Instant Pot Chicken Thighs with Garlic Herb Butter Sauce Recipe

Introduction

Instant Pot chicken thighs are a quick and flavorful way to enjoy tender, juicy chicken with crispy skin. This recipe combines aromatic herbs, garlic butter, and a simple broil finish to elevate a weeknight meal with minimal effort.

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 reduced sodium chicken broth
• 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 paper towels. Season both sides evenly 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 chicken and turn off heat.
3. Step 3: Pour chicken broth into the Instant Pot. Place the trivet inside and arrange the chicken thighs on it, skin side up.
4. Step 4: In a bowl, whisk together melted butter, lemon juice, minced garlic, thyme, and rosemary. Pour this mixture evenly over the chicken, keeping most on top.
5. Step 5: Cover the Instant Pot lid and set the valve to Sealing. Pressure cook on High for 10 minutes (bone-in) or 8 minutes (boneless). Allow natural pressure release for 5 minutes, then manually release remaining pressure.
6. Step 6: Preheat your oven’s broiler. Transfer chicken to a baking sheet, skin side up, and broil for 2-3 minutes until the skin crisps.
7. Step 7: (Optional) Remove the trivet from the pot. Mix a couple of tablespoons of the cooking liquid with the arrowroot powder. Return to the pot and simmer on Sauté for about 5 minutes until sauce thickens.
8. Step 8: Serve the chicken thighs hot, drizzled with the garlic butter sauce from the pot.

Tips & Variations

• For even crispier skin, pat chicken thoroughly dry before seasoning and searing.
• Substitute fresh herbs with 1 tsp dried thyme and rosemary if fresh aren’t available.
• Boneless thighs reduce cook time and can be easier to serve for certain meals.
• Add a pinch of smoked paprika or cayenne for a subtle smoky heat.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken moist. If desired, re-crisp the skin under a broiler or in a hot oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can cook the chicken thighs from frozen, but increase the pressure cooking time by about 4-5 minutes, and ensure the Instant Pot reaches pressure before starting the countdown.

What can I substitute for arrowroot powder in the sauce?

Cornstarch is a great alternative to arrowroot powder. Use an equal amount to thicken the sauce. Xanthan gum can also be used in smaller quantities (around 1/4 tsp) but should be whisked in gradually to avoid clumps.