📝 About This Recipe
This succulent Instant Pot masterpiece elevates humble chicken thighs into a gourmet experience using the magic of pressure cooking to lock in incredible moisture. Infused with a bright, citrusy brightness and the mellow sweetness of caramelized garlic, the sauce develops a silky, velvet-like texture that clings perfectly to the meat. It is a sophisticated yet effortless weeknight dinner that tastes like it simmered on a French bistro stove for hours.
🥗 Ingredients
Main Ingredients
- 2 pounds Chicken Thighs (bone-in, skin-on for best flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika (for color and depth)
- 2 tablespoons Extra Virgin Olive Oil
Aromatics and Liquid
- 8-10 cloves Garlic (smashed and peeled)
- 1 large Shallot (finely minced)
- 3/4 cup Chicken Bone Broth (low sodium)
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Dried Oregano (or Italian seasoning)
- 1/4 teaspoon Red Pepper Flakes (optional for subtle heat)
The Finishing Touch
- 3 tablespoons Unsalted Butter (cold and cubed)
- 1/4 cup Fresh Parsley (chopped)
- 1 Lemon (sliced into thin rounds for garnish)
👨🍳 Instructions
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1
Pat the chicken thighs completely dry with paper towels; this is the secret to getting a beautiful golden sear. Season both sides generously with salt, pepper, and smoked paprika.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'High' or 'More'. Add the olive oil and wait about 2 minutes until the oil is shimmering.
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3
Place the chicken thighs in the pot, skin-side down. Work in batches if necessary to avoid crowding. Sear for 5-6 minutes until the skin is crispy and deep golden brown.
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4
Flip the chicken and sear the bottom side for another 2 minutes. Remove the chicken to a plate and set aside; it will not be fully cooked at this stage.
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5
Add the smashed garlic cloves and minced shallots to the remaining fat in the pot. Sauté for 1-2 minutes until fragrant and the shallots are translucent.
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6
Pour in the chicken broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot; this prevents the 'Burn' signal and adds immense flavor to the sauce.
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7
Stir in the lemon juice, lemon zest, dried oregano, and red pepper flakes.
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8
Place the chicken thighs back into the pot on top of the liquid, keeping the skin side above the liquid line if possible to maintain some texture.
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9
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes (12 minutes if the thighs are exceptionally large).
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11
Once the timer goes off, allow the pressure to release naturally (NPR) for 5 minutes, then carefully perform a quick release for any remaining steam.
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12
Open the lid and transfer the chicken to a serving platter. If you want extra crispy skin, you can pop them under a kitchen broiler for 2-3 minutes.
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13
Switch the Instant Pot back to 'Sauté'. Let the sauce bubble and reduce by about a third, which should take 3-5 minutes.
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14
Turn off the heat. Whisk in the cold cubed butter one piece at a time until the sauce is glossy and thickened. Stir in the fresh parsley.
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15
Pour the luscious garlic-lemon sauce over the chicken and garnish with fresh lemon slices before serving.
💡 Chef's Tips
Always deglaze the pot thoroughly after searing to avoid the 'Burn' error and to incorporate those flavorful caramelized bits. For the best sauce consistency, ensure the butter is cold when you whisk it in at the end; this creates an emulsion rather than just melting into oil. If using skinless thighs, reduce the initial sear time to 3 minutes per side. Don't skip the natural pressure release (NPR) for 5 minutes; it allows the muscle fibers to relax, ensuring the chicken is tender rather than rubbery. You can swap the chicken broth for a dry white wine like Sauvignon Blanc for a more sophisticated, acidic flavor profile.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes to soak up every drop of the lemon sauce. Pair with a crisp, chilled glass of Chardonnay or a sparkling mineral water with a twist of lime. Accompanied by roasted asparagus or sautéed green beans with toasted almonds for a touch of crunch. Serve alongside warm crusty sourdough bread for dipping into the extra garlic butter sauce. Top with a sprinkle of feta cheese or capers if you enjoy a more Mediterranean-style salty kick.