24 Delicious Pressure Cooked Chicken Thigh Recipes Easy to Make

Let’s face it, we’re all craving those juicy, flavor-packed meals that don’t keep us tied to the kitchen for hours. That’s where these 24 delicious pressure-cooked chicken thigh recipes come in—perfect for busy weeknights or lazy weekends. From zesty tacos to creamy curries, each dish promises maximum taste with minimal effort. Ready to transform your dinner routine? Dive into these easy-to-make favorites and let the magic begin!

Pressure Cooker Honey Garlic Chicken Thighs

Buckle up, buttercups, because we’re about to dive into a dish that’s so finger-licking good, it’ll have you questioning why you ever bothered with takeout. These Pressure Cooker Honey Garlic Chicken Thighs are the perfect blend of sweet, savory, and downright delicious, ready in a fraction of the time it would take to pine over your favorite delivery app.

Ingredients

• 2 lbs chicken thighs, skin-on, bone-in
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set your pressure cooker to ‘Saute’ and heat 1 tbsp olive oil until shimmering.
2. Season 2 lbs chicken thighs with 1/2 tsp black pepper and sear in the pressure cooker for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. In a bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, and 1/4 tsp red pepper flakes.
4. Pour the honey garlic mixture over the chicken, add 1/2 cup chicken broth, and stir to combine.
5. Secure the lid, set the pressure cooker to ‘High Pressure’ for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the chicken juicy.
6. Remove the chicken and set aside. Switch the pressure cooker back to ‘Saute’.
7. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir into the sauce to thicken for about 2 minutes. Tip: Stir constantly to avoid lumps.
8. Return the chicken to the pot, tossing to coat in the sauce before serving.

Perfectly sticky with a hint of heat, these thighs are a dream when served over a bed of fluffy rice or alongside some crisp, steamed veggies. The sauce? Absolutely divine—you’ll want to drizzle it on everything.

Spicy Pressure Cooked Chicken Thighs with Peppers

Venture into the realm of flavor with a dish that’s as bold as your spice tolerance and as easy as your pressure cooker’s ‘on’ button. This Spicy Pressure Cooked Chicken Thighs with Peppers is your ticket to a dinner that’s scandalously simple and outrageously tasty.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bell peppers, sliced
• 1 onion, sliced

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering.
2. Season 2 lbs chicken thighs with 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Add the chicken to the pressure cooker, skin-side down, and sear for 3 minutes until golden brown. Flip and sear for another 3 minutes. Tip: Don’t crowd the pot; sear in batches if necessary.
4. Remove the chicken and set aside. Add 1 sliced onion and 2 sliced bell peppers to the pot, sautéing for 2 minutes until slightly softened.
5. Pour in 1 cup chicken broth, scraping the bottom to deglaze the pot. Tip: This step is crucial for flavor, so don’t skip it!
6. Return the chicken to the pot, lock the lid, and set to ‘High Pressure’ for 15 minutes.
7. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release keeps the chicken juicy.
8. Carefully remove the lid and serve the chicken and peppers hot.

Perfectly tender chicken thighs with a kick of heat and sweet peppers make this dish a weeknight hero. Serve it over rice to soak up the spicy broth or stuff it into tortillas for a fiery twist on tacos.

Pressure Cooker Lemon Herb Chicken Thighs

Ready to transform your pressure cooker into a flavor-packed time machine? These Lemon Herb Chicken Thighs are about to take your taste buds on a zesty, herbaceous joyride, proving that gourmet doesn’t have to mean complicated or time-consuming.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 2 tbsp butter
• 1 lemon, sliced

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Season 2 lbs chicken thighs evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp garlic powder, 1 tbsp dried thyme, and 1 tbsp dried rosemary.
3. Place chicken thighs skin-side down in the pressure cooker and sear until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pot to ensure a perfect sear.
4. Add 1/2 cup chicken broth and 1/4 cup lemon juice to the pot, scraping up any browned bits from the bottom.
5. Arrange 1 sliced lemon on top of the chicken, then lock the lid in place.
6. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the chicken juicy.
7. Remove chicken and lemons to a plate, then set the cooker back to ‘Sauté’.
8. Whisk in 2 tbsp butter until the sauce thickens slightly, about 2 minutes. Tip: Butter adds richness and gloss to the sauce.
9. Serve chicken drizzled with the lemon herb sauce.

