Introduction

Instant Pot Chicken Thighs are a flavorful and juicy dish that comes together quickly with minimal effort. This recipe combines tender chicken with a savory garlic butter sauce, finished with a crisp broiled skin for the perfect comforting meal.

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

Ingredients

2 lb bone-in skin-on chicken thighs (or boneless chicken thighs if you prefer)
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp paprika
1 tbsp olive oil
1 cup reduced sodium chicken broth
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 paper towels. Season both sides with sea salt, black pepper, and paprika.
Step 2: Turn the Instant Pot to the Sauté setting and heat the olive oil until shimmering. Add the chicken thighs in a single layer and sear for 3-4 minutes per side, until golden brown. Work in batches if needed. Remove the chicken and turn off the heat.
Step 3: Pour the chicken broth into the Instant Pot. Place the trivet inside and arrange the chicken thighs on it, skin side up.
Step 4: In a small bowl, whisk together 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: Close the lid and set the valve to Sealing. Pressure cook on High for 10 minutes for bone-in thighs or 8 minutes for boneless. After cooking, let the pressure release naturally for 5 minutes, then perform a manual release to release remaining pressure.
Step 6: While the pressure releases, preheat your oven’s broiler. Transfer the chicken thighs to a baking sheet, skin side up, and broil for 2-3 minutes until the skin crisps up.
Step 7: (Optional) Remove the trivet from the Instant Pot. Mix a few tablespoons of the cooking liquid with the arrowroot powder in a small bowl, then return to the pot. Turn on Sauté and simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
Step 8: Serve the chicken thighs hot, spooned with the garlic butter sauce from the pot.

Tips & Variations

For extra flavor, marinate the chicken with the seasoning and herbs for 30 minutes before cooking.
If you prefer a smokier taste, try smoked paprika instead of regular paprika.
Boneless chicken thighs cook faster and shred easily for salads or tacos.
Use fresh herbs whenever possible for the best aroma and taste.
To crisp the skin without broiling, you can also finish the chicken under a hot grill pan on the stovetop.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to avoid drying out the meat. The sauce may thicken when chilled; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can cook from frozen but increase the pressure cooking time to about 15 minutes for bone-in thighs, and allow for natural pressure release to ensure thorough cooking.

What can I substitute for arrowroot powder to thicken the sauce?

Cornstarch is a great alternative to arrowroot powder. Use the same amount mixed with a little water to create a slurry before stirring it into the sauce. Xanthan gum can be used in very small amounts but be careful not to add too much as it thickens quickly.

Instant Pot Chicken Thighs with Garlic Herb Butter Recipe

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★★★★★

4.6 from 81 reviews

This Instant Pot Chicken Thighs recipe offers tender, juicy chicken with a flavorful garlic butter sauce, enhanced by fresh herbs and a crispy skin finish under the broiler. Perfect for a quick yet elegant weeknight dinner, this dish combines pressure cooking for speed and oven broiling for texture.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

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

Cooking Liquids and Fat

1 tbsp Olive oil
1 cup Chicken broth (reduced sodium)
3 tbsp Unsalted butter (melted)
1 tbsp Lemon juice

Herbs and Aromatics

4 cloves Garlic (minced)
1 tbsp Fresh thyme leaves
1 tbsp Fresh rosemary (chopped)

Thickening Agent (Optional)

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

Instructions

Prepare Chicken: Pat the chicken thighs dry thoroughly with a paper towel to ensure proper browning. Season both sides evenly with sea salt, black pepper, and paprika.
Sear Chicken: Set the Instant Pot to the Sauté setting and heat the olive oil until shimmering. Add the chicken thighs in a single layer and sear each side for 3-4 minutes until nicely browned. Work in batches if necessary. Remove the browned chicken and turn off the heat.
Add Broth and Arrange Chicken: Pour chicken broth into the Instant Pot. Place the metal trivet inside and arrange the seared chicken thighs on top, skin side facing up to prevent sogginess and retain crispness.
Prepare and Pour Garlic Butter Mixture: In a small bowl, whisk together melted unsalted butter, lemon juice, minced garlic, fresh thyme leaves, and fresh rosemary. Drizzle this flavorful mixture evenly over the chicken thighs, trying to keep it mostly on the chicken.
Pressure Cook: Seal the Instant Pot lid and ensure the valve is set to ‘Sealing.’ Pressure cook on High for 10 minutes if using bone-in thighs, or 8 minutes for boneless. The pot will take about 7-8 minutes to reach pressure before the cooking timer begins. After cooking, let it naturally release pressure for 5 minutes before manually releasing the remainder.
Broil for Crispiness: While the Instant Pot is naturally releasing, preheat your oven to Broil. Transfer the cooked chicken thighs to a baking sheet skin side up, then broil for 2-3 minutes to crisp up the skin beautifully.
Thicken Sauce (Optional): Remove the trivet from the Instant Pot. Scoop out a couple of tablespoons of the cooking liquid and mix it with the arrowroot powder (or cornstarch or chosen thickener) in a small bowl. Return this mixture to the pot and turn the Sauté function back on. Stir and simmer for about 5 minutes until the sauce thickens.
Serve: Plate the chicken thighs and spoon the garlic butter sauce from the pot over the top. Serve immediately for a deliciously comforting meal.

Notes

Using bone-in, skin-on thighs provides more flavor and juiciness compared to boneless.
Searing the chicken beforehand helps build a rich flavor and better texture.
If you prefer a thicker sauce, be sure to mix the arrowroot or cornstarch slurry well and simmer until desired consistency.
Keep an eye on the chicken under the broiler to prevent burning; skin should crisp up nicely within 2-3 minutes.
Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Instant Pot chicken thighs, garlic butter chicken, pressure cooker chicken, crispy chicken thighs, quick chicken recipe, herbs chicken