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Instant Pot Lemon Butter Chicken Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 47 minutes
  • Yield: 6 servings

Description

A delicious and tender Instant Pot Lemon Butter Chicken recipe featuring bone-in chicken thighs cooked in a flavorful lemon butter sauce with garlic, paprika, and Italian seasoning. This quick and easy one-pot meal delivers juicy chicken with a rich, tangy sauce perfect for weeknight dinners.

Ingredients

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
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Optional Garnish

  • Fresh chopped parsley
  • Lemon slices

Instructions

  1. Prepare Seasoning: Combine paprika, chili flakes, salt, and garlic powder in a small bowl.
  2. Season Chicken: Rub the seasoning mixture thoroughly onto the skin of each chicken thigh to ensure even flavoring.
  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 set aside on a plate.
  4. Sauté Aromatics: Add 5 tablespoons of butter to the Instant Pot. Then add the chopped onion and minced garlic. Sauté for about 1 minute until fragrant.
  5. Deglaze Pot: Pour in the fresh lemon juice and scrape the bottom of the pot to loosen any browned bits.
  6. Combine Ingredients: Stir in Italian seasoning, lemon zest, and chicken broth to mix all the flavors together.
  7. Pressure Cook: Return the chicken thighs to the Instant Pot, ensuring they are partly submerged. Secure the lid, lock it, and turn the valve to sealing. Set to pressure cook on high for 7 minutes.
  8. Natural Release: When cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes.
  9. Quick Release: After natural release, move the valve to venting to release remaining steam. Press stop to end cooking.
  10. Remove Chicken: Unlock and carefully open the lid. Remove chicken thighs and place on a clean serving plate.
  11. Thicken Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Add this to the juices left in the pot. Turn the sauté function back on and whisk continuously for about 5 minutes until the sauce thickens.
  12. Finish and Serve: Return the chicken thighs to the pot, coating them with the thickened lemon butter sauce. Garnish with fresh chopped parsley and lemon slices if desired. Serve hot.

Notes

  • For extra crispy skin, you can broil the chicken thighs for 2-3 minutes after cooking.
  • Adjust chili flakes according to your preferred spice level.
  • Use bone-in, skin-on thighs for maximum flavor and juiciness.
  • Fresh lemon juice and zest are recommended for the best citrus flavor.
  • To make it gluten-free, ensure cornstarch and other ingredients are certified gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

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