Mouthwatering doesn’t even begin to cover it—the chicken thighs emerge fork-tender with a crispy skin, bathed in a bright, buttery sauce that’s begging to be soaked up with crusty bread or spooned over fluffy rice.

BBQ Pressure Cooked Chicken Thighs

Mmm, imagine this: tender, juicy chicken thighs that have been pressure-cooked to perfection, slathered in a smoky BBQ sauce that’ll make your taste buds do a happy dance. It’s the kind of dish that turns a regular Tuesday into a ‘let’s pretend we’re at a backyard BBQ’ kind of day.

Ingredients

• 2 lbs chicken thighs
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chicken broth

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil.
2. Season 2 lbs chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. Add the seasoned chicken thighs to the pressure cooker and brown for 3 minutes on each side.
4. Pour in 1/2 cup chicken broth to deglaze the pot, scraping up any browned bits for extra flavor.
5. Close the lid, set the pressure cooker to ‘High Pressure’ for 10 minutes.
6. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Remove the chicken thighs and set aside. Switch the pressure cooker back to ‘Sauté’.
8. Add 1 cup BBQ sauce to the pot and simmer for 2 minutes, stirring occasionally.
9. Return the chicken thighs to the pot, coating them evenly with the BBQ sauce.
10. Serve hot, garnished with extra BBQ sauce if desired.

Kick back and enjoy the melt-in-your-mouth goodness of these BBQ pressure-cooked chicken thighs. The sauce is sticky, sweet, and just a tad smoky, clinging to every nook and cranny of the chicken. Serve it piled high on a bun for a sandwich that’ll have you licking your fingers clean, or alongside some coleslaw for that classic BBQ vibe.

Pressure Cooker Teriyaki Chicken Thighs

Mmm, imagine this: succulent chicken thighs glazed in a sticky-sweet teriyaki sauce, all whipped up in your pressure cooker faster than you can say ‘takeout.’ It’s the kind of meal that’ll have you doing a happy dance around your kitchen, guaranteed.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. In the pressure cooker, combine soy sauce, honey, rice vinegar, garlic, ginger, and black pepper. Stir well to mix.
2. Add chicken thighs to the pressure cooker, ensuring they’re well-coated with the sauce.
3. Lock the lid in place and set the pressure cooker to high for 10 minutes. Tip: For even more flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
4. Once cooking is complete, carefully release the pressure according to your cooker’s instructions.
5. Remove chicken thighs and set aside. Turn the pressure cooker to sauté mode.
6. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the pressure cooker and cook until thickened, about 2 minutes. Tip: Keep stirring to prevent lumps.
7. Return chicken to the pressure cooker, tossing to coat in the thickened sauce.
8. Sprinkle with sesame seeds and green onions before serving. Tip: For an extra crunch, toast the sesame seeds in a dry pan for 1-2 minutes before adding.

Brace yourself for a dish that’s all about the perfect balance of sweet and savory, with a sauce that clings lovingly to every bite. Serve it over a bed of fluffy rice or pile it into lettuce wraps for a fun, hands-on meal that’s sure to impress.

