instant-pot ChartsDATASHEET // CT-IP-086
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Thighs (Boneless, Poached) in the instant pot
Specification: 2 lb boneless skinless chicken thighs (6 to 8 thighs)
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: 10-minute natural release (10 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add chicken thighs (boneless, poached) (2 lb boneless skinless chicken thighs (6 to 8 thighs)) 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 10-minute natural release.
3
Check & Rest
Meat registers at least 175°F at the thickest point and yields tenderly to tongs After 10-minute natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Poultry Timetable & National Chicken Council
Pro Tip: Thighs remain juicier than breasts when shredded for tacos, enchiladas, or salads due to higher intramuscular myoglobin and fat.
Related instant pot Cook Times
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High Pressure (239°F / 115°C)8–10 mins
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Hard Boiled Eggs (5-5-5 Method)
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Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins