Juicy Instant Pot Frozen Chicken Thighs

A picture of Instant Pot Frozen Chicken Thigh served over some cauliflower mash.

Juicy Instant Pot Frozen Chicken Thighs

Delicious skin-on and bone-in frozen chicken thighs cooked using the Instant Pot. This keto-friendly recipe is easy to make, delicious, and can be served alongside so many side dishes!

Course Dinner, Lunch, Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Pressure release + broiling time 15

Total Time 35

Servings

Calories 198kcal

Author Kate Hahnel

Equipment

6 Quarts (5.7 litres) OR 8 Quarts (7.6 litres) OR 10 Quarts (9.5 litres) Instant Pot. You could also use the smallest Instant Pot but you will need to adjust the recipe to make sure it all fits.
Chopping board
Knife
Measuring cups and spoons

Ingredients

1 teaspoon ground cumin
2 teaspoon paprika powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon turmeric powder
2 teaspoon salt
6 frozen chicken thighs skin left on and excess fat trimmed-off
1 chopped medium-sized onion or about 1 cup
1½ cup chicken stock or water
4 cloves garlic use more if you prefer
2 tablespoon lemon juice

Instructions

Mix spices (cumin, paprika, cinnamon, ground ginger, coriander, salt, turmeric) to make a spice blend.
Season frozen bone-in chicken thighs with half the spice blend. Reserve the rest for later (see notes).
In an Instant Pot, heat olive oil and fry garlic until fragrant. Add chicken stock or water, then the seasoned chicken thighs. Top with stock, sliced onion, and lemon juice. Cover the pot.
Set the Instant Pot to HIGH PRESSURE for 15 minutes, ensuring the valve is sealed. After pressure cooking, allow a 10-minute natural pressure release, followed by a quick release, until all the pressure and sizzling is gone.
Once the pressure cooking time is over, allow for a natural pressure release (NPR) of 10 minutes then followed by a quick pressure release (QPR), until all the pressure and sizzling is gone.
For crispy skin, transfer chicken thighs to a baking sheet, pat dry, and season with remaining spice blend (about a tablespoon - see notes). Broil 5-12 inches under the heat for 5-10 minutes, or until the skin is crispy. Ensure safety while broiling. Alternatively, grease your air fryer basket and air fry at 400F (or 200C) until you obtain your desired level of crispiness.
Serve hot with a side dish and garnish with fresh herbs like thyme, rosemary, or chives.

Video

Notes

Added Flavor: Include 2 cups of preferred vegetables like Brussels sprouts, celery, carrots, or baby potatoes. Sauté onion and garlic, then add vegetables with 1 cup of water and other ingredients as instructed.
Spice Blend Usage: Season chicken with only a tablespoon of the spice blend before broiling. Reserve any extra for other recipes.
Cook the chicken to an internal temperature of at least 165°F before broiling.
Thicken your stock with a slurry made from all-purpose flour, coconut flour, almond flour, or arrowroot powder.
Achieving Crispy Skin: Broil chicken for crispy skin, as browning in the Instant Pot may not be effective due to liquid from frozen thighs. Alternatively, grease your air fryer basket and air fry at 400F (or 200C) until you obtain your desired level of crispiness.
Instant Pot Cooking Times (may vary depending on your pressure cooker or altitude):
- Frozen chicken thighs: 14-15 minutes.
- Boneless skinless: 10 minutes.
- Bone-in skinless: 12 minutes.
- Bone-in skin-on: 12 minutes.

Nutritional information is a guide, calculated using tools that we use. We recommend that you make your own calculations as it may vary,depending on the specific products you use. Calculations have been made with half of the amount of spice, as I did not use up all the spice while developing this recipe.

Nutrition