Juicy Instant Pot chicken thighs are pressure cooked in rich mushroom gravy with white wine and cream. Easy, comforting, and ready in under 30 minutes-perfect for busy weeknights! Chicken thighs are moist and flavorful, and of course the chicken meat is so incredibly tender, just like in Instant Pot Pork Chops and Cajun Instant Pot Chicken and Rice.
When you make these pressure cooker chicken thighs you'll use bone-in, skin-on chicken thighs. Cooking them in your Instant Pot makes it easy for you to get consistent results. Plus your stove or oven are available for other things.
They are perfect served alongside Instant Pot Mashed Potatoes or Garlic Butter Pasta. What I truly love about this particular chicken thigh recipe is that they are fall apart tender and are smothered in creamy mushroom sauce and white wine.
New to pressure cooking? Start with my Ultimate Guide to Instant Pot to get comfortable with the basics, then come back to nail these chicken thighs.
Why this recipe works
- Little fuss with big results: When you make these pressure cooker chicken thighs you will use cream and wine to make the sauce super flavorful. I love making sure we can have a nice fancy dinner on the table without too much fuss.
- You can never put too much chicken in the instant pot: It's always funny to me how I can load my pressure cooker with so much meat every single time, and yet not overload it! But, even if it looks like too much, all this chicken will shrink while cooking and you will be wondering why you didn't put more.
Key Ingredients
- Chicken thighs: In this recipe I chose bone-in, skin-on chicken thighs because they always turn out juicier and extra flavorful. But you can certainly use boneless skinless chicken thighs in this recipe as well. Fresh or frozen are fine. Easy start!
- Mushrooms: Button mushrooms
- Salt, pepper & Italian seasoning: For chicken seasoning, I simply used salt, pepper, garlic powder and Italian seasoning. I also added same combination into the sauce.
- Heavy cream: a key ingredient in the cream sauce for this instant pot recipe
- White wine: I always use Pinot Grigio - it's such a wonderful mild white wine that is also affordable. Tastes great in recipes!
How to make Chicken Thighs in the Instant Pot
1. Preheat instant pot by pushing Sauté button and start cooking inside the instant pot (but not pressure cooking yet).
- Add olive oil, chopped garlic, and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
- Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
- Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
- Season the chicken thighs on both sides with salt, pepper, garlic powder and Italian seasoning, and add seasoned chicken into the pot. Place thyme sprigs on top of the chicken.
Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual), High Pressure, and set cooking time for 8 minutes.
Allow for the pot to come to pressure (it took 10 minutes for me), and pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release. Release any remaining pressure from the pot and remove the lid.
You will know when pressure cooking is over because the instant pot will start beeping. Here's what to do next:
- First things first, push "Cancel" to cancel the reheat mode. Now the digital display will show "OFF". At this point do not turn off the pot, but wait for 10 minutes (this is what I mean by allowing 10 min natural release).
- Quick release any remaining pressure in the pot by carefully turning the steam release valve to the venting position. Allow remaining pressure (steam) to vent.
- When the float valve drops down, open the Instant Pot. To do so, turn the lid to "Open" position and then open the pot.
- You might also like Instant Pot Tips and Tricks for more information on all of Instant Pot functions.
I cooked this recipe on High pressure mode which ended up being 10 minutes. Curious about what that means for your food? Read my Core Instant Pot Cook Times to find out.
How to make roux
While the Instant Pot pork chops are being pressure cooked, it's time to whip up some roux. This will thicken the white wine and mushroom gravy!
- To do so, we'll need to turn on the stove. Also, we will need a small saucepan. Once you have those ready, add butter and allow it to melt.
- Next, slowly whisk in flour, one tablespoon at a time.
- Now add heavy cream and continue whisking until the mushroom gravy is thick.
Instant Pot Chicken Thighs in Creamy Mushroom Sauce
Equipment
- 1 Instant Pot
Ingredients
- 2 tablespoon Olive Oil
- 3 cloves garlic chopped
- 8 oz white mushrooms sliced
- ½ cup dry white wine
- 1 cup chicken stock
- ½ cup heavy cream
- 1 teaspoon sea salt (more for chicken)
- ½ teaspoon Pepper
- 2 teaspoon Garlic Powder
- 2 teaspoon Italian seasoning or Oregano
- 2 lb. chicken thighs skin-on, bone-in
Roux
- 3 tablespoon butter
- 3 tablespoon flour
- ½ cup heavy cream
Instructions
Pressure cook chicken
- Preheat IP by pushing Sauté button.
- Add olive oil, chopped garlic, and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
- Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
- Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
- Season the chicken thighs on both sides with salt, pepper, garlic powder and Italian seasoning.
- Add seasoned chicken into the pot. Place thyme sprigs on top of the chicken.
- Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual), High Pressure, and set cooking time for 8 minutes.
- Allow for the pot to come to pressure (it took 10 minutes for me), pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release.
- Release any remaining pressure from the pot and remove the lid.
Make roux
- In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
Final assembly
- Remove chicken thighs from the IP before adding the roux! Add the roux (flour mixture from above) into your Instant Pot and mix using a whisk. The gravy is ready!
- Pour the gravy over the chicken thighs, and serve with mashed potatoes or roasted vegetables.
Instant Pot Chicken Thighs Cooking Times
How long do I cook chicken thighs in the Instant Pot?
- Bone‑in, skin‑on: 10 minutes on high pressure + 5 minutes natural release.
- Bone‑in, skinless: 10 minutes on high pressure + 5 minutes natural release.
- Boneless, skinless: 8 minutes on high pressure + 5 minutes natural release.
- Frozen (individually frozen): 14 minutes on high pressure + 5 minutes natural release.
FAQ
Can I make this with boneless, skinless chicken thighs?
Yes, use 8 minutes on high pressure plus 5 minutes natural release.
Because there is no skin or bone, the meat cooks faster and stays very tender.
Can I use chicken breasts instead of thighs?
You can, but breasts are leaner and can dry out more quickly.
Use 7-8 minutes on high pressure for medium‑sized breasts and a 5 minute natural release, then quick release and check doneness.
What size Instant Pot works best?
This recipe fits well in a 6‑quart Instant Pot and you can cook 6-8 thighs at once.
A larger pot (8‑quart) may take a bit longer to come to pressure but uses the same cook times.
How many chicken thighs can I cook at once?
You can stack 8 or more chicken thighs as long as you keep the 1 cup of liquid and use the same timing.
If the thighs are very large and tightly packed, add 1-2 extra minutes to the pressure cook time.
Can I cook frozen chicken thighs without thawing?
Yes, as long as the thighs are frozen individually and not in a solid block, cook for 14 minutes on high pressure with 5 minutes natural release.
If they are stuck together, add 3-4 extra minutes and check that the internal temperature reaches 165°F.
Do I have to brown the chicken first?
Browning builds flavor and gives the skin a golden color, but you can skip it if you are short on time.
If skipping, keep the same cook time but expect softer skin and a lighter‑tasting gravy.
Can I make this without chicken stock?
Yes. Use water instead of stock; the browning fond still gives you flavor.
You can also add 1 teaspoon of bouillon or better‑than‑bouillon for richer taste.
How do I make the gravy thicker?
After cooking, set the pot to SAUTE and stir in 1-2 tablespoons cornstarch mixed with equal parts cold water until thickened.
If it gets too thick, whisk in a splash of stock or water.
Is this recipe gluten‑free and dairy‑free?
It is naturally gluten‑free if your broth is certified gluten‑free.
To make it dairy‑free, replace the butter with extra olive oil for browning and replace heavy cream with chicken broth.
Troubleshooting Common Problems
My chicken thighs came out rubbery or undercooked
- Usually due to not enough cook time or quick releasing immediately.
- Fix: Make sure you follow the time for your cut (bone‑in vs boneless) and allow at least 5 minutes natural release. If undercooked, re‑seal and cook 2-3 more minutes on high pressure.
My chicken thighs are dry
- Overcooking boneless or very small thighs can lead to dry chicken thighs.
- Fix: Use the shorter boneless time (8 minutes), weigh down the thighs in the gravy after cooking, and use natural release instead of instant release.
The skin is not crispy
- Because pressure cooking keeps moisture in, so skin cannot crisp in the pot.
- Fix: Brown the chicken on SAUTE first, then after pressure cooking, broil for a few minutes or crisp in the Air Fryer until the skin is golden.
The Instant Pot showed a BURN message
- Always happens whenever browned bits get stuck to the bottom or not enough liquid.
- Fix: Fully deglaze the pot with stock or water if searing, scraping up every brown bit before placing the trivet and chicken back in. Always use at least 1 cup of liquid.
There is too much liquid after cooking
- Natural juices plus stock create more sauce than expected.
- Fix: Use SAUTE after removing the chicken to reduce the liquid until slightly thickened, then add the cornstarch slurry and whisk to your preferred gravy consistency.
Easy Substitutions and Variations
- Use Herbs de Provence seasoning instead of Italian seasoning for a herbier profile.
- Try fajita seasoning or shawarma seasoning for a more spicy version of instant pot chicken thighs.
- Use all olive oil instead of butter for dairy‑free.
- Swap heavy cream for chicken broth or vegetable stock or water plus bouillon if that is what you have.
Serving substitutions
- Serve over rice, mashed potatoes, or buttered baby potatoes made in the Instant Pot.
- Add quick vegetable sides like steamed broccoli, green beans, or corn on the cob to turn it into a full meal.
More Instant Pot recipes you'll love
Judging by the popularity of Instant Pot Pork Chops and Instant Pot Chicken and Rice many of you will also love Instant Pot Spatchcock Chicken.
Carissa says
I made this with boneless thighs since that’s what I had on hand- I also left out the roux since we are on a ketogenic diet. This was amazing served with sautéed spinach and cauliflower mash. It was even yummier the next day over zucchini noodles! Thanks for the great recipe- my whole family loved it!
Olga says
Thank you Carissa! Zucchini noodles with chicken thighs sounds so delicious!
Nancy says
Do you have to cook longer if you use frozen chicken thighs?
Olga says
You will set the same amount of time. What you will notice is that coming to pressure time will increase slightly, but the time you set on the pressure cooker itself will stay the same.
KATIE says
The flavor of this chicken was great, however, I was a little disappointed in this recipe. The onions are not listed in the ingredients but are in the instructions step 2. I should have gone with my gut and seared each piece on sautee first. I just thought the finished product was unappealing to the eye since it just looked like boiled chicken. My son wouldn't touch it because it looked ugly. I thought about sticking them in the broiler after to crisp up the skin but everyone was too hungry to wait anymore. I had three pieces left and made a killer chicken salad though, to there's that...