How Long to Pressure Cook Chicken Thighs for Perfectly Tender and Juicy Results

When you were young, gathered around the dinner table with the family, what cut of meat did you ask for?.

Roasted chicken was a big deal for my grandmother on my mom’s side of the family. We would go over to my grandparents’ house every week for dinner at some point, and she would always make the most beautiful roast chicken.

I remember sitting next to my grandfather during one of these dinners. When I reached for a slice of chicken breast, he stopped my hand and said, “No, no, you need to try this. ”.

He put a juicy piece of thigh meat on my plate, and eagerly waited as I took my first bite.

From then on, I became an advocate for thigh meat. No matter if it is chicken or turkey, this cut is so much more flavorful than the breast.

You can bet that whenever I see thighs on sale at the store, I buy as many as I can to put in the freezer in our garage.

It happens to be a killer ingredient for meal prep too, because the meat stays so juicy. Even when you microwave the leftovers, they don’t dry out.

To prepare meals ahead of time, I like to use my electric pressure cooker to cook my favorite chicken. This makes it easy to have meals ready to go all week. But you can also make this recipe for dinner tonight!.

The meat turns out extra tasty, and it goes with just about anything, like a salad, pasta, roasted potatoes, or leftover soup. In fact, that’s one of my favorite ways to change up my leftovers.

You can serve the thighs whole, but I also like to shred them and use them in different ways. There are only so many times you can eat a straight cut of poultry with sides, you know? Get some sauce in there, or fill up a taco!

A lot of home cooks love chicken thighs because they taste great and stay juicy when they’re done right. There are many ways to cook chicken thighs, but pressure cooking makes them very moist and falls off the bone in a fraction of the time. But how long should you pressure cook chicken thighs for the best results? In this detailed guide, we’ll show you how to do it and give you tips on how long to cook them for every time.

Why Choose Pressure Cooked Chicken Thighs?

Pressure cooking is a game-changer when it comes to chicken thighs for several reasons

Compared to roasting in the oven, it cooks food much faster. Bone-in thighs can be ready in 20 to 25 minutes instead of over an hour.
Infuses flavors deep into the meat thanks to the pressurized steam. Spices, herbs, marinades impart more flavor.
Keeps the chicken incredibly moist and tender. The enclosed environment prevents drying out.
Collagen-rich thighs benefit from pressurized heat that breaks down connective tissue.
Convenient and hands-off method perfect for busy weeknight meals. Set it and forget it!
Allows thighs to cook evenly and thoroughly. No need to babysit them in the oven.

For these reasons, pressure cooking is the ideal preparation for bone-in or boneless chicken thighs.

Factors That Affect Cook Time

Several factors impact how long chicken thighs take to pressure cook, including:

Bone-in vs. boneless: Boneless cook faster and take less time. Bones help retain moisture and flavor.
Thickness – Chubbier thighs may need a bit longer than thin, small ones.
Frozen – Increase cook time by 50% if starting with frozen chicken thighs.
Quantity – Cooking a larger batch requires slightly more time. Don’t overstack.
Pressure cooker size – Time can vary based on the pressure cooker’s capacity.
High vs low pressure – High pressure significantly reduces cook time.

Taking these factors into account will help determine the ideal pressure cooking time.

Cooking Time for Bone-In Chicken Thighs

For bone-in, skin-on chicken thighs, the cooking time is generally 20-25 minutes at high pressure. The bone helps keep the meat moist and adds delicious flavor.

Here are more detailed steps for perfect bone-in pressure cooked chicken thighs:

Pat the thighs dry and season with salt, pepper, spices, or marinade.
For crispy skin, brown thighs on saute mode for 3-5 minutes per side.
Add at least 1 cup broth, water, or other liquid to the pot.
Lock the lid and bring to high pressure for 20-25 minutes.
Allow natural pressure release for 10-15 minutes before quick releasing.
Check internal temperature with a meat thermometer to ensure 165°F.
Rest thighs for 5 minutes before serving for juicy results.

The natural pressure release is crucial for properly cooked chicken that stays tender and moist.

