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Instant Pot Lemon Garlic Chicken Thighs

Instant Pot Lemon Garlic Chicken Thighs

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5 from 6 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x


You only need a few ingredients to make these succulent Instant Pot lemon garlic chicken thighs! It’ll be your new favorite Instant Pot chicken recipe.


  • 67 chicken thighs*
  • 1 lemon, juice and zest (divided)
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup low-sodium chicken broth
  • optional: 1 tsp cornstarch (+2 tsp water)


  1. Pat the chicken thighs dry with a paper towel, and combine together the zest of 1/2 the lemon, the garlic powder, salt and pepper. Rub the seasonings into the skin of the chicken thighs.
  2. Turn the Instant Pot to sauté and add the olive oil. Allow it to heat up for a few minutes, then add the chicken, skin (meaty) side down and cook for 2-3 minutes, or until browned. Use tongs to remove the thighs to a plate.
  3. Add the butter and allow it to melt, then add the minced garlic, followed by the lemon juice and chicken broth. Use a wooden spoon to scrape up the bits that might be stuck to the bottom of the pot. Turn the Instant Pot off, and add the chicken thighs back into the pot. Close the lid of the Instant Pot, being sure the valve is turned to sealed. Cook the thighs on high pressure for 6 minutes (7 for bone-in). The Instant Pot will take 10 minutes or so to come to pressure before starting the countdown. Once the timer beeps, allow the Instant Pot to release pressure naturally for 2 minutes before performing a quick release for the remainder of the steam.
  4. Remove the lid, and either serve immediately, or turn the Instant Pot to saute and stir in the cornstarch slurry, stirring to allow the sauce to thicken up. Serve over rice, vegetables or just on their own!

Leftover chicken and sauce can be kept in an airtight container, in the fridge, for 3-4 days.


*You can use boneless, skinless or bone-in, skin-on. If using bone-in, increase cooking time to 7 minutes.

Recipe originally adapted from The Recipe Critic.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: instant pot
  • Cuisine: american
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