Description

This Instant Pot Lemon Butter Chicken Thighs recipe combines succulent bone-in, skin-on chicken thighs with a flavorful blend of garlic, paprika, chili flakes, and lemon. Cooked quickly under pressure, then finished with a buttery lemon sauce thickened to perfection, this dish is perfect for a weeknight dinner served alongside rice, noodles, or roasted vegetables.

Ingredients

Scale

Chicken and Seasoning

6 bone-in, skin-on chicken thighs
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

Thickening Sauce

1 tablespoon cornstarch
1 tablespoon water

Garnish and Serving

Fresh chopped parsley and lemon slices, for garnish
Cooked rice or noodles and roasted vegetables, for serving (optional)

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Instructions

Season Chicken: In a small bowl, combine paprika, chili flakes, garlic powder, and salt. Rub this seasoning mixture evenly onto each chicken thigh to infuse flavor.
Brown Chicken: Set the 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 aside.
Sauté and Deglaze: Add butter, chopped onion, and minced garlic to the pot. Sauté until fragrant and the onions are soft, about 2-3 minutes. Pour in the freshly squeezed lemon juice and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir in Italian seasoning, lemon zest, and chicken broth.
Pressure Cook: Return the browned chicken thighs to the Instant Pot, placing them in the sauce. Secure the lid and ensure the valve is set to “Sealing.” Cook on high pressure for 7 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then release any remaining pressure manually.
Thicken Sauce: Remove the chicken thighs from the pot and set aside. In a small bowl, whisk together cornstarch and water to make a slurry. Turn the Instant Pot to “Sauté” mode again and slowly whisk in the slurry. Stir continuously until the sauce thickens to a silky consistency, about 2-3 minutes.
Serve: Return the chicken to the pot to coat it well with the thickened lemon butter sauce. Garnish with freshly chopped parsley and lemon slices. Serve immediately with your choice of cooked rice, noodles, or roasted vegetables for a complete meal.

Notes

Use bone-in, skin-on thighs for maximum flavor and juiciness.
Deglazing the pot after sautéing is crucial to avoid a burn notice and to develop rich flavor.
Natural pressure release enhances tenderness but do not skip the manual release to prevent overcooking.
You can substitute chicken broth with vegetable broth if preferred.
This recipe can be doubled, but make sure not to exceed the Instant Pot’s maximum fill line.
For a spicier version, increase chili flakes as desired.