Creamy Mushroom Pressure Cooked Chicken Thighs

Delightfully easy and packed with flavor, this dish is your ticket to a stress-free dinner that doesn’t skimp on the gourmet feels. Perfect for those nights when you’re torn between ordering takeout and actually adulting.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups sliced mushrooms
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 cup chicken broth

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 2 tbsp olive oil for 2 minutes.
2. Add 1.5 lbs chicken thighs to the pot, skin-side down, and sear for 4 minutes until golden brown. Flip and sear the other side for another 4 minutes. Tip: Don’t crowd the pot; sear in batches if necessary.
3. Remove the chicken and set aside. In the same pot, add 2 cups sliced mushrooms and 1 tbsp minced garlic, sautéing for 3 minutes until the mushrooms soften.
4. Pour in 1/2 cup chicken broth to deglaze the pot, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Return the chicken to the pot. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme, stirring to combine.
6. Secure the lid and set the pressure cooker to ‘High’ for 15 minutes. After cooking, let the pressure release naturally for 10 minutes. Tip: Natural release keeps the chicken juicy.
7. Open the lid and stir in 1 cup heavy cream, letting it warm through for 2 minutes.

Fantastically creamy with a rich, earthy depth from the mushrooms, this dish pairs wonderfully over a bed of fluffy mashed potatoes or alongside some crusty bread to soak up all that delicious sauce.

Pressure Cooker Chicken Thighs with Potatoes and Carrots

Vroom, vroom! Let’s turbocharge your dinner with a dish that’s as easy as it is delicious—Pressure Cooker Chicken Thighs with Potatoes and Carrots. This meal is the culinary equivalent of a fast pass at an amusement park: all the fun, none of the wait.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 lb baby potatoes, halved
• 2 carrots, peeled and chopped into 1-inch pieces
• 1 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken thighs with salt, black pepper, garlic powder, and paprika, then add them to the pot, skin-side down. Sear for 4 minutes until golden brown, then flip and sear for another 3 minutes. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Remove the chicken and set aside. Add the potatoes and carrots to the pot, stirring to coat in the remaining oil and spices.
4. Pour in the chicken broth, scraping the bottom to deglaze. Tip: This step is crucial for adding depth to your dish’s flavor.
5. Return the chicken to the pot, placing it on top of the vegetables. Secure the lid and set the pressure cooker to ‘High Pressure’ for 10 minutes.
6. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: Natural release keeps the chicken juicy.
7. Garnish with fresh parsley before serving.

The chicken thighs emerge fall-off-the-bone tender, while the potatoes and carrots soak up all that savory goodness. Serve it straight from the pot for a rustic, no-fuss presentation that’s sure to impress.

Asian Style Pressure Cooked Chicken Thighs

Let’s face it, we’ve all been there—starving, impatient, and in dire need of something delicious without the wait. Enter these Asian Style Pressure Cooked Chicken Thighs, your ticket to flavor town without the long ride.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup chicken broth
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, chicken broth, rice vinegar, and red pepper flakes.
2. Place chicken thighs in the pressure cooker and pour the sauce mixture over them. Tip: For extra flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
3. Secure the lid on the pressure cooker and set to high pressure for 15 minutes. Tip: Natural release for 10 minutes ensures juicier chicken.
4. Once done, remove chicken thighs and set aside. Turn the pressure cooker to sauté mode.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce in the pressure cooker and cook until thickened, about 2 minutes. Tip: Keep stirring to avoid lumps.
6. Return chicken thighs to the pressure cooker, coating them in the sauce. Garnish with sliced green onions before serving.

Dig into these succulent thighs where the meat falls off the bone, bathed in a sticky, sweet, and slightly spicy sauce. Perfect over a bed of steamed rice or alongside some crisp veggies for that crunch factor.

Pressure Cooker Chicken Thighs in White Wine Sauce

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy to make as it is to devour. These Pressure Cooker Chicken Thighs in White Wine Sauce are the weeknight hero you didn’t know you needed, turning ‘just chicken’ into ‘just wow’ with minimal fuss and maximum flavor.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then place them skin-side down in the pressure cooker. Sear until golden brown, about 5 minutes per side. Tip: Don’t crowd the pot to ensure a perfect sear.
3. Remove the chicken and set aside. Add 1 tbsp minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Pour in 1 cup dry white wine and 1 cup chicken broth, scraping up any browned bits from the bottom of the pot. Tip: This deglazing step is key for building flavor.
5. Return the chicken to the pot, skin-side up. Lock the lid and cook on high pressure for 10 minutes.
6. After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken juicy.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

Perfectly tender with a sauce that’s rich yet bright, these chicken thighs are begging to be paired with crusty bread or over a bed of creamy mashed potatoes. Trust us, your taste buds will thank you.

