Instant Pot Chicken Thighs with Garlic Herb Butter Sauce Recipe

Introduction

These Instant Pot chicken thighs are juicy, flavorful, and perfectly tender with a crispy skin finish. Using fresh herbs and garlic butter sauce, this dish comes together quickly and makes a comforting weeknight meal.

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 Chicken broth (reduced sodium)
• 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

1. Step 1: Pat the chicken dry with a paper towel. Season both sides with sea salt, black pepper, and paprika.
2. Step 2: Heat olive oil in the Instant Pot on the Sauté setting until shimmering. Add chicken thighs in a single layer and sear for 3-4 minutes per side until browned. Remove the chicken and turn off the heat.
3. Step 3: Pour chicken broth into the Instant Pot. Place the trivet inside and arrange chicken thighs on the trivet, skin side up.
4. Step 4: In a small bowl, whisk melted butter, lemon juice, minced garlic, thyme, and rosemary. Pour evenly over the chicken, keeping most on the pieces.
5. Step 5: Cover with the lid and seal the valve. Pressure cook on High for 10 minutes (bone-in) or 8 minutes (boneless). Allow a natural release for 5 minutes, then do a quick release.
6. Step 6: Preheat the oven to Broil during the natural release. Transfer chicken to a baking sheet, skin side up, and broil 2-3 minutes to crisp the skin.
7. Step 7: For thicker sauce: remove the trivet, mix a few tablespoons of cooking liquid with arrowroot powder in a bowl, return to the pot, and simmer on Sauté until thickened.
8. Step 8: Serve the chicken thighs with the garlic butter sauce from the pot.

Tips & Variations

• Use boneless chicken thighs for a quicker cook time and easier slicing.
• Swap fresh herbs for dried if needed—use about 1 teaspoon each and add with the liquid ingredients.
• Broil under close watch to avoid burning the skin while crisping.
• For a citrus twist, add lemon zest to the butter mixture.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If sauce separates, whisk before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken thighs instead?

Yes, skinless thighs will cook well but won’t have the crispy skin finish. You can skip the broiling step or broil briefly for some color.

Is it necessary to use the trivet in the Instant Pot?

Using the trivet keeps the chicken elevated above the liquid, helping maintain its texture and preventing it from becoming soggy.