Perfect Pressure Cooker Chicken Thighs: How Long and Tips for Juicy Results Every Time

Are you staring at those chicken thighs wondering how to transform them into a delicious meal without spending forever in the kitchen? Pressure cooking might be your answer! I’ve spent years perfecting the art of pressure cooking chicken thighs, and I’m excited to share everything I’ve learned with you.

Pressure cookers have revolutionized how we prepare meals especially when it comes to meats like chicken thighs. These flavor-packed pieces become incredibly tender and juicy when cooked under pressure but timing is everything! Let’s dive into exactly how long you should pressure cook chicken thighs for that perfect, fall-off-the-bone tenderness.

The Quick Answer: Pressure Cooking Times for Chicken Thighs

If you’re in a hurry, here’s what you need to know

• Bone-in, skin-on chicken thighs: 12-15 minutes on high pressure
• Boneless, skinless chicken thighs: 8-10 minutes on high pressure
• Frozen chicken thighs: 15-18 minutes on high pressure

After cooking, allow for a natural pressure release of 10-15 minutes for best results.

Why Chicken Thighs Are Perfect for Pressure Cooking

Before we get into the specifics, let’s talk about why chicken thighs are such a great match for your pressure cooker:

• They have higher fat content than chicken breasts, making them more forgiving
• The connective tissue breaks down beautifully under pressure
• Their rich flavor gets concentrated during pressure cooking
• They remain moist and tender even with slight overcooking

Understanding How Pressure Cooking Works

A pressure cooker uses steam pressure to cook food faster than traditional methods. The sealed environment traps steam, increasing internal pressure and temperature. This speeds up cooking while preserving moisture and flavor—perfect for chicken thighs!

Detailed Cooking Times Based on Thigh Type

Let’s break down exactly how long to pressure cook different types of chicken thighs:

Remember that these times are for high pressure. Most electric pressure cookers offer different pressure settings, but for chicken thighs, high pressure works best.

Step-by-Step Guide to Pressure Cooking Chicken Thighs

Now let’s walk through the exact process for perfectly pressure-cooked chicken thighs:

1. Prepare the chicken: Pat thighs dry with paper towels and season generously with your preferred spices.

2. Optional but recommended – Sear the thighs: Using the sauté function, add 1-2 tablespoons of oil and brown the thighs for 2-3 minutes per side. This adds amazing flavor!

3. Add liquid: Pour at least 1 cup of liquid into the pot. This could be water, chicken broth, or even wine.

4. Arrange the chicken: Place thighs in a single layer if possible. For bone-in pieces, position them bone-side down for better heat distribution.

5. Seal the lid: Close the lid properly and ensure the steam valve is set to “sealing” mode.

6. Set cooking time: Select high pressure and set the timer according to your thigh type (refer to the table above).

7. Natural release: When cooking completes, allow for a natural pressure release for 10-15 minutes. This helps maintain moisture in the meat.

8. Check temperature: Verify doneness using a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C).

9. Rest before serving: Let the chicken rest for a few minutes to redistribute juices before serving.

Tips for Perfectly Tender Pressure Cooked Chicken Thighs

After making hundreds of batches of pressure cooked chicken thighs, I’ve picked up some tricks that make a huge difference:

Don’t Skip the Liquid!

Always add at least 1 cup of liquid to your pressure cooker. Without sufficient liquid, your cooker can’t build steam, which can lead to burning or undercooking.

Try Different Flavor Combinations

Chicken thighs are flavor sponges! Some of my favorite combinations include:

• Mediterranean: Lemon juice, garlic, oregano, and olive oil
• Asian-inspired: Soy sauce, ginger, honey, and a splash of rice vinegar
• BBQ style: Your favorite BBQ sauce with some brown sugar and smoked paprika
• Simple herb: Salt, pepper, garlic powder, and fresh herbs like thyme or rosemary

Consider Using a Trivet

Placing a trivet in your pressure cooker elevates the chicken above the liquid, allowing for more even cooking and preventing the bottom from getting soggy.

Natural vs. Quick Release

I strongly recommend natural release for at least 10 minutes when cooking chicken thighs. This allows the meat to reabsorb some moisture and results in a juicier final product. If you’re in a hurry, wait at least 5 minutes before doing a quick release.

FAQ: Your Burning Questions Answered

Can I cook frozen chicken thighs in a pressure cooker?

Yes! That’s one of the biggest advantages of pressure cooking. Add about 5 minutes to your cooking time for frozen chicken thighs. The pressure cooker will take longer to come to pressure with frozen meat, but the results can be almost as good as fresh.

What if my chicken thighs aren’t fully cooked?

If your chicken hasn’t reached 165°F, simply reseal the pressure cooker and cook for an additional 2-3 minutes. Remember that smaller or larger thighs might need adjusted cooking times.

How do I prevent my chicken thighs from becoming dry?

Dryness usually comes from overcooking. Stick to the recommended times, use enough liquid, and don’t skip the natural release period. Bone-in, skin-on thighs also retain moisture better than boneless, skinless ones.

Can I add vegetables to cook with my chicken thighs?

Absolutely! Just be mindful that some vegetables cook much faster than chicken. Root vegetables like carrots and potatoes can go in with the chicken, but quicker-cooking veggies like broccoli or peas should be added after the chicken is cooked.

What’s the best liquid to use in my pressure cooker?

While water works fine, chicken broth adds more flavor. Wine or beer can also create amazing depth of flavor. You can even mix a bit of soy sauce or other condiments into your cooking liquid!

Putting It All Together: A Simple Pressure Cooker Chicken Thigh Recipe

Here’s one of my go-to recipes that consistently delivers amazing results:

Ingredients:

• 4-6 chicken thighs (bone-in or boneless)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup chicken broth
• Optional: lemon slices, fresh herbs, or other seasonings

Instructions:

1. Mix all the seasonings together and rub all over the chicken thighs.
2. Set pressure cooker to sauté mode and add oil.
3. Brown chicken thighs on both sides for about 2-3 minutes per side.
4. Remove chicken temporarily, add broth, and scrape up any browned bits.
5. Return chicken to the pot, seal lid, and cook on high pressure (12-15 mins for bone-in, 8-10 mins for boneless).
6. Allow natural pressure release for 10-15 minutes.
7. Check temperature and serve!

Making the Most of Leftovers

Leftover pressure cooked chicken thighs are amazing for meal prep! They shred easily for tacos, salads, or sandwiches. The flavors actually deepen when stored in the fridge overnight, making for an even tastier second meal.

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.

The Bottom Line

Pressure cooking chicken thighs is a game-changer for busy cooks. With cooking times ranging from 8-15 minutes (plus pressure buildup and release time), you can have perfectly tender, flavorful chicken thighs on the table in under 30 minutes total.

Remember the key points:

• Bone-in: 12-15 minutes
• Boneless: 8-10 minutes
• Frozen: Add 5 minutes to the above times
• Always use at least 1 cup of liquid
• Natural release for at least 10 minutes
• Verify 165°F internal temperature

Now that you’re armed with all this knowledge, your pressure cooker chicken thighs will come out perfect every time! Happy cooking!

Have you tried pressure cooking chicken thighs before? What’s your favorite seasoning combination? I’d love to hear about your experiences in the comments below!