These Instant Pot BBQ Chicken Thighs offer a taste of summer all-year round with no grill required. You can even make them with frozen thighs!
Ingredients and substitutions
- Chicken thighs – use boneless or bone in chicken thighs for this recipe. You can also use frozen chicken thighs straight from the freezer.
- Water – you can use broth, but since the chicken won’t come in contact with the liquid directly, it’s best to just use water.
- Paprika – cayenne powder, chili powder or chili flakes are the best substitutes here.
- Onion powder – use onion salt, fresh minced onion or extra garlic powder instead.
- Garlic powder – fresh or jarred minced garlic, garlic salt or extra onion powder can be used in a pinch.
- Salt & pepper – to taste.
- BBQ sauce – use store-bought BBQ sauce to make this recipe easier. You could also make your own BBQ sauce using red wine vinegar, ketchup, brown sugar, Worcestershire sauce and paprika.
How to make BBQ chicken in the Instant Pot
Step 1: Marinate the chicken.
Mix together paprika, garlic powder, onion powder, salt and pepper in a large bowl. Add chicken thighs, tossing to coat.
Step 2: Cook on high pressure.
Add water to Instant Pot, followed by trivet and seasoned chicken thighs. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high. Pressure cook bone-in thighs for 15 minutes, or boneless thighs for 10 minutes. Pressure cook frozen boneless thighs for 15 minutes, or frozen bone-in thighs for 20 minutes. When chicken thighs are done, do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove chicken thighs from the pot.
Step 3: Broil the chicken.
Set oven to broil on high. Meanwhile, add cooked chicken thighs to a parchment-lined baking sheet. Broil for 2-3 minutes until skin starts to crisp up, watching closely so they don’t burn, then remove from oven and brush with BBQ sauce
Step 4: Serve and enjoy!
What to serve with BBQ chicken thighs
These Instant Pot barbeque chicken thighs are a delicious staple for the summer months. Bring them to your next BBQ, potluck or outdoor picnic! The best part about BBQ chicken thighs is that they pair great with basically everything.
If you’re looking for side dish inspiration for your BBQ chicken thighs, I’ve got you covered:
- Potatoes in any form (mashed potatoes, potato salad, fries, etc.)
- Roasted or steamed vegetables
- A leafy green salad or coleslaw
- Quinoa salad, pasta salad or bean salad
- Pasta dishes
- Corn on the cob
Frequently Asked Questions
The cooking time for Instant Pot BBQ chicken thighs will vary depending on whether you’re using bone-in or boneless chicken thighs. Bone-in thighs will take longer to cook, but you may also get a more tender cut of meat. If you choose bone-in thighs, they’ll need to cook on high pressure for 15 minutes. If you choose boneless thighs, they’ll only need to cook on high pressure for 10 minutes.
Yes! If you’re cooking the serving suggestion listed in the recipe card, you will have to stack the chicken thighs in the Instant Pot and it’s completely safe to do so. Just make sure to not to exceed four pounds of chicken at one time because it will over extend the amount of time it takes to bring the Instant Pot up to high pressure.
Forgot to thaw your chicken during the day? No problem! You can cook frozen chicken thighs in the Instant Pot with no defrosting required. Since the cooking time of an Instant Pot is much faster than a crockpot, there’s no possibility of the meat sitting at an unsafe temperature for too long. Cook frozen boneless thighs for 15 minutes or frozen bone-in thighs for 20 minutes at high pressure.
Storing and reheating
If you’re preparing your meals for the week or just have leftovers on hand, these Instant Pot barbeque chicken thighs will last in the fridge for up to 5 days in airtight containers or meal prep bowls. Repurpose the leftovers into other meals or enjoy them on their own.
When you’re ready to enjoy, sprinkle some water over top of the chicken so it doesn’t dry out then microwave for 1 to 2 minutes.
Freezing this recipe
You can freeze your Instant Pot barbeque chicken thighs either raw or cooked for up to 3 months.
To freeze the raw chicken thighs, marinade the chicken and then freeze it. When you are ready to prepare the chicken thighs, you can put the marinaded chicken directly into the Instant Pot and cook using the frozen chicken instructions above.
To freeze the cooked chicken thighs, wait for the chicken to cool down, then freeze it in airtight class containers or Ziploc bags. Let it thaw in the fridge overnight then reheat as normal.
More Instant Pot chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Use these Ziploc bag holders if you’re marinating the chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Instant Pot BBQ Chicken Thighs {No Grill!}
Ingredients
- 2 lbs bone-in or boneless chicken thighs
- 1 cup water
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp each salt & pepper
- 1/2 cup BBQ sauce
Instructions
- Mix together paprika, garlic powder, onion powder, salt and pepper in a large bowl. Add chicken thighs, tossing to coat.
- Add water to Instant Pot, followed by trivet and seasoned chicken thighs.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high. Pressure cook bone-in thighs for 15 minutes, or boneless thighs for 10 minutes. Pressure cook frozen boneless thighs for 15 minutes, or frozen bone-in thighs for 20 minutes.
- When chicken thighs are done, do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Remove chicken thighs from the pot.
- Set oven to broil on high. Meanwhile, add cooked chicken thighs to a parchment-lined baking sheet. Broil for 2-3 minutes until skin starts to crisp up, watching closely so they don't burn, then remove from oven and brush with BBQ sauce. Serve and enjoy!
