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Instant Pot Chicken Thighs
How to cook chicken thighs in an Instant Pot? This brown sugar garlic chicken is the perfect recipe to make chicken thighs in an Instant Pot.
The pressure cooking of Instant Pot ensures that the chicken thighs are perfectly cooked, stay juicy, moist and tender.
The combinations of garlic and brown sugar work like magic with chicken, making it one of the easiest instant pot chicken recipes you can make for the entire family.
Other Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Creamy Garlic Mushroom Chicken
- Instant Pot Honey Sesame Chicken
How Long Does It Take to Cook Instant Pot Chicken?
It takes about 5 -10 minutes to cook chicken in an Instant Pot, depending on the chicken parts used in the recipe.
Below are the general guidelines on the time for cooking chicken in an Instant Pot, based on my past experiences:
- Wingettes and drumettes – 5 minutes
- Whole chicken wings – 6 minutes
- Chicken drumsticks and chicken thighs – 8 minutes
- Chicken breasts – 10 minutes
Can you cook frozen chicken in an Instant Pot? Yes, you can cook frozen chicken thighs, chicken breasts, wings and legs in an Instant Pot.
Just add 2 minutes to the time above if you use frozen chicken from the refrigerator.
How Do You Pressure Cook Chicken in an Instant Pot?
You need at least 1/2 cup of liquid in an Instant Pot to pressure cook chicken. You may also use up to 1 cup of liquid but 1/2 cup is enough to cook chicken.
1 cup is too much liquid as the process of pressure cooking doesn’t vaporize the liquid, instead, it forces the moisture of the chicken out of the meat, creating more liquid in the Instant Pot.
How Many Calories per Serving?
This recipe is only 477 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Instant Pot Brown Sugar Garlic Chicken
Ingredients
- 1 1/2 - 2 lbs. bone-in skin-on chicken thighs
- salt
- ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 - 3/4 cup chicken broth
- 3 tablespoons brown sugar
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1 tablespoon chopped parsley
Instructions
- Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown.
- You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt.
- Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully and turn to Saute mode to reduce the sauce if it's too watery.
- Add the chopped parsley and serve immediately.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
OMG my kids love this recipe!
I’m a 30 year vegan who cooks meat for my 3 kids and husband, and this is a huge winner of a recipe! When your 10 and 12 year olds ask for it again and again, you know it’s a crowd pleaser.
Hi Maureen – thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes and https://rasamalaysia.com/recipe-index-gallery/
This was outstanding and I will definitely make this one again. Don’t have an Instant Pot and cooked it in a skillet, was perfect. I even created a new pin „Fantastic Chicken Thigh Dishes“. Love, love, loved it !!!
Hi Eve, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
My husband and I love this recipe! My mouth is watering just smelling it across the room while I wait for the rice to cook. Thank you for sharing this recipe.
Hi Candice, awesome. Please try more Instant Pot recipes on my site: https://rasamalaysia.com/recipe-index-gallery/ and https://rasamalaysia.com/recipes/instant-pot-recipes
This recipe has become a family favorite at our house. I like to thicken the sauce in the pot and serve over the chicken. Just mix 1 Tbsp. cornstarch with 1/3 c. cold water. Heat sauce left in the pot on “saute” until boiling. Slowly stir in cornstarch mixture and stir and let boil until thickened.
Hi Kristin, thanks for trying my recipe. Please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Thank you for this delicious recipe, this Garlic and Brown Sugar Chicken recipe will be added to my keeper recipes! Yum!! The only trouble I had was the skin of the chicken stuck solidly to the bottom of the pot! Next time I will brown them in the skillet first.
Hi Sharon, that’s a good idea. Thanks for trying my recipe and please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
I made this tonight using skinless boneless chicken breasts, increase the cook time 2 minutes. It was fabulous, even my picky eaters loved it. Thank you!
Awesome please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
I didn’t take a picture but oh my goodness this is sooooo good!! I used chicken breasts and garlic paste as substitutes. Definitely making this again… even my husband liked it!!
Awesome thanks for trying my recipe. Please try more IP recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Do you have to use the apple cider vinegar? I have all ingredients but that
You don’t have to.
I just made this tonight! So quick and easy! My husband loved it! I served it over rice, I poured the sauce over everything! Delicious ?
Awesome, please try more recipes on my site: https://rasamalaysia.com/recipes/instant-pot-recipes
Thanks – I plan to try this today – with minor variations – I don’t have all the exact ingredients . I appreciate seeing your stuff!!
Hi Judy, thanks for your comment, please let me know how the chicken turn out. :)
Has anyone had any issues with the burn notice?
Burn notice means the ingredients are probably stuck to the bottom, that’s it.
You have to use the trivet to keep the brown sugar and fat from chicken burning and sticking to the bottom. Recipe doesn’t say that part.
You’ll also need to deglaze your pan before adding the chicken back in on rack and start the pressure cook
Hi Caren, I didn’t use the trivet to make this recipe. The brown sugar doesn’t stick to the bottom, the chicken might during pan frying. You can avoid it by pan-frying on a non-stick pan before adding to the IP.
It means you need more liquid in your Instant Pot.
How long do you cook it for if your using boneless skinless chicken thighs? And do you still sear it before pressure cooking it? Thanks!
Hi Trish, yes you can sear the skinless chicken thighs if you want. Pressure cook for 6 minutes on high should be fine.
Might be due to not deglazing the pot before pressure cooking. I made this last night and there were a lot of bits of chicken stuck to the pot. I pulled out the chicken after browning, sautéed the garlic, added a little liquid (I used a splash of Chinese cooking wine) to help deglaze the pan and then added the sauce and chicken back in.
I just noticed that I bought the wrong thighs. I bought skinless and boneless. Should I go out and buy the right kind or would this work just as well?
It will work just fine.