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Juicy Instant Pot Lemon Butter Chicken Recipe

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★★★★★

4.6 from 137 reviews

This Juicy Instant Pot Lemon Butter Chicken features tender, flavorful bone-in chicken thighs cooked to perfection using the Instant Pot. Infused with garlic, paprika, chili flakes, and a bright lemon butter sauce, this dish is quick, savory, and ideal for a comforting weeknight meal.

Ingredients

Scale

Chicken and Seasoning

  • 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

Cooking Ingredients

  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 1/2 cup chopped onion (1/2 small onion)
  • 3 tablespoons lemon juice (fresh squeezed)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon lemon zest
  • 1 cup chicken broth

Thickener and Garnish

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Fresh chopped parsley (optional)
  • Lemon slices (optional)

Instructions

  1. Prepare Seasoning: Combine paprika, chili flakes, salt, and garlic powder in a small bowl. Mix well to create the seasoning blend.
  2. Season Chicken: Rub the prepared seasoning evenly onto the skin of each chicken thigh, ensuring full coverage for maximum flavor.
  3. Sauté Chicken: Set the Instant Pot to the sauté function and add 2 tablespoons of olive oil. Once hot, add the chicken thighs and cook for 2-3 minutes on each side until golden brown. Remove the chicken and place it on a plate.
  4. Sauté Aromatics: Add the butter to the Instant Pot. Once melted, add the chopped onion and minced garlic. Sauté for about one minute until fragrant. Pour in the lemon juice and deglaze the pot by scraping up any browned bits from the bottom.
  5. Add Herbs and Broth: Stir in the Italian seasoning, lemon zest, and chicken broth, mixing everything thoroughly.
  6. Pressure Cook Chicken: Return the chicken thighs to the Instant Pot with the sauce. Close the lid and lock it, ensuring the valve is set to sealing. Set the Instant Pot to cook on high pressure for 7 minutes.
  7. Natural Release: Once cooking is complete, allow the pressure to release naturally for 5 minutes.
  8. Quick Release: Carefully turn the valve to release any remaining steam and then press the stop button on the Instant Pot.
  9. Remove Chicken: Unlock the lid and transfer the chicken thighs to a clean plate, setting them aside.
  10. Thicken Sauce: In a small bowl, whisk together the cornstarch and water to form a slurry. Add this mixture to the sauce in the Instant Pot. Turn the sauté function back on and whisk continuously until the sauce thickens, about 5 minutes.
  11. Serve: Return the chicken to the pot, coating it with the thickened lemon butter sauce. Garnish with fresh chopped parsley and lemon slices if desired. Serve hot.

Notes

  • Bone-in skin-on chicken thighs yield the juiciest results and help keep the meat tender during pressure cooking.
  • If you prefer a spicier dish, increase the chili flakes to taste.
  • You can substitute chicken broth with vegetable broth for a lighter flavor.
  • Ensure to deglaze the pot properly to avoid the ‘Burn’ notice on the Instant Pot.
  • Leftovers keep well in the fridge for up to 3 days and reheat beautifully.

Keywords: Instant Pot chicken, lemon butter chicken, easy chicken recipe, pressure cooker chicken, juicy chicken thighs

Find it online: https://servedbynora.com/juicy-instant-pot-lemon-butter-chicken-recipe/