Instant Pot Lemon Butter Chicken

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Tender Instant Pot chicken thighs recipe with an irresistible lemon butter sauce. A delicious chicken dinner idea that’s low-carb and keto-friendly!

  • Prep Time : 10 mins
  • Cook Time : 15 mins
  • Total Time : 25 mins
  • Servings: 6 servings
  • Calories: 380 kcal

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • salt and pepper, to taste
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 3 tablespoons butter, divided (if avoiding butter, you can use olive oil)
  • 4 garlic cloves, minced
  • 1 whole lemon, juiced
  • 1 teaspoon lemon zest
  • 3/4 cup low sodium chicken broth
  • chopped fresh parsley for garnish
  • lemon wedges for garnish

Instructions

  1. Season chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.
  2. Press the sauté function on the Instant Pot (OR normal setting) and add 2 tablespoons butter to melt.
  3. Place chicken thighs skin-side down (use 3 thighs at a time) in the Instant Pot and cook on each side for 2 minutes, or until golden brown.
  4. Remove chicken from Instant Pot and set aside.
  5. Melt remaining 1 tablespoon butter in the Instant Pot and stir in garlic.
  6. Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.
  7. Arrange chicken thighs back in the Instant Pot.
  8. Press “Manual” and set time to 10 minutes at HIGH PRESSURE; close lid and set the valve to seal.
  9. After the time is up, allow 8 minutes of natural pressure release. Then, release remaining pressure.
  10. Remove lid and use a thermometer to check that internal temperature of 170F degrees has been reached.
  11. Transfer chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges; serve with the lemon butter sauce.

    SEE NOTES for how to make a CREAMY LEMON BUTTER SAUCE.

Recipe Notes

  • If you want a CREAMY lemon butter sauce, after removing the chicken from the Instant Pot, stir in 1/3 cup heavy cream and cook for 1 to 2 minutes, or until bubbly and slightly thickened.
  • If you like a thicker sauce, in a small bowl mix 1 teaspoon cornstarch with 2 teaspoons cold water; whisk into the sauce and cook for 1 to 2 minutes, or until thickened.

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