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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bitesizedbenny.com/instant-pot-chicken-thighs-with-garlic-herb-butter-recipe/