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Start by searing the chicken in the instant pot (optional). To do this, turn the Saute function on the Instant Pot and set it for 10 minutes.
Add 1 tablespoon of olive oil or use non-stick cooking spray to the bottom of the insert of the instant pot. Add the chicken thighs to the insert and sprinkle with salt and dried thyme, cook for 6-7 minutes.
After 6-7 minutes, try to flip the chicken, if it releases somewhat easily, you can flip the chicken, otherwise let it cook for the full 10 minutes.
After searing the chicken (and the saute function is done), flip the chicken and add 1 cup of water to the pressure cooker.
If you don't have time to sear the chicken first: Place the chicken in the bottom of the instant pot insert. Sprinkle with salt and dried thyme and 1 cup of water.
After adding the water, place the lid on the pressure cooker and set to manual mode, high pressure for 12-15 minutes (see post for instructions)
Allow the instant pot to naturally release or manually release if short on time.
If you choose to use boneless skinless chicken breast, you will likely have to increase the cooking time by 2-4 minutes depending on how thick the chicken breasts are.
Making more than 2+ pounds of chicken at once, you will want to increase the cooking time by 3-5 minutes.
Shred the chicken and eat immediately or store in the fridge up to 3 days (or in the freezer for up to 3 months).
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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