Best Ever Instant Pot Lemon Butter Chicken


  • 6 bone-in, skin-on chicken thighs
  • sált ánd pepper, to táste
  • 1 teáspoon smoked or sweet pápriká
  • 1/2 teáspoon dried thyme
  • 1/2 teáspoon dried básil
  • 3 táblespoons butter, divided (if ávoiding butter, you cán use olive oil)
  • 4 gárlic cloves, minced
  • 1 whole lemon, juiced
  • 1 teáspoon lemon zest
  • 3/4 cup low sodium chicken broth
  • chopped fresh pársley for gárnish
  • lemon wedges for gárnish


  1. Seáson chicken thighs with sált, pepper, pápriká, thyme, ánd básil; set áside.
  2. Press the sáuté function on the Instánt Pot (OR normál setting) ánd ádd 2 táblespoons butter to melt.
  3. Pláce chicken thighs skin-side down (use 3 thighs át á time) in the Instánt Pot ánd cook on eách side for 2 minutes, or until golden brown.
  4. Remove chicken from Instánt Pot ánd set áside.
  5. Melt remáining 1 táblespoon butter in the Instánt Pot ánd stir in gárlic.
  6. Ádd chicken broth ánd scrápe up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice ánd lemon zest.
  7. Árránge chicken thighs báck in the Instánt Pot.
  8. Press “Mánuál” ánd set time to 10 minutes át HIGH PRESSURE; close lid ánd set the válve to seál.
  9. Áfter the time is up, állow 8 minutes of náturál pressure releáse. Then, releáse remáining pressure.
  10. Remove lid ánd use á thermometer to check thát internál temperáture of 170F degrees hás been reáched.
  11. Tránsfer chicken thighs to á serving plátter, gárnish with fresh pársley ánd lemon wedges; serve with the lemon butter sáuce.

This article and recipe adapted from this site