Description

This Instant Pot Lemon Butter Chicken Thighs recipe delivers tender, juicy chicken infused with bright lemon flavor and a rich buttery sauce. Perfectly seasoned and cooked under pressure for optimal tenderness, these chicken thighs are browned first for added depth, then pressure cooked with garlic, lemon, and Italian seasoning. Finished with a luscious thickened sauce and garnished with parsley and lemon slices, this dish pairs wonderfully with rice, noodles, or roasted vegetables for a complete, satisfying meal in under an hour.

Ingredients

Scale

Chicken

6 bone-in, skin-on chicken thighs

Seasoning

4 cloves garlic, minced
½ teaspoon paprika
½ teaspoon chili flakes
½ teaspoon garlic powder
¼ teaspoon salt

Cooking Ingredients

2 tablespoons olive oil
5 tablespoons butter
½ cup chopped onion
3 tablespoons freshly squeezed lemon juice
1 tablespoon Italian seasoning
1 tablespoon lemon zest
⅓ cup low-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon water

Garnish and Serving

Fresh chopped parsley
Lemon slices
Cooked rice or noodles and roasted vegetables (optional)

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Instructions

Season Chicken: Combine paprika, chili flakes, salt, and garlic powder in a small bowl. Rub this seasoning mixture evenly onto the chicken thighs to ensure every piece is flavorful.
Brown Chicken: Set your Instant Pot to ‘Sauté’ mode and heat olive oil. Add the seasoned chicken thighs and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set it aside.
Sauté and Deglaze: Add butter, chopped onion, and minced garlic to the pot. Sauté until the onions are soft and the mixture is fragrant, approximately 2-3 minutes. Pour in the lemon juice and scrape the bottom of the pot to deglaze, lifting all the browned bits. Stir in Italian seasoning, lemon zest, and chicken broth to combine the flavors.
Pressure Cook: Return the browned chicken thighs to the Instant Pot. Secure the lid and set the valve to ‘Sealing.’ Cook on high pressure for 7 minutes. After cooking, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.
Thicken Sauce: Remove the chicken thighs and set them aside to keep warm. In a small bowl, whisk together cornstarch and water to create a slurry. Turn the Instant Pot back to ‘Sauté’ mode, add the slurry, and whisk continuously until the sauce thickens, about 2-3 minutes.
Serve: Return the chicken to the pot and coat with the thickened sauce. Garnish with freshly chopped parsley and lemon slices. Serve alongside cooked rice or noodles and roasted vegetables if desired for a complete meal.

Notes

For extra crisp skin, you may broil the chicken thighs in the oven for a few minutes before serving.
If you prefer a spicier dish, add more chili flakes to the seasoning mix.
You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
Ensure to scrape the bottom of the pot well when deglazing to avoid the burn warning on the Instant Pot.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.