Prepare the Instant Pot

1. Setup: Place the trivet or steamer basket in the bottom of the Instant Pot’s inner pot and add a cup of chicken broth. The liquid is crucial for pressure cooking, preventing the burn notice and adding flavor.

Arrange the Chicken

1. Layering: Place the frozen chicken thighs in a single layer on top of the trivet, ensuring they’re not overcrowded for an even cooking time.

Seasoning

1. Flavoring: Season the top of the chicken with garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper, infusing the chicken with great recipes’ worth of flavor.

Pressure Cook

1. Seal and Cook: Secure the Instant Pot lid, turning the valve to the sealing position. Set to cook on High Pressure for 15-20 minutes, perfect for cooking thighs straight from the freezer.
2. Natural Release: After the cooking cycle, allow for a Natural Pressure Release for 5-10 minutes, then use a quick release for any remaining pressure. This step ensures juicy Instant Pot chicken thighs by allowing the fibers to relax.

Check for Doneness

1. Temperature Check: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F, crucial for food safety and juicy results.

Crisping the Skin (Optional)

1. Browning Step: If your chicken thighs are skin-on and you desire a crispy finish, brush them with olive oil and transfer them to a baking sheet or air fryer. Broil or air fry for 3-4 minutes until the skin is crispy and golden brown.