Description
This Instant Pot Lemon Butter Chicken Thighs recipe features tender, juicy chicken thighs infused with a zesty lemon butter sauce. Perfectly seasoned and cooked under pressure for quick preparation, this dish combines savory spices, fresh garlic, and a bright lemon finish to create a comforting and flavorful meal that pairs beautifully with 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 Liquids and Flavorings
- 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 Agent
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish and Serving
- Fresh chopped parsley, for garnish
- Lemon slices, for garnish
- Cooked rice or noodles, for serving (optional)
- Roasted vegetables, for serving (optional)
Instructions
- Season Chicken: Combine paprika, chili flakes, garlic powder, and salt in a small bowl. Rub this seasoning mixture evenly over the chicken thighs to ensure each piece is well-coated with flavor.
- Brown Chicken: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the seasoned chicken thighs to the pot and cook until they develop a golden brown crust on both sides. Once browned, remove the chicken and set aside to retain juices.
- Sauté and Deglaze: In the same pot, add butter, chopped onion, and minced garlic. Sauté until the mixture is fragrant and the onions are translucent. Pour in the freshly squeezed lemon juice and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in Italian seasoning, lemon zest, and chicken broth to build the flavorful sauce.
- Pressure Cook: Return the browned chicken thighs to the Instant Pot, submerging them slightly in the sauce. Secure the lid and set the valve to “Sealing.” Cook on high pressure for 7 minutes. After the timer goes off, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Thicken Sauce: Carefully remove the chicken thighs and set them aside to keep warm. In a small bowl, whisk together cornstarch and water to create a slurry. Turn the Instant Pot back to “Sauté” mode and stir in the slurry. Whisk continuously until the sauce thickens to a rich, silky consistency.
- Serve: Return the chicken thighs to the pot and gently coat them with the thickened lemon butter sauce. Garnish with freshly chopped parsley and lemon slices. Serve the chicken alongside cooked rice or noodles and roasted vegetables for a complete meal.
Notes
- Bone-in, skin-on thighs provide the best flavor and moisture for this recipe.
- Adjust the chili flakes to control the spice level.
- Use fresh lemon juice and zest for vibrant citrus flavor.
- The cornstarch slurry helps to create a luscious sauce; do not skip this step.
- For a low sodium version, use low-sodium chicken broth and reduce added salt.
- Instant Pot times include quick release and natural pressure release as specified.
- Serve with your choice of starch or vegetables to round out the dish.