Herbed Pressure Cooked Chicken Thighs with Olives

Ready to ditch the dinner drama? These herbed pressure-cooked chicken thighs with olives are here to save your weeknight with minimal fuss and maximum flavor. Imagine tender, juicy chicken that practically falls off the bone, all while you kick back and pretend you’re a kitchen wizard.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup green olives, pitted
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering.
2. Season 4 chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then brown them skin-side down for 4 minutes until golden. Flip and brown the other side for 3 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. Add 1 cup chicken broth to deglaze the pot, scraping up any browned bits.
4. Stir in 2 cloves minced garlic, 1 tbsp dried oregano, and 1 tsp dried thyme, cooking for 30 seconds until fragrant.
5. Return chicken to the pot, add 1/2 cup green olives, and lock the lid. Cook on high pressure for 15 minutes. Tip: Natural release for 10 minutes ensures juicier chicken.
6. Carefully remove the lid and transfer chicken to a serving platter. Tip: For a thicker sauce, simmer on ‘Sauté’ for 3-5 minutes.

Every bite of this dish is a flavor bomb—herby, briny, and utterly comforting. Serve it over a bed of creamy polenta or with crusty bread to soak up that glorious sauce, and watch it disappear before your eyes.

Pressure Cooker Chicken Thighs with Coconut Milk

Just when you thought your pressure cooker couldn’t get any more magical, here comes a dish that’ll make your taste buds dance the cha-cha. Pressure Cooker Chicken Thighs with Coconut Milk is the weeknight hero you didn’t know you needed, combining juicy, fall-off-the-bone chicken with the creamy dreaminess of coconut milk.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 cup coconut milk
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering.
2. Season 2 lbs chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 4 minutes per side. Tip: Don’t crowd the pot to ensure a perfect sear.
3. Remove chicken and sauté 1 tbsp garlic and 1 tbsp ginger until fragrant, about 30 seconds.
4. Pour in 1 cup coconut milk, scraping up any browned bits. Tip: This deglazing step adds incredible depth to the sauce.
5. Stir in 1/2 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp cayenne pepper, then return chicken to the pot.
6. Secure the lid, set to ‘High Pressure’ for 10 minutes, then allow a 10-minute natural release. Tip: Natural release keeps the chicken tender.
7. Carefully remove chicken, stir in juice of 1 lime, and sprinkle with 1/4 cup cilantro.

Outrageously tender with a sauce that’s a creamy, spicy, tangy hug, this dish begs to be served over a bed of fluffy rice or with a side of crusty bread to soak up every last drop.

Smoky Paprika Pressure Cooked Chicken Thighs

Ever find yourself staring into the abyss of your fridge, wondering how to turn those chicken thighs into something that doesn’t scream ‘meal prep misery’? Enter the hero of our story: smoky paprika, ready to take those thighs from bland to grand with just a press of a button.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Season 2 lbs chicken thighs evenly with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the chicken thighs skin-side down in the pressure cooker and sear until golden brown, about 3 minutes per side. Tip: Don’t crowd the pot; sear in batches if necessary.
4. Add 1/2 cup chicken broth to the pressure cooker, ensuring it covers the bottom but doesn’t submerge the chicken. Tip: This creates steam for pressure cooking while keeping the skin crispy.
5. Secure the lid, set the pressure cooker to ‘High Pressure’ for 15 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure. Tip: Natural release keeps the chicken juicy.
6. Carefully remove the chicken thighs and let them rest for 5 minutes before serving.