Cooking Time for Boneless Chicken Thighs

Thighs without bones are less dense than thighs with bones, so they need 10-15 minutes of high pressure. Follow these steps:

Season, marinate, or brown the boneless thighs.
Add at least 1 cup liquid to the pressure cooker.
Lock the lid and bring to high pressure for 10-15 minutes.
Let the pressure release naturally for 5 minutes then quick release.
Verify 165°F internal temperature before serving.
Allow to rest for 5 minutes for the juices to redistribute.

The shorter cook time prevents boneless thighs from drying out but still cooks them fully.

Helpful Tips and Tricks

Follow these tips for maximum flavor and perfect texture:

For the best results, use chicken broth or sauce-based liquids. Water alone dilutes flavor.
Marinate thighs inzippy ingredients like lemon juice, garlic, chili sauce,or bbq sauce.
For extra crispy skin, broil the thighs after pressure cooking 3-5 minutes.
Add aromatic veggies like onion, garlic, ginger, and celery to the pot.
Frozen thighs may release extra liquid, so reduce amount added.
Natural release is a must! Quick releasing makes thighs rubbery.
Use a meat thermometer to confirm doneness. Color alone can be misleading.
Let thighs rest 5-10 minutes before carving for juicy, tender meat.

Common FAQs

Here are answers to some frequently asked questions:

How can I tell when they’re done without a thermometer?

The juices should run clear and the meat should easily shred. If pink or red juice is present, return to pressure for 2-3 more minutes.

Can I cook a whole chicken in a pressure cooker?

Yes! Cook whole chickens for 18-22 minutes per pound then natural release. Works great.

My chicken thighs are dry. What went wrong?

Quick releasing the pressure is a common culprit for dry thighs. Always allow natural release first. Also ensure enough liquid was used.

Do I need to adjust anything for frozen thighs?

Increase cook time by 50% for frozen boneless or bone-in thighs. Add a bit more liquid as well.

What size pressure cooker do I need?

A minimum 6-quart cooker is recommended to have room for multiple thighs. For larger batches go bigger.

Satisfying and Simple Dinners

Pressure cooked chicken thighs make for quick, delicious dinners anytime. Here are some recipe ideas:

BBQ Chicken Thighs – With tangy barbecue sauce, potatoes, and corn on the cob.
Jamaican Jerk Chicken Thighs – Infused with spicy jerk seasoning, lime, and mango salsa.
Chicken Cacciatore – Braised chicken thighs in a tomato sauce with peppers and herbs.
Coq Au Vin – Chicken braised with red wine, mushrooms, bacon, and herbs.
Chicken Fajitas – Spicy Mexican seasoned thighs, peppers, and onions for fajitas.
Hawaiian Chicken Thighs – With pineapple, soy sauce, brown sugar, and veggies.

The possibilities are endless for putting this lean, flavorful cut of chicken to use creatively. In under 30 minutes, you can enjoy a comforting, homemade dinner using your pressure cooker for succulent, fork-tender chicken thighs everyone will love.

The Takeaway on Pressure Cooker Chicken Thighs

Thanks to the pressurized environment, chicken thighs become melt-in-your-mouth tender in a fraction of the traditional cooking time. For bone-in thighs, aim for 20-25 minutes at high pressure, and 10-15 minutes for boneless. Allow for natural pressure release to prevent drying out. With a few simple tricks and proper timing, you’ll turn out juicy, delicious pressure cooked chicken thighs to please any crowd. Dinners are just a press of a button away!

how long do i pressure cook chicken thighs

Can I Cook Frozen or Boneless Thighs Using This Method?

Yes, just cook frozen thighs for 17 minutes instead of 12.

Start by separating the pieces if they are sticking together. You may need to run them under cool water to defrost a little.

Do not use a knife. Cutting frozen chicken apart with a knife can be dangerous because the blades tend to slip.

Rub the seasoning mixture all over the thigh meat, and skip the searing step.

If you want to opt for boneless poultry instead, follow our simple method.

Can I Double the Recipe?

If you want to make more than four chicken thighs in a single batch, it is ridiculously easy to double the recipe in a 6- or 8-quart electric pressure cooker.

The only change you have to make is to saute the chicken pieces in batches three or four at a time, as they will not all fit in the bottom of the insert.

One cup of water is enough to cover all the pieces. You can then stack them on top of the trivet. Cook for the same amount of time as directed below, and they will come out perfectly.