Instant Pot Lemon Garlic Chicken Thighs

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 08/1/21
Instant Pot Lemon Garlic Chicken Thighs

The Spruce / Kristina Vanni & Eric Kleinberg 
Prep: 5 mins
Cook: 14 mins
Pressure Build/Release: 13 mins
Total: 32 mins
Servings: 6 servings
Yield: 6 thighs
Nutrition Facts (per serving)
410 Calories
29g Fat
5g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 410
% Daily Value*
Total Fat 29g 37%
Saturated Fat 7g 36%
Cholesterol 190mg 63%
Sodium 1100mg 48%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 36g
Vitamin C 5mg 27%
Calcium 34mg 3%
Iron 2mg 11%
Potassium 452mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These lemon garlic chicken thighs are a delicious protein to serve during busy weeknights. They cook up quickly and easily in the Instant Pot or other electric pressure cooker. Seasoned boneless, skinless chicken thighs are first seared then cooked under high pressure in a flavorful lemon and garlic sauce. Once the chicken is fully cooked, a slurry is added to the sauce to thicken it up. This rich sauce is then spooned over the chicken just before serving.

Serve these lemon garlic chicken thighs with orzo or rice and spoon some of the savory sauce over top. Enjoy with your favorite green vegetable such as roasted broccoli or sautéed asparagus, or keep things simple with a mixed green salad.

Ingredients

  • 6 medium boneless, skinless chicken thighs

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 tablespoons olive oil, divided

  • 1/2 cup chopped onion

  • 4 cloves garlic, thinly-sliced

  • 1 cup chicken broth

  • 1/4 cup freshly squeezed lemon juice

  • 1 tablespoon lemon zest

  • 2 teaspoons Italian seasoning

  • 4 teaspoons cold water

  • 2 teaspoons cornstarch

  • Fresh parsley, lemon slices, for garnish

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Lemon Garlic Chicken Thighs ingredients

    The Spruce / Kristina Vanni & Eric Kleinberg 

  2. Sprinkle the garlic powder, salt and pepper over both sides of the chicken thighs.

    Seasoned chicken thighs on a cutting board

    The Spruce / Kristina Vanni & Eric Kleinberg 

  3. Warm 2 tablespoons of the olive oil in an electric pressure cooker using the sauté function. Sear the chicken on each side for 2 minutes until golden brown. Once browned, remove from the pot and set aside on a plate.

    Chicken thighs browned in the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  4. Add the remaining 2 tablespoons of oil to the pot and add the onions and garlic. Sauté until translucent.

    Onion and garlic in the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  5. Add the chicken broth to deglaze the pan. Cook for 1 minute.

    Broth added to the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  6. Stir in the lemon juice, lemon zest, and Italian seasoning. Turn off the sauté function.

    Instant Pot Lemon Garlic sauce in the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  7. Return the chicken and any accumulated juices back to the pot.

    Chicken and sauce in the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  8. Lock the lid and set to high pressure for 7 minutes. It will take about 5-10 minutes to come to pressure and start counting down. When done, allow to naturally release for 3 minutes then use a long spoon to push the valve to release the rest of the pressure.

    Instant Pot lid locked

    The Spruce / Kristina Vanni & Eric Kleinberg 

  9. Remove the chicken. Mix together the cold water and cornstarch to make a slurry.

    Instant Pot Lemon Garlic Chicken Thighs on a plate with cornstarch slurry on the side

    The Spruce / Kristina Vanni & Eric Kleinberg 

  10. Stir the slurry into the sauce remaining in the pot. Use the sauté function to heat. The sauce will bubble up and thicken.

    Lemon garlic sauce in the Instant Pot

    The Spruce / Kristina Vanni & Eric Kleinberg 

  11. Spoon the sauce over the chicken, garnish with fresh parsley and lemon slices, and serve.

    Instant Pot Lemon Garlic Chicken Thighs on a plate

    The Spruce / Kristina Vanni & Eric Kleinberg 

Tips

  • This recipe calls for 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice. One medium-sized lemon should yield these amounts.
  • Be sure to always zest a lemon first before slicing in half and juicing the lemon. This helps protects your fingers from the sharp grater.