Healthy Recipes | Instant Pot Lemon Butter Chicken Thighs

Tender chicken thighs cooked in the Instant Pot with sauce made from butter, lemon juice, plenty of garlic and herbs. This is an outrageously delicious chicken thighs recipe and one of my best Instant Pot recipes!

This lemon chicken recipe is one of my personal favorites and I know so many people out there are going to love it, as well. It’s a one pot, keto-friendly, 25-minute dinner that pairs perfectly with weeknights… and white wine.

This Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

This chicken is enhanced with a hint of lemon, flavorful herbs and cooked to perfection in your instant pot. Instant Pot Beef and Broccoli, Instant Pot Salsa Verde Chicken Tacos or Instant Pot Chicken Alfredo Pasta are some of our family favorites too!

Instant Pot Lemon Butter Chicken

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings: 6 servings

Calories: 380 kcal

Ingredients:

• 1 whole lemon, juiced
• 1 teaspoon lemon zest
• 3/4 cup low sodium chicken broth
• chopped fresh parsley for garnish
• 1/2 teaspoon dried basil
• 3 tablespoons butter, divided (if avoiding butter, you can use olive oil)
• 4 garlic cloves, minced
• lemon wedges for garnish
• 6 bone-in, skin-on chicken thighs
• salt and pepper, to taste
• 1 teaspoon smoked or sweet paprika
• 1/2 teaspoon dried thyme

Instructions:

1. First, Season chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.
2. Second, Press the sauté function on the Instant Pot (OR normal setting) and add 2 tablespoons butter to melt.
3. Next, Place chicken thighs skin-side down (use 3 thighs at a time) in the Instant Pot and cook on each side for 2 minutes, or until golden brown.
4. Remove chicken from Instant Pot and set aside.
5. Melt remaining 1 tablespoon butter in the Instant Pot and stir in garlic.
6. Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.
7. Arrange chicken thighs back in the Instant Pot.
8. Press "Manual" and set time to 10 minutes at HIGH PRESSURE; close lid and set the valve to seal.
9. After the time is up, allow 8 minutes of natural pressure release. Then, release remaining pressure.
10. Remove lid and use a thermometer to check that internal temperature of 170F degrees has been reached.
11. Transfer chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges; serve with the lemon butter sauce. 

Recipe Notes:

• If you want a creamy lemon butter sauce, after removing the chicken from the Instant Pot, stir in 1/3 cup heavy cream and cook for 1 to 2 minutes, or until bubbly and slightly thickened.
• If you like a thicker sauce, in a small bowl mix 1 teaspoon cornstarch with 2 teaspoons cold water; whisk into the sauce and cook for 1 to 2 minutes, or until thickened.

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