Introduction

Instant Pot chicken thighs offer a quick and flavorful way to enjoy tender, juicy poultry with crisped skin. This recipe combines aromatic herbs, garlic butter, and a touch of lemon for a comforting, delicious meal.

Instant Pot Chicken Thighs with Garlic Butter Sauce Recipe - Recipe Image

Ingredients

2 lb Bone-in skin-on chicken thighs (or boneless if preferred)
1 tsp Sea salt
1/4 tsp Black pepper
1/2 tsp Paprika
1 tbsp Olive oil
1 cup Chicken broth (reduced sodium)
3 tbsp Unsalted butter (melted)
1 tbsp Lemon juice
4 cloves Garlic (minced)
1 tbsp Fresh thyme leaves
1 tbsp Fresh rosemary (chopped)
1 tbsp Arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)

Instructions

Step 1: Pat the chicken dry with a paper towel. Season both sides with sea salt, black pepper, and paprika.
Step 2: Heat olive oil in the Instant Pot using the Sauté setting until shimmering. Add chicken thighs in a single layer and sear each side for 3-4 minutes until browned. Remove and set aside. Cook in batches if needed.
Step 3: Pour chicken broth into the bottom of the Instant Pot. Place the trivet inside and arrange the chicken thighs on it, skin side up.
Step 4: In a small bowl, whisk melted butter, lemon juice, minced garlic, thyme, and rosemary. Pour the mixture evenly over the chicken, keeping most on the pieces rather than the bottom of the pot.
Step 5: Cover with lid and set the valve to Sealing. Pressure cook on High for 10 minutes (bone-in) or 8 minutes (boneless). Allow a natural release for 5 minutes, then manually release remaining pressure.
Step 6: While the pressure releases, preheat your oven to Broil. Transfer chicken thighs to a baking sheet, skin side up, and broil for 2-3 minutes to crisp the skin.
Step 7: Optional: Remove the trivet and scoop 2 tablespoons of liquid from the pot. Mix with arrowroot powder (or chosen thickener) in a small bowl. Return to the pot, turn on Sauté, and simmer for about 5 minutes until sauce thickens.
Step 8: Serve chicken thighs hot with the garlic butter sauce spooned over.

Tips & Variations

Using bone-in thighs adds flavor and juiciness, but boneless thighs work well for a faster cook time.
For extra crispy skin, you can broil the chicken a bit longer but watch carefully to avoid burning.
Fresh herbs are best for vibrant flavor, but dried rosemary and thyme can be substituted at half the quantity.
Serve with rice, mashed potatoes, or steamed vegetables to make a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop to keep the chicken moist. You can crisp the skin again in a broiler or skillet if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken thighs for even cooking and proper seasoning. Cooking from frozen may affect texture and increase cooking time.

How do I know when the chicken is done?

The Instant Pot cooks chicken thighs thoroughly with the suggested times. If using a meat thermometer, the internal temperature should reach 165°F (74°C).

Instant Pot Chicken Thighs with Garlic Butter Sauce Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

Tender and flavorful Instant Pot Chicken Thighs cooked to perfection with a garlic herb butter sauce and finished under the broiler for crispy skin. This recipe balances convenience and taste, delivering juicy chicken infused with fresh thyme, rosemary, and lemon, perfect for a weeknight dinner or meal prepping.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Chicken

2 lb Bone-in skin-on chicken thighs (or boneless chicken thighs if preferred)
1 tsp Sea salt
1/4 tsp Black pepper
1/2 tsp Paprika
1 tbsp Olive oil
1 cup Reduced sodium chicken broth

Garlic Herb Butter Sauce

3 tbsp Unsalted butter (melted)
1 tbsp Lemon juice
4 cloves Garlic (minced)
1 tbsp Fresh thyme leaves
1 tbsp Fresh rosemary (chopped)

Thickener (Optional)

1 tbsp Arrowroot powder (or cornstarch or 1/4 tsp xanthan gum)

Instructions

Prepare and Season: Pat the chicken thighs dry thoroughly with paper towels to ensure a crisp skin. Season both sides evenly with sea salt, black pepper, and paprika for balanced flavor.
Sear the Chicken: Set the Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering. Add the chicken thighs skin side down in a single layer. Sear for 3-4 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside.
Add Broth and Arrange Chicken: Pour the reduced sodium chicken broth into the Instant Pot base. Place the trivet inside the pot, then arrange the seared chicken thighs on the trivet with the skin side facing up.
Make Garlic Herb Butter Sauce: In a small bowl, whisk together melted butter, lemon juice, minced garlic, fresh thyme, and chopped rosemary. Pour this mixture evenly over the chicken, ensuring most stays on the surface rather than dripping into the broth below.
Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Pressure cook on high for 10 minutes if using bone-in thighs, or 8 minutes for boneless. After cooking, allow a natural pressure release for 5 minutes, then carefully turn the valve to release any remaining pressure.
Broil for Crispiness: While the Instant Pot naturally releases, preheat the oven’s broiler. Transfer chicken thighs skin side up to a baking sheet. Broil for 2-3 minutes to crisp and brown the skin beautifully.
Optional Sauce Thickening: Remove the trivet from the Instant Pot. Take a few tablespoons of the cooking liquid and mix with arrowroot powder (or chosen thickener) in a small bowl until smooth. Pour back into the pot and set to ‘Sauté’ to simmer and thicken the sauce, about 5 minutes.
Serve: Plate the crispy chicken thighs and drizzle with the garlic herb butter sauce from the pot. Enjoy immediately for the best texture and flavor.

Notes

Bone-in skin-on thighs are recommended for juicier, more flavorful results, but boneless may be used for quicker cooking.
Searing the chicken helps develop flavor and texture but can be skipped if short on time, affecting skin crispiness.
Adjust broiling time carefully to avoid burning the skin; watch closely when broiling.
Arrowroot powder or cornstarch helps to thicken sauce without altering flavor; xanthan gum is a low-carb alternative but use sparingly.
Using reduced sodium broth helps control the saltiness of the dish.

Keywords: Instant Pot chicken thighs, garlic herb chicken, crispy chicken skin, pressure cooker chicken, easy chicken dinner