instant-pot ChartsDATASHEET // CT-IP-018
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Bone-In, Skin-On) in the instant pot
Specification: 6–8 oz bone-in skin-on thighs, seasoned, 1 cup broth
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
10–12 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
Release: full natural release (12 min pressure + 5 min release)
3-Step Execution Protocol
1
Preheat & Prep
Add chicken thighs (bone-in, skin-on) (6–8 oz bone-in skin-on thighs, seasoned, 1 cup broth) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 10–12 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 10–12 mins. Use full natural release.
3
Check & Rest
Meat is tender and pulls from the bone easily; skin is soft (crisp under broiler); juices run clear; no pink at the bone. After full natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Pot Duo 6-Qt (IP-DUO60); USDA FSIS 165°F minimum, targeted 175°F for rendered fat and optimal thigh texture.
Pro Tip: For crispy skin, sear skin-side down on Saute for 3 minutes before pressure cooking, then broil skin-side up for 3 minutes after.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins