3tablespoonsbutter,divided (if avoiding butter, you can use olive oil)
4clovesgarlic,minced
1wholelemon,juiced
1teaspoonlemon zest
¾cuplow sodium chicken broth
chopped fresh parsley,for garnish
lemon wedges,for serving
⅓cup heavy cream,optional
Instructions
Season the chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.
Press the sauté function on the Instant Pot and add 2 tablespoons butter to melt.
Place chicken thighs skin-side down - I use three thighs at a time - in the Instant Pot and cook on each side for 2 minutes or until golden brown.
Remove the chicken from the Instant Pot and set aside.
Melt the remaining 1 tablespoon butter in the Instant Pot and stir in the garlic.
Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.
Return the chicken thighs to the Instant Pot. Press "Manual" and set the time to 10 minutes at HIGH PRESSURE; close the lid and set the valve to seal.
After the time is up, allow 8 minutes of natural pressure release. Then, release the remaining pressure.
Remove the lid and use a thermometer to check that the internal temperature of the chicken registers at 165˚F.
Transfer the chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges, and serve with the lemon butter sauce.
To Make A Creamy Sauce
To make a creamy Lemon Butter Sauce, after removing the chicken, add heavy cream to the liquid in the Instant Pot, whisk, 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.
Notes
For Crispy Skin: Broil chicken for 1 to 2 minutes after cooking for a crispy skin.
To Make a Creamy Sauce: After cooking, add 1/3 cup heavy cream to the sauce for richness.
Avoid Overfilling: Don't cram the Instant Pot with chicken; stay below the “max fill” line.
Natural vs. Quick Release: For juicier chicken, allow a natural pressure release for about 8 to 10 minutes.
Add Flavor: Boost flavor with herbs, spices, garlic, or a splash of broth, even if the chicken's frozen.
Check Doneness: Use a meat thermometer; cooked chicken should register at 165°F (74°C).