Instant Pot Lemon Butter Chicken Thighs Recipe

This Instant Pot Lemon Butter Chicken Thighs recipe is a quick and flavorful way to enjoy a classic dish! Imagine tender, juicy chicken thighs infused with a vibrant lemon butter sauce, all cooked to perfection in your Instant Pot. This recipe is surprisingly easy to make and ready in under an hour, making it a fantastic option for busy weeknights or when you’re craving a comforting and satisfying meal.

Why You’ll Love This Recipe

• Flavorful and Tender: The combination of zesty lemon, rich butter, and aromatic herbs creates a delicious sauce that complements the chicken thighs perfectly. Pressure cooking in the Instant Pot ensures that the chicken is incredibly tender and juicy.
• Easy to Make: This recipe is simple to follow and requires minimal active cooking time, making it perfect for beginner cooks or busy weeknights. The Instant Pot does most of the work for you!
• Quick and Convenient: This dish is ready in just under an hour, thanks to the quick cooking time of the Instant Pot. It’s a fantastic option when you’re short on time but still crave a delicious and satisfying meal.
• Versatile: Serve these Instant Pot Lemon Butter Chicken Thighs with your favorite sides, such as rice, mashed potatoes, or steamed vegetables. It’s also great for meal prepping or using the leftover chicken in salads or sandwiches.

this Recipe

Ingredients

• Chicken thighs: Bone-in, skin-on chicken thighs add flavor and richness to the dish.
• Garlic: Minced and adds a fragrant and savory punch to the spice rub and the sauce.
• Paprika: Adds a smoky flavor and vibrant color to the spice rub.
• Chili flakes: Adds a touch of heat to the spice rub (adjust to your preference).
• Garlic powder: Adds a subtle garlic flavor to the spice rub.
• Salt: Enhances the overall flavor of the chicken.
• Olive oil: Used to brown the chicken and sauté the vegetables.
• Butter: Adds richness and flavor to the sauce.
• Onion: Chopped and adds a savory base and sweetness to the sauce.
• Lemon juice: Freshly squeezed and adds brightness and acidity to the sauce.
• Italian seasoning: Adds a blend of classic Italian herbs to the sauce.
• Lemon zest: Adds a bright and citrusy aroma to the sauce.
• Chicken broth: Adds flavor and forms the base of the sauce. Use low-sodium or no-sodium broth for better control over the saltiness.
• Cornstarch: Used to thicken the sauce.
• Water: Used to make a slurry with the cornstarch.

Note: For exact measurements, see the recipe card below!

How to Make Instant Pot Lemon Butter Chicken Thighs

Step 1: Season and Brown the Chicken

In a small bowl, combine the paprika, chili flakes, salt, and garlic powder to make a spice rub. Rub the spice mixture all over the chicken thighs, focusing on the skin side.

Heat the olive oil in the Instant Pot using the sauté setting. Once the oil is hot, add the seasoned chicken thighs and cook for 2-3 minutes per side, or until golden brown. Remove the chicken from the Instant Pot and set aside on a plate.

Step 2: Sauté the Vegetables

Add the butter to the Instant Pot and melt over medium heat. Add the chopped onion and minced garlic, and sauté for about 1 minute, or until fragrant. Pour in the lemon juice and deglaze the pot by scraping up any browned bits from the bottom. Stir in the Italian seasoning, lemon zest, and chicken broth.

Step 3: Pressure Cook the Chicken

Return the browned chicken thighs to the Instant Pot. Secure the lid, ensuring the valve is in the sealing position. Set the Instant Pot to Manual mode and cook on high pressure for 7 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then manually release any remaining pressure.

Step 4: Make the Sauce

Remove the chicken thighs from the Instant Pot and set them aside on a clean plate. Skim off any excess fat from the cooking liquid in the pot. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the Instant Pot and turn it back to the sauté setting. Whisk continuously and cook until the sauce thickens, about 5 minutes.

Step 5: Serve

Return the cooked chicken thighs to the Instant Pot and toss to coat them evenly in the thickened sauce. Serve hot with your favorite sides, such as rice, noodles, or roasted vegetables. Garnish with fresh parsley and lemon slices, if desired.

Pro Tips for Making the Recipe

• Use high-quality chicken: For the best flavor and texture, use high-quality chicken thighs.
• Don’t overcook the chicken: Overcooked chicken will be dry. The chicken is done when it reaches an internal temperature of 165°F (74°C).
• Adjust the spice level: Adjust the amount of chili flakes in the spice rub to your liking, depending on how spicy you want the dish.
• Use fresh lemon juice: Freshly squeezed lemon juice has a brighter and more vibrant flavor than bottled lemon juice.
• Make ahead: You can season the chicken thighs and prepare the sauce ingredients ahead of time. When ready to cook, simply brown the chicken, sauté the vegetables, and pressure cook as directed.

How to Serve

These Instant Pot Lemon Butter Chicken Thighs are delicious with a variety of sides:

• Rice or Noodles: Serve the chicken and sauce over a bed of fluffy rice or your favorite noodles.
• Roasted Vegetables: Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, add a healthy and colorful touch.
• Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the chicken.

Make Ahead and Storage

These Instant Pot Lemon Butter Chicken Thighs are best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

1. Can I use boneless, skinless chicken breasts instead of chicken thighs?
Yes, you can! Chicken breasts are a leaner option, but chicken thighs are recommended for their juicier texture and richer flavor. Adjust the cooking time accordingly.

2. Can I make this recipe without the Instant Pot?
Yes, you can! Simply brown the chicken and sauté the vegetables on the stovetop, then transfer everything to a baking dish and bake covered at 375°F for about 30 minutes, or until the chicken is cooked through.

3. Can I use a different type of herb or spice blend?
Absolutely! Feel free to experiment with your favorite herbs and spices, such as dried oregano, thyme, rosemary, or paprika.

4. Can I add other vegetables to the dish?
Definitely! You can add your favorite vegetables, such as sliced mushrooms, diced bell peppers, or chopped zucchini, to the Instant Pot along with the onions and garlic.

This Instant Pot Lemon Butter Chicken Thighs Recipe is a quick, easy, and delicious way to enjoy a flavorful and satisfying meal. With its simple preparation, versatile serving options, and tender, juicy chicken, it’s a recipe you’ll want to make again and again!

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