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Close-up of Instant Pot chicken thighs with lemon butter sauce
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Instant Pot Lemon Butter Chicken Thighs

Tender, juicy, and full of flavor, these Instant Pot Lemon Butter Chicken Thighs are just the thing for a delicious family weeknight dinner. They're ready in just 45 minutes and when served with rice and veggies make a mouthwatering meal everyone will enjoy.
Prep Time20 minutes
Cook Time7 minutes
Pressurizing/Release/Sauce Making:20 minutes
Total Time47 minutes
Course: Main Course
Cuisine: American
Keyword: easy instant pot recipes, instant pot chicken thighs recipe, lemon butter chicken thighs
Servings: 6 thighs

Ingredients

  • 6 chicken thighs , bone-in, skin on
  • 4 cloves garlic , minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 1/2 cup chopped onion
  • 3 tablespoons lemon juice , freshly squeezed
  • 1 tablespoon Italian seasoning
  • 1 tablespoon lemon zest
  • 1/3 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • For garnish: Fresh chopped parsley and Lemon slices
  • For serving: rice or noodles with a side of roasted vegetables.

Instructions

  • Combine paprika, chili flakes, salt and garlic powder; rub the seasoning onto the skin of the chicken.
  • In the Instant Pot with the sauté function, add 2 tablespoons of olive oil.
  • Add chicken thighs and cook on each side for 2-3 minutes until the chicken is golden brown. Remove chicken from the Instant Pot and set on a plate.
  • Add butter to the instant pot. Add the chopped onion and minced garlic. Sauté for a minute. Add the lemon juice and deglaze the pan by scraping the bits off the bottom. Add Italian seasoning, lemon zest, and chicken broth. Stir to combine.
  • Put the chicken back into the Instant Pot. Put the lid on and lock. Turn the valve to sealing.
  • Set to cook for 7 minutes. When the pressure cooker is done, allow to naturally release for 5 minutes.
  • Turn the valve to release and allow all the steam to release. Push stop.
  • Unlock the lid and transfer chicken to a clean plate and set aside.
  • In a small bowl, whisk together cornstarch and water. Add slurry to the juices in the Instant pot. Turn back to sauté. Whisk and heat until the sauce thickens, about 5 minutes. Put chicken back into the pot, coating with the sauce.
  • Serve and enjoy!

Nutrition

Calories: 391kcal | Carbohydrates: 5g | Protein: 19g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 170mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg