Description
This Instant Pot Lemon Butter Chicken Thighs recipe features tender, juicy chicken cooked to perfection in a tangy, buttery lemon sauce. The chicken is first seasoned with a flavorful blend of spices, browned to golden, then pressure cooked in a rich sauce made with garlic, onion, lemon juice, and Italian seasoning. Finished with a thickened sauce and fresh garnishes, this dish is perfect served over rice, noodles, or alongside roasted vegetables for a delicious and comforting meal ready 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
- â…“ cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnishes and Serving suggestions:
- Fresh chopped parsley
- Lemon slices
- Cooked rice or noodles (optional)
- Roasted vegetables (optional)
Instructions
- Season Chicken: In a small bowl, combine paprika, chili flakes, salt, and garlic powder. Rub this seasoning mixture evenly onto the chicken thighs to coat thoroughly.
- Brown Chicken: Set the Instant Pot to “Sauté” mode and heat the 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 onions are translucent, about 3 minutes. Pour in lemon juice and deglaze the pot by scraping up any browned bits from the bottom. Stir in Italian seasoning, lemon zest, and chicken broth to combine.
- Pressure Cook: Return the browned chicken thighs to the pot, nestling them into the sauce. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 7 minutes. After cooking, allow a natural pressure release for 5 minutes, then release any remaining pressure manually.
- Thicken Sauce: Remove the chicken thighs carefully and set aside. In a small bowl, whisk together cornstarch and water to create a slurry. Turn the Instant Pot back to “Sauté” mode, stir in the slurry, and whisk continuously until the sauce thickens, about 2-3 minutes.
- Serve: Return the chicken thighs to the pot, coating them with the thickened lemon butter sauce. Garnish with freshly chopped parsley and lemon slices. Serve warm with cooked rice or noodles and roasted vegetables, if desired.
Notes
- Bone-in, skin-on chicken thighs keep the meat juicy and flavorful when pressure cooked.
- Adjust chili flakes according to your preferred spice level.
- Natural pressure release helps retain moisture and tenderness in the chicken.
- Use low-sodium chicken broth to control salt content in the dish.
- Shrimp or boneless chicken breasts can be used as variations but adjust cooking times accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in a skillet or microwave.
