Instant Pot Garlic Butter Chicken

Make this Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!

Make this Quick & Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet & savory garlicky aroma. Perfect family meal for hectic weeknights!

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4.91 from 11 votes

How has your year been so far?

We started our year with a big move! Things got quite crazy & hectic with all the packing up, sorting out, donating, cleaning up…

When time and energy are a luxury, and most kitchenware all packed up (plus getting tired of pizza…hehe~), all you want are some quick & easy comforting meals.

Make this Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!

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Instant Pot to the rescue!!

Overnight set-it-and-forget-it Instant Pot Steel Cut Oats for the morning, dump-it-all-in Soothing Instant Pot Chicken Congee for lunch, and Pot-in-Pot Garlic Butter Chicken & Rice for dinner.

Few ingredients, little prep time – quick yummy family meals all done in the magic pot! yaasss! 😀

 


 

Ingredients for Instant Pot Garlic Butter Chicken

Thickener

  • 2 ½ tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Quick & Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken) Ingredients

 


 

Tools for Instant Pot Garlic Butter Chicken

 


 

How to Make Instant Pot Garlic Butter Chicken

1

Prepare Pressure Cooker


Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function).

how to use instant pot - saute more function

Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

 

2

Prepare Chicken Thighs


4 – 8 (we used 811g) chicken thighs
Salt and black pepper to taste


Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.

 

3

Brown Chicken Thighs


Chicken thighs, from above
1 tablespoon (15ml) olive oil
Salt and black pepper to taste


*Pro Tip 1: If you like crisp skin, skip this browning step and finish under broiler after pressure cooking the chicken thighs.

Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot.

Place 4 chicken thighs (skin side down) in Instant Pot.

*Pro Tip 2: Do not overcrowd the chicken thighs.

Season the meat side lightly with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 4 minutes).

Quick & Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): brown chicken thighs in Instant Pot

Flip and brown the meat side for 1 ½ minute.

Quick & Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): flip and brown the meat side of chicken thighs in Instant Pot

Then, remove chicken thighs and set aside.

*Note: If you are preparing 8 chicken thighs, repeat this step for the remaining 4 chicken thighs.

 

4

Sauté Garlic


1 whole bulb (56g) garlic, crushed
1 – 2 tablespoons (14g – 28g) unsalted butter


Add 1 – 2 tbsp (14g – 28g) unsalted butter and crushed garlic. Sauté for 45 seconds – 1 minute until fragrant.

Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): saute unsalted butter and crushed garlic until fragrant

 

5

Deglaze


¾ cup (188ml) unsalted chicken stock


Add ¾ cup (188ml) unsalted chicken stock in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): deglaze Instant Pot with unsalted chicken stock by scrubbing flavorful brown bits off the bottom of inner pot

 

6

Pressure Cook Garlic Butter Chicken


Browned chicken thighs, from above
A pinch (0.4g) dried rosemary
2 tablespoons (30ml) light soy sauce


Add 2 tbsp (30ml) light soy sauce, and a pinch of rosemary (rub rosemary with your fingers to “activate” them).

Give it a quick stir and place 4 – 8 browned chicken thighs in the pot.

Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): pressure cook chicken thighs

Close lid and pressure cook:

  • Pressure Cooking Method: High Pressure for 5 minutes, then 10 minutes Natural Release

*Pro Tip: if Floating Valve doesn’t drop after 10 minutes, turn Venting Knob to the Venting Position to release remaining pressure.

Turn off the heat. Open the lid carefully.

 

7

Thicken Gravy


Thickener
2 ½ tablespoons (22.5g) cornstarch

3 tablespoons (45ml) cold water
Salt and black pepper to taste


Set aside the cooked chicken thighs on a chopping board.

Press Cancel button, then Sauté button to heat up the sauce.

In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water.

Mix it in one third at a time until desired thickness.

Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken): thicken butter garlic gravy with cornstarch

Taste the gravy and season with more salt & black pepper if necessary.

 

8

Serve Instant Pot Garlic Butter Chicken


Drizzle buttery garlic sauce on the chicken and serve with your favorite side dishes.

Make this Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!

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Make this Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!

Instant Pot Garlic Butter Chicken

Make this Quick & Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!
4.91 from 11 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Servings: 6
Calories: 368
Author: Amy + Jacky

Ingredients

Thickener

  • 2 ½ tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Prepare Chicken Thighs: Pat dry the chicken thighs’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
  • Brown Chicken Thighs: Pour 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Place 4 chicken thighs (skin side down) in Instant Pot. Do not overcrowd. Season the meat side lightly with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 4 minutes). Flip and brown the meat side for 1 ½ minute. Remove and set aside.
    *Note: If you are preparing 8 chicken thighs, repeat this step for the remaining 4 chicken thighs.
    *Pro Tip: If you like crisp skin, skip this browning step and finish under broiler after pressure cooking the chicken.
  • Sauté Garlic: Add 1 - 2 tbsp (14g - 28g) unsalted butter and crushed garlic. Sauté for 45 seconds - 1 minute until fragrant.
  • Deglaze: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Garlic Butter Chicken: Add 2 tbsp (30ml) light soy sauce, and a pinch of rosemary (rub rosemary with your fingers to “activate” them). Give it a quick stir and place 4 - 8 browned chicken thighs in the pot. Close lid and pressure cook at High Pressure for 5 minutes, then 10 minutes Natural Release (if Floating Valve doesn’t drop after 10 minutes, turn Venting Knob to the Venting Position to release remaining pressure). Turn off the heat. Open the lid carefully.
  • Thicken Gravy: Set aside the cooked chicken thighs on a chopping board. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season with more salt & black pepper if necessary.
  • Serve: Drizzle buttery garlic sauce on the chicken and serve with your favorite side dishes.
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Nutrition:

Calories: 368kcal | Carbohydrates: 7g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 450mg | Potassium: 352mg | Vitamin A: 165IU | Vitamin C: 2.9mg | Calcium: 28mg | Iron: 1.3mg
Course: Dinner, Gluten Free, Lunch, Main Course, Meat, Quick Meals, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 


 

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Make this Quick and Easy Instant Pot Garlic Butter Chicken Recipe (Pressure Cooker Garlic Butter Chicken). Buttery comforting chicken thighs packed with