to cook in.
- Add the chicken thighs to the top of the trivet insert or steamer basket. Try to keep the chicken thighs in a single layer, but if they overlap a bit that's ok. Pour any remaining seasoning mixture onto the top of the chicken.
- Close the lid of the Instant Pot and set the cooking time to 25 minutes on high pressure. Make sure the vent is set to sealing position.
- After 25 minutes of cook time, quick release the steam to release any remaining pressure.
- Set your broiler to high. Carefully open the lid of the Instant Pot and place the chicken thighs on a baking sheet. Broil the chicken thighs for 5 minutes or until the skins are golden browned and crispy. Serve immediately.
Notes
- The internal temperature of chicken should be 165 degrees per food safety guidelines. If you are ever concerned about whether your chicken is cooked, use an internal meat thermometer and make sure it hits 165 degrees.
- It's ok if the chicken thighs are slightly on top of one another. Try not to pile them in, but if they overlap slightly, that is ok. We are steaming the chicken in the Instant Pot then we will crisp up the skin in the broiler.
- You'll need a 6-quart or 8-quart Instant Pot for this recipe. Anything smaller and you will not be able to close the Instant Pot lid or you will need to make this recipe in batches.
Sherry
I have been wanting to use frozen chicken in my Instant Pot but wasn't sure what to do. After finding your frozen chicken in the Instant Post recipe, I had to make it. Your tips made making this Instant Pot recipe a breeze and the thighs turned out perfect.
Jennifer
You saved dinnertime! I forgot to take the chicken out and thought I was done for but I found your recipe and dinner was a hit - and ready on time!
Robin
I'm always forgetting to thaw chicken for dinner. This recipe turned out great. I'll definitely be coming back to it again and again!
Mandy Applegate
You literally have saved my dinner - I forgot to take the frozen chicken thighs out of the freezer and thought I’d blown it - I am (and so are my family) very grateful to you!
Greta
LOVE this recipe! So glad I find your way how to use frozen chicken in Instant Pot. So helpful!