Description
This Instant Pot Lemon Butter Chicken Thighs recipe delivers tender, juicy chicken with a vibrant lemon butter sauce infused with garlic, Italian seasoning, and a hint of heat from chili flakes. Perfectly browned chicken thighs are pressure cooked to perfection, then smothered in a rich, tangy sauce. Serve it over rice, noodles, or your favorite roasted vegetables for a comforting and flavorful meal ready in under an hour.
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 and Sauce
- 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
Garnish and Serving
- Fresh chopped parsley and lemon slices, for garnish
- Cooked rice or noodles and roasted vegetables, for serving (optional)
Instructions
- Season Chicken: Combine paprika, chili flakes, salt, and garlic powder in a small bowl. Rub this seasoning mixture evenly onto all sides of the chicken thighs to infuse them with bold flavors.
- 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 browned chicken and set aside.
- Sauté and Deglaze: Add butter, chopped onion, and minced garlic to the Instant Pot. Sauté until fragrant and the onions become translucent. Pour in the lemon juice and use a spatula to scrape up any browned bits from the bottom. Stir in Italian seasoning, lemon zest, and chicken broth to build the sauce base.
- Pressure Cook: Return the browned chicken thighs to the pot, placing them in the sauce. Secure the Instant Pot lid and set the valve to ‘Sealing.’ Cook on high pressure for 7 minutes. Once cooking completes, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Thicken Sauce: Carefully remove the chicken and set aside to keep warm. In a small bowl, whisk together cornstarch and water to create a slurry. Turn on ‘Sauté’ mode and gradually whisk in the slurry, stirring constantly until the sauce thickens to a smooth, glossy consistency.
- Serve: Return the chicken to the thickened sauce and coat well. Garnish with fresh chopped parsley and lemon slices. Serve alongside cooked rice, noodles, or roasted vegetables for a complete meal.
Notes
- For extra crispy skin, pat the chicken thighs dry before seasoning and browning.
- Adjust chili flakes to control the spiciness level.
- Use fresh lemon juice and zest for the brightest flavor.
- Leftover chicken and sauce can be refrigerated for up to 3 days.
- Make sure to deglaze the pot well to prevent the Instant Pot from triggering a burn warning.
