Instant Pot BBQ Chicken Thighs {No Grill!}

4.60 from 20 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: instant pot bbq chicken thighs

Servings: servings

Calories: 326kcal

Author: Taylor Stinson

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!

NOTE: Nutritional info is for bone-in chicken thighs.

Make your own BBQ sauce using a combination of red wine vinegar, ketchup, brown sugar, Worcestershire sauce and paprika.

Serve with potato salad, veggies, coleslaw, pasta or corn on the cob.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.

Freeze the chicken thighs either raw and marinated or cooked for up to 3 months. Cook right from frozen or defrost then reheat as normal.