Delicious! My husband loved them. I marinated thighs first in a food saver appliance as a means to preserve thighs in fridge longer. Marinade: Italian salad dressing, prepared mustard, soy sauce, Wortcester sauce.

Hi Jenna,
You should put the chicken on top of something so that it’s not sitting in the liquid in the bottom of the pot. There are a few options. You can use a metal steamer basket if you have one of those. Another commenter suggested placing the chicken on top of an onion sliced in half or into thirds, arranging it on the bottom of the pot so that the surface area is level. You can also try a layer of gold or red potatoes or even use a few foil balls. You can also purchase a replacement trivet on Amazon. I hope that helps!

It is best to use the trivet to keep the chicken thighs out of the liquid as they cook.

I’d recommend scaling up the seasonings and you’ll need to brown the chicken in batches. You can keep the amount of liquid and the pressure cooking time the same. Enjoy!

Really really good. Super easy, made exactly as per recipe, and my guy was almost licking the platter. It’s definitely going into the rotation!

Loved the chicken thighs, definitely will make this again!!

Love this recipe so much!

Very good! I made a few substitutions to use what I had on hand. I used Harissa instead of paprika and 1/2 cup white wine with 1/2 cup chicken broth. This was very flavorful! I used boneless/skinless thighs. The chicken was tender and not rubbery. Thanks for this recipe!

I just made the boneless chicken thighs.  I absolutely loved them.  Sooo moist and so flavourful. Keep those recipes coming.  Thank you Kristine!

Removed the skin from bone-in thighs to reduce the fat. They turned out perfectly tender and juicy. Putting them on the trivet keeps them from getting rubbery. I’ll play around with other spice mixtures. Will definitely make this again! Thank you for sharing!

Mine turned out exactly like the picture! And it tasted better than it looked.
I am 70 years old and and have only been cooking for a couple of months. My Instant Pot and great recipes like this make me look like a chef.
I used bone-in skinless thighs since that is what I had on hand but other than that I followed the recipe.

Made exactly as written, both chicken & gravy. Chicken is not my favorite but when I cook it, I use thighs.  Excellent recipe. I would & will serve this to friends. Such an easy recipe was a bonus. This is the the first time I have commented on a recipe as I usually make changes or substitutions, however, this is so good I wanted to comment. I used boneless, skinless thighs.

Thank you Kristine. This was my first attempt at chicken in an instant pot. I used your recipe but with many alterations as I didn’t have all the ingredients. For the rub I used Ajika Georgian seasoning blend in addition to the other spices. I deglazed the pot with yogurt whey instead of broth, which made the sauce a tiny bit sour. Added coriander to the gravy as it’s the only herb I had. And poured the gravy over the chicken to serve. The end result was pretty good! Coupled the chicken with roasted asparagus and thickly sliced red potatoes sautéed with garlic and shallots. 

We had this for today’s Sunday supper. It turned out great. Thank you.

Hi Elise,
I’m so glad you enjoyed this recipe! It sounds like you may also enjoy my Instant Pot Chicken Breast recipe. It’s just as easy as this one and also includes a gravy. I think you’ll love it!