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Juicy, flavorful Garlic Butter Chicken Thighs come together in the Instant Pot in under 30 minutes for the ultimate easy weeknight dinner.
There are so many chicken thigh recipes out there, but this one always makes it into my weeknight rotation. The combination of crispy skin, tender chicken, and a rich garlic butter sauce feels comforting yet effortless. With just a handful of ingredients, you’ll have a main dish that pairs perfectly with simple sides like green beans, brown rice, or a fresh side salad.
If you’re looking for a family-friendly chicken dinner that’s quick, low carb, and packed with flavor, this one is a keeper.
Table of Contents
Why You’ll Love Garlic Butter Chicken Thighs in the Instant Pot
- Quick and easy – Ready in about 30 minutes from start to finish.
- Big flavor, minimal effort – The garlic butter sauce tastes like it simmered all day, but your Instant Pot does the hard work.
- Juicy and tender chicken thighs – Pressure cooking ensures moist, flavorful dark meat every time.
- Versatile – Serve with mashed potatoes, steamed green beans, or spooned over brown rice for a complete meal.
- Great for meal prep – Leftovers keep well in the fridge or freezer, making this a new favorite for busy weeknights.
Ingredients You’ll Need
- Bone-in, skin-on chicken thighs – The higher fat content makes them juicy and flavorful. Skin-on chicken thighs also develop golden brown crispy skin when seared.
- Kosher salt & freshly ground black pepper – Simple seasonings that highlight the natural flavor of the chicken.
- Butter – Warm butter helps sear the chicken and builds the rich garlic butter sauce.
- Chicken stock or bone broth – Adds extra flavor and moisture while pressure cooking. Use low-sodium broth if you want to control the salt level.
- Fresh lemon juice – Balances the richness of the butter and brightens the sauce.
- Whole garlic cloves – Sweet, mellow garlic flavor develops as the cloves cook under pressure. You can puree them into the sauce for even more flavor.
How to Make Garlic Butter Chicken Thighs in the Instant Pot
- Season the chicken – Pat the chicken dry with a paper towel to help the skin crisp. Sprinkle both sides with salt and black pepper.
- Sear in butter – Set the Instant Pot to sauté mode on medium-high heat. Melt the butter, then place the chicken thighs skin side down in a single layer. Cook for 3 to 4 minutes per side until golden brown and crispy. Use a wooden spoon to scrape up any brown bits (those add flavor!). Remove the chicken and set aside.
- Deglaze the pot – Pour in the chicken stock and lemon juice. This loosens the browned bits from the bottom of the Instant Pot insert and prevents a burn notice during pressure cooking.
- Pressure cook – Return the chicken to the pot along with the whole garlic cloves. Lock on the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes. Let the pressure naturally release for about 15 minutes. The internal temperature of the chicken should be at least 165°F.
- Make the sauce (optional step) – For a rich garlic butter sauce, remove the chicken and puree the softened garlic cloves with an immersion blender. Turn the pot back to sauté mode and reduce the sauce for a few minutes until slightly thickened. Pour over the chicken thighs and garnish with fresh parsley or parmesan cheese.
Expert Tips and Substitutions
- Chicken swaps – You can use boneless skinless chicken thighs or chicken breasts, but reduce the cooking time to 8 minutes.
- Add extra flavor – A splash of white wine, Italian seasoning, or fresh herbs like thyme or rosemary takes the sauce to the next level.
- For crispy skin – After pressure cooking, place chicken under the broiler for 2–3 minutes to re-crisp the skin.
- Thicker sauce – Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) after pressure cooking, then simmer until thickened.
- Double the recipe – Works great in a larger 8-quart Instant Pot. Just make sure the chicken thighs are in a single layer for even cooking.
Storing and Making Ahead
- Fridge – Store cooked chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer – Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating – Warm gently on the stovetop in the garlic butter sauce or in the microwave until heated through.
- Meal prep – This recipe is perfect for meal prep. Cook a batch and serve with rice or roasted veggies for easy dinners or lunches all week.
FAQs
Can I make this recipe with boneless chicken thighs?
Yes! Boneless chicken thighs work well. Just reduce the Instant Pot cooking time to about 8 minutes.
What if I don’t have an Instant Pot?
You can make garlic butter baked chicken thighs in a preheated oven at 400°F for 35–40 minutes, or until the internal temperature of the chicken reaches 165°F.
How do I keep the skin crispy?
After pressure cooking, place the chicken under the broiler for 2 to 3 minutes. This is the best way to re-crisp the chicken skin.
What sides go well with this recipe?
Green beans, mashed potatoes, brown rice, or a simple side salad all pair perfectly with the rich garlic butter sauce.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer or digital thermometer. The internal temperature of the chicken should reach at least 165°F for safe eating.
More Instant Pot Recipes
If you loved this Instant Pot chicken recipe, here are a few more pressure cooker favorites you might enjoy:
- Instant Pot Chicken and Rice
- Instant Pot Stuffed Pepper Soup
- Instant Pot Boneless Pork Chops
- Instant Pot Sesame Salmon
- Best Instant Pot Chicken Stew
- Instant Pot Pad Thai
Enjoyed these Garlic Butter Chicken Thighs in the Instant Pot? Leave a quick review and tell us how yours turned out!
Lemon Garlic Butter Chicken Thigh in the Instant Pot
Ingredients
- 4 bone-in skin on chicken thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons butter
- 1 cup chicken stock or bone broth
- juice of 1 lemon
- 6 whole garlic cloves
Instructions
- Season the chicken thighs with salt and pepper.
- Set the Instant Pot or pressure cooker to sauté mode. Add butter to the pot. Once butter is melted, add the chicken thighs skin side down. Cook for 3 to 4 minutes on each side until skin is golden brown. Remove chicken thighs from pot and set aside.
- Add stock and lemon juice to the pot. Hit the cancel button on the pot. Add the chicken thighs back to the pot. Add the whole garlic cloves. Lock the lid and turn the valve to seal. Cook at manual pressure for 12 minutes, and allow the pot to do a full natural pressure release (mine takes about 15 minutes to depressurize). Internal temperature should be at or above 165°F. Serve with a simple side dish and enjoy!
- Optional: Use an immersion blender to puree garlic cloves once chicken is cooked. Turn pot to sauté and let mixture reduce. Pour over chicken thighs for additional flavor.
Notes
- Cook time may vary slightly, based on the size of your chicken thighs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
- Boneless chicken thighs: cook for 8 minutes on high pressure.
- Great served with rice, potatoes, or roasted green beans
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you please tell me how to double the recipe? I’d like to do 8 chicken thighs but I don’t know how that would affect the cooking time.
You can cook 8 chicken thighs without doubling the liquid (broth). Slightly overlap the chicken thighs when adding them to the pressure cooker in step 3. You shouldn’t need to adjust the time at all as they will all cook the same. Enjoy!
Thank you so much for your quick reply!
Love this recipe! I used chicken breasts instead of thighs and it turned out great!
Instant Pot recipes like this are the best! I love those flavors!