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Instant Pot Chicken Thighs with Garlic Butter and Herbs Recipe

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4.1 from 3 reviews

Tender and flavorful Instant Pot Chicken Thighs cooked to perfection with garlic, fresh herbs, and a buttery lemon sauce. The chicken is first seared for a crispy crust, pressure cooked for juicy tenderness, then finished under the broiler for a crisp skin, resulting in a delicious and easy meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 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

Cooking Liquids and Oils

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

Herbs and Flavorings

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

Thickener

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

Instructions

  1. Season the chicken: Pat the chicken thighs dry with a paper towel, then season both sides evenly with sea salt, black pepper, and paprika to enhance flavor and aid browning.
  2. Sear the chicken: Turn the Instant Pot to Saute mode and heat the olive oil until shimmering. Add the chicken thighs in a single layer and cook for 3-4 minutes per side until golden brown. Work in batches if needed. Remove and set aside.
  3. Add broth and arrange chicken: Pour the chicken broth into the bottom of the Instant Pot and place the trivet inside. Arrange the seared chicken thighs skin-side up on the trivet.
  4. Prepare and pour garlic herb butter: In a small bowl, whisk together melted butter, lemon juice, minced garlic, thyme, and rosemary. Pour this mixture evenly over the chicken thighs, aiming to keep most on the meat rather than the pot’s bottom.
  5. Pressure cook the chicken: Secure the lid and seal the valve. Pressure cook on High for 10 minutes for bone-in thighs or 8 minutes for boneless. Once cooking finishes, allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
  6. Crisp the skin under broiler: While pressure is releasing, preheat your oven to the Broil setting. Transfer the chicken thighs to a baking sheet, skin side up, and broil for 2-3 minutes to achieve a crispy, golden skin.
  7. Optional sauce thickening: For a thicker sauce, remove the trivet from the pot. Mix a couple tablespoons of the cooking liquid with the arrowroot powder in a small bowl, then return this mixture to the Instant Pot. Turn on Saute and simmer for about 5 minutes until the sauce thickens.
  8. Serve: Plate the chicken thighs and spoon the garlic butter sauce over them. Enjoy the rich, flavorful meal.

Notes

  • Bone-in skin-on thighs provide juicier and more flavorful results, but boneless can be used for quicker cooking.
  • If using boneless chicken thighs, reduce pressure cooking time to 8 minutes.
  • Make sure to pat chicken very dry before searing for best browning.
  • You can substitute arrowroot powder with cornstarch or xanthan gum as thickener.
  • Broiling at the end crisps the skin nicely, but you can skip this step if preferred.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Halal

Find it online: https://dishiary.com/instant-pot-chicken-thighs-with-garlic-butter-and-herbs-recipe/