Mmm, imagine biting into that smoky, paprika-kissed chicken, the skin crackling under your teeth while the meat falls off the bone with just a nudge. Serve it atop a heap of creamy polenta or alongside a crisp, tangy slaw to cut through the richness.

Pressure Cooker Chicken Thighs with Apples and Onions

Get ready to turn your pressure cooker into a magic pot that whips up a dish so flavorful, it’ll make your taste buds dance the cha-cha. This recipe is a game-changer for busy bees who crave something delicious without the fuss.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 large onion, sliced
• 2 apples, cored and sliced
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering.
2. Season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 4 minutes until golden. Flip and brown the other side for 3 minutes. Remove and set aside.
3. In the same pot, add 1 large sliced onion and sauté for 2 minutes until slightly softened.
4. Add 2 sliced apples, 1 tbsp apple cider vinegar, and 1/2 tsp dried thyme, stirring to combine.
5. Pour in 1 cup chicken broth, scraping the bottom to loosen any browned bits for extra flavor.
6. Return the chicken thighs to the pot, skin-side up, ensuring they’re partially submerged in the liquid.
7. Lock the lid, set the pressure cooker to ‘High’ for 10 minutes, then allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
8. Carefully remove the lid, letting the steam escape away from you.

Rich with the sweetness of apples and the savory depth of chicken, this dish is a cozy hug in a bowl. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of the delicious sauce.

Garlic Butter Pressure Cooked Chicken Thighs

Feast your eyes (and eventually your stomach) on this game-changing dish that’s about to make your pressure cooker your new best friend. Garlic Butter Pressure Cooked Chicken Thighs are here to save your weeknight dinners with minimal effort and maximum flavor.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1/2 cup chicken broth
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Set your pressure cooker to ‘Sauté’ and melt 2 tbsp of butter. Tip: Let the butter foam slightly to deepen the flavor.
2. Season the chicken thighs with salt, pepper, and paprika, then add them to the pot, skin-side down. Cook for 4 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure even browning.
3. Flip the chicken thighs and add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
4. Pour in the chicken broth, secure the lid, and set the pressure cooker to ‘High’ for 10 minutes. Tip: Natural release for 5 minutes for juicier chicken.
5. Carefully remove the lid, transfer the chicken to a plate, and let it rest for 2 minutes before serving.

Buttery, garlicky, and fall-off-the-bone tender, these chicken thighs are a flavor bomb waiting to happen. Serve them over a bed of creamy mashed potatoes or alongside some crusty bread to soak up all that delicious garlic butter sauce.

Pressure Cooker Chicken Thighs with Spinach and Feta

Feast your eyes (and eventually your stomach) on this no-fuss, flavor-packed dish that’s about to make your pressure cooker your new best friend. Perfect for those nights when you want to impress without the stress, this recipe is a game-changer with its juicy thighs, vibrant spinach, and tangy feta.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 cup chicken broth
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Season 4 chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika, then add to the cooker. Sear for 3 minutes per side until golden brown. Tip: Don’t crowd the cooker to ensure a perfect sear.
3. Pour in 1 cup chicken broth, secure the lid, and cook on high pressure for 10 minutes. Tip: Natural release for 5 minutes before quick releasing to keep the chicken juicy.
4. Carefully remove the chicken and set aside. Add 4 cups fresh spinach to the cooker, stirring until wilted, about 2 minutes. Tip: Spinach wilts quickly, so keep an eye on it to avoid overcooking.
5. Return the chicken to the cooker, sprinkle with 1/2 cup crumbled feta cheese, and let sit for 1 minute to melt slightly.

Every bite of this dish is a delightful mix of tender chicken, creamy feta, and just-wilted spinach, with the broth adding a savory depth. Serve it over a bed of fluffy rice or with crusty bread to soak up all the delicious juices.

Sweet and Sour Pressure Cooked Chicken Thighs

Mmm, imagine biting into a piece of chicken so tender it practically melts in your mouth, with a glaze that’s the perfect dance of sweet and tangy. That’s what you’re in for with this pressure-cooked delight, a dish that’s as fun to make as it is to eat, turning your kitchen into a flavor lab where the only experiment is deliciousness.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set your pressure cooker to ‘Sauté’ and add the chicken thighs, skin-side down, to brown for 5 minutes until golden. Flip and brown the other side for another 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, minced garlic, grated ginger, and red pepper flakes. Pour this mixture over the chicken in the pressure cooker.
3. Add chicken broth to the pressure cooker, ensuring the liquid covers the bottom but not submerging the chicken. Tip: This prevents burning and helps create a sauce.
4. Secure the lid, set the pressure cooker to ‘High Pressure’ for 15 minutes. After cooking, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: Natural release keeps the chicken juicy.
5. Remove chicken thighs and set aside. Switch the pressure cooker back to ‘Sauté’.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the sauce in the pressure cooker and cook for 2-3 minutes until thickened.
7. Return the chicken to the pressure cooker, turning to coat in the sauce, and cook for an additional 2 minutes to glaze.

Kick back and marvel at your creation: chicken thighs so succulent they’ll have you doing a happy dance, with a sauce that’s the perfect balance of sweet, sour, and a little heat. Serve it over a bed of fluffy rice or with a side of crisp veggies to soak up every last drop of that glorious glaze.

Pressure Cooker Chicken Thighs with Rice and Peas

Zesty and zippy, this Pressure Cooker Chicken Thighs with Rice and Peas is your ticket to a flavor-packed dinner that’s as easy as it is delicious. Perfect for those nights when you’re racing against the clock but still crave something hearty and homey.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups chicken broth

Instructions

1. Set your pressure cooker to ‘Saute’ and heat 1 tbsp olive oil until shimmering.
2. Season 4 chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. Place chicken thighs skin-side down in the pressure cooker and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes.
4. Remove chicken and set aside. Add 1 cup long-grain white rice to the cooker, stirring to coat in the remaining oil and chicken drippings.
5. Pour in 2 cups chicken broth, scraping the bottom to loosen any browned bits for extra flavor.
6. Return the chicken thighs to the cooker, placing them on top of the rice. Lock the lid and set to high pressure for 8 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Stir in 1 cup frozen peas, letting the residual heat thaw them for about 2 minutes.

Mouthwateringly tender chicken thighs rest atop fluffy, pea-studded rice, creating a dish that’s as visually appealing as it is satisfying. Serve it straight from the pot for a rustic family-style meal that’ll have everyone reaching for seconds.

Curry Pressure Cooked Chicken Thighs

Just when you thought weeknight dinners couldn’t get any easier, along comes this pressure cooker curry chicken thighs recipe to save the day—no cape required. Packed with flavor and ready in a flash, it’s the superhero of your kitchen lineup.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil.
2. Add 2 lbs chicken thighs, skin-side down, and sear for 4 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same pot, add 1 diced onion, sautéing for 3 minutes until translucent.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Mix in 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp cumin, toasting for 30 seconds to unlock their flavors.
6. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom to deglaze.
7. Return the chicken to the pot, ensuring it’s submerged in the liquid.
8. Secure the lid, set to ‘High Pressure’ for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
9. Stir in 1 tbsp lime juice and salt to taste, letting the flavors meld for a minute.

The chicken thighs emerge fall-off-the-bone tender, bathed in a creamy, aromatic curry that’s begging to be spooned over rice or sopped up with naan. For a fiery twist, toss in a diced jalapeño with the onions—your taste buds will thank you.

Pressure Cooker Chicken Thighs with Lentils

Zesty and zippy, this Pressure Cooker Chicken Thighs with Lentils is the weeknight warrior you’ve been dreaming of—quick, hearty, and packed with flavor that’ll make your taste buds do a happy dance.

Ingredients

• 1 tbsp olive oil
• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dried green lentils
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 4 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same pot, add 1 diced onion and sauté for 3 minutes until translucent. Tip: Scrape up those tasty browned bits for extra flavor.
4. Stir in 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking for 30 seconds until fragrant.
5. Add 1 cup lentils and 2 cups chicken broth, stirring to combine. Tip: Rinse your lentils first to avoid any grit.
6. Place the chicken thighs on top of the lentils, skin-side up. Lock the lid and cook on high pressure for 15 minutes.
7. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: Don’t skip the natural release—it keeps the chicken juicy.
8. Carefully remove the lid and serve hot. How heavenly is that? The lentils are creamy, the chicken falls-off-the-bone tender, and the spices bring a smoky depth. Try topping with a squeeze of lemon or a dollop of yogurt for a bright finish.

Rosemary and Thyme Pressure Cooked Chicken Thighs

Zesty and zippy, this dish is like a high-five for your taste buds, combining the earthy vibes of rosemary and thyme with the succulent charm of chicken thighs, all under the magical pressure of your trusty cooker. It’s a weeknight hero that’s about to make your dinner routine a whole lot more exciting.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup chicken broth
• 2 cloves garlic, minced

Instructions

1. Set your pressure cooker to ‘Saute’ and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear in the cooker, skin-side down, until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the cooker; sear in batches if necessary.
3. Remove chicken and set aside. Add 1 cup chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon.
4. Return chicken to the pot, skin-side up, and sprinkle with 1 tbsp fresh rosemary, 1 tbsp fresh thyme, and 2 cloves minced garlic. Tip: Fresh herbs are key here; they pack more flavor than dried.
5. Lock the lid in place and set the pressure cooker to ‘High Pressure’ for 15 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure for juicier chicken.
6. Carefully remove the chicken and serve. Yum! The chicken thighs are fall-off-the-bone tender, with herbs that have infused every bite with their aromatic goodness. Try serving over a bed of creamy polenta or with a side of roasted veggies for a meal that’s as satisfying as it is simple.

Pressure Cooker Chicken Thighs with Sweet Potatoes

Zesty and zippy, this dish is your ticket to a flavor-packed dinner that practically cooks itself while you pretend to be busy doing something else. Perfect for those days when you want to impress without the stress, these pressure cooker chicken thighs with sweet potatoes are a one-pot wonder that’s as easy as it is delicious.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup chicken broth

Instructions

1. Set your pressure cooker to the sauté function and heat 1 tbsp olive oil.
2. Season 4 chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
3. Once the oil is hot, add the chicken thighs skin-side down and cook for 3-4 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove the chicken and set aside. Add 2 cups cubed sweet potatoes to the pot.
5. Pour in 1/2 cup chicken broth, scraping the bottom to loosen any browned bits. Tip: This adds incredible flavor to the dish.
6. Return the chicken to the pot, placing it on top of the sweet potatoes.
7. Secure the lid and set the pressure cooker to high for 15 minutes. Tip: Natural release for 5 minutes before quick releasing the remaining pressure for tender chicken.
8. Carefully remove the lid and serve. The chicken should be fall-off-the-bone tender, and the sweet potatoes perfectly soft.

Tender, juicy chicken thighs paired with melt-in-your-mouth sweet potatoes create a harmony of flavors that’s hard to resist. Serve it over a bed of quinoa for an extra protein boost or alongside a crisp green salad to keep things light and fresh.

Mustard and Honey Pressure Cooked Chicken Thighs

Today’s the day your pressure cooker earns its keep with a dish that’s as easy as it is delicious. Think juicy chicken thighs with a glaze that’s the perfect mix of sweet and tangy—because why choose when you can have both?

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil.
2. Season 4 chicken thighs with salt, pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown, then flip and sear for another 2 minutes. Tip: Don’t overcrowd the pot to get a perfect sear.
4. In a bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp soy sauce, and 1 tbsp apple cider vinegar.
5. Pour the honey-mustard mixture over the chicken, add 1/2 cup chicken broth, and stir to combine.
6. Secure the lid, set the pressure cooker to ‘High Pressure’ for 10 minutes, then allow a natural release for 5 minutes. Tip: Natural release helps keep the chicken juicy.
7. Carefully remove the chicken and set aside. Switch the cooker back to ‘Sauté’ and simmer the sauce for 5-7 minutes until thickened. Tip: Stir occasionally to prevent burning.
8. Return the chicken to the pot, coat with the sauce, and serve hot.

Ready to dive into chicken that’s fall-off-the-bone tender with a glaze that’s sticky, sweet, and just a little bit sassy? Serve it over a bed of fluffy rice or with a side of roasted veggies to soak up all that glorious sauce.

Pressure Cooker Chicken Thighs with Broccoli and Cheese

Let’s face it, we’re all in a love-hate relationship with our pressure cookers—love the speed, hate the suspense. But this ‘Pressure Cooker Chicken Thighs with Broccoli and Cheese’ recipe is about to tip the scales heavily towards love, with its juicy thighs, crisp-tender broccoli, and a cheese sauce that’ll make you forget all about the wait.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Set your pressure cooker to ‘Saute’ and heat 1 tbsp olive oil.
2. Season 4 chicken thighs with 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Place chicken thighs skin-side down in the pressure cooker and saute for 3 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure even browning.
4. Flip the chicken thighs and saute for another 3 minutes.
5. Add 1/2 cup chicken broth to the pressure cooker.
6. Secure the lid, set the pressure cooker to ‘High Pressure’ for 10 minutes.
7. Once done, perform a quick release of the pressure.
8. Remove the chicken thighs and set aside. Tip: Keep them warm by covering loosely with foil.
9. Add 1 cup broccoli florets to the pressure cooker and saute for 2 minutes.
10. Sprinkle 1 cup shredded cheddar cheese over the broccoli, cover with a lid (not locked), and let sit for 1 minute until melted. Tip: For extra creamy cheese, stir in a splash of milk.
11. Serve the chicken thighs over the cheesy broccoli.

Now, this dish brings the crunch of perfectly cooked broccoli, the melt-in-your-mouth chicken, and a cheese sauce that’s the culinary equivalent of a warm hug. Try serving it over a bed of quinoa for a guilt-free twist that’ll have you coming back for seconds.

Cilantro Lime Pressure Cooked Chicken Thighs

Ready to shake up your dinner routine with a dish that’s as zesty as your personality? These Cilantro Lime Pressure Cooked Chicken Thighs are here to save your weeknight with minimal effort and maximum flavor, proving that your pressure cooker is indeed the kitchen superhero you never knew you needed.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup chicken broth

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat 1 tbsp olive oil until shimmering, about 2 minutes.
2. Season 2 lbs chicken thighs evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/2 tsp garlic powder.
3. Place the chicken thighs skin-side down in the pressure cooker and sear until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pot; sear in batches if necessary.
4. Add 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/2 cup chicken broth to the pot, scraping up any browned bits from the bottom.
5. Secure the lid, set the pressure cooker to ‘High Pressure’ for 15 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the chicken juicy.
6. Carefully remove the chicken thighs and set aside. If desired, simmer the remaining liquid on ‘Sauté’ for 5 minutes to thicken into a sauce. Tip: A cornstarch slurry can speed up thickening.

Unbelievably tender and bursting with bright, herby flavors, these chicken thighs are a dream over rice or tucked into warm tortillas with a drizzle of that irresistible sauce. Trust us, your taste buds will throw a fiesta.

Conclusion

Ready to revolutionize your weeknight dinners? This roundup of 24 delicious pressure-cooked chicken thigh recipes offers something for every palate, ensuring easy, flavorful meals in no time. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!