Pour water in the Instant Pot. Add the chicken thighs to the Instant Pot (you can use the trivet or put them directly in the water).
Close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 15 minutes for fresh chicken thighs (or 30 minutes for frozen chicken thighs).
When the timer beeps, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.
Remove the chicken thighs from the Instant Pot and serve. (You can reserve the cooking water to make chicken-flavored Instant Pot rice).
Notes
You can use a larger quantity of chicken thighs (as long as it's below the "Max Fill" line of the Instant Pot). The amount of water always remains 1 cup.Browse all my Instant Pot recipes >>