Introduction

This Juicy Instant Pot Lemon Butter Chicken is a perfect balance of tangy lemon, rich butter, and tender, flavorful chicken thighs. Quick to prepare and packed with bold flavors, it’s an ideal weeknight dinner to impress your family or guests.

A close-up top view of five golden brown chicken thighs in a silver pot, cooked with a light sauce that has visible herbs and spices. The chicken pieces are scattered with fresh green parsley and garnished with thin yellow and white lemon slices placed among the chicken. The pot sits on a white marbled surface with a lemon half, a white bowl of white rice, a salt shaker, and a white plate with forks partially visible around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in chicken thighs with skin
4 garlic cloves (minced)
1/2 teaspoon paprika
1/2 teaspoon chili flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons olive oil
5 tablespoons butter
1/2 cup chopped onion (about 1/2 small onion)
3 tablespoons fresh squeezed lemon juice
1 tablespoon Italian seasoning
1 tablespoon lemon zest
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
Fresh chopped parsley (optional)
Lemon slices (optional)

Instructions

Step 1: In a small bowl, combine paprika, chili flakes, salt, and garlic powder. Rub this seasoning mixture onto the skin of each chicken thigh evenly.
Step 2: Set the Instant Pot to the sauté function and heat 2 tablespoons of olive oil. Add the chicken thighs and cook for 2-3 minutes on each side until they turn golden brown. Remove the chicken and place it on a plate.
Step 3: Add the butter to the Instant Pot. Once melted, add the chopped onion and minced garlic. Sauté for about one minute until fragrant.
Step 4: Pour in the lemon juice and use a wooden spoon to scrape any browned bits off the bottom of the pot, deglazing it thoroughly.
Step 5: Stir in the Italian seasoning, lemon zest, and chicken broth until well combined.
Step 6: Return the chicken thighs to the Instant Pot. Close and lock the lid, and set the valve to sealing.
Step 7: Cook on high pressure for 7 minutes. Once the cooking time is finished, allow a natural pressure release for 5 minutes.
Step 8: Carefully turn the valve to venting to release any remaining steam. Press stop and unlock the lid. Remove the chicken to a clean plate and set aside.
Step 9: In a small bowl, whisk together the cornstarch and water to make a slurry. Add this to the juices in the Instant Pot and turn the sauté function back on.
Step 10: Stir constantly and cook until the sauce thickens, about 5 minutes. Return the chicken to the pot and coat it with the sauce.
Step 11: Serve the chicken garnished with fresh parsley and lemon slices if desired. Enjoy!

Tips & Variations

For extra heat, increase the chili flakes or add a pinch of cayenne pepper.
Use boneless chicken thighs for a quicker cooking time, reducing pressure cooking to 5 minutes.
Add vegetables like mushrooms or green beans before pressure cooking for a one-pot meal.
Fresh lemon zest and juice brighten the dish—avoid bottled lemon juice for best flavor.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of chicken broth if the sauce is too thick. Avoid microwaving to keep the sauce smooth.

How to Serve

The image shows a close-up of a dish with three layers: the bottom layer is a bed of fluffy white rice with a light texture, topped by golden-brown cooked chicken pieces that have a shiny, slightly oily glaze with visible herbs and spices. On top of the chicken, there are fresh green parsley leaves scattered evenly, and thin lemon wedges placed among the chicken pieces adding a bright yellow color contrast. The dish is served in a white bowl with a smooth surface, placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can cook frozen chicken thighs in the Instant Pot. Increase the pressure cooking time to 12 minutes and allow a natural release for best results.

Is it necessary to brown the chicken before pressure cooking?

Browning adds flavor and a nice color but is not absolutely necessary. If you’re short on time, you can skip that step and cook the chicken directly with the sauce, although the flavor will be richer with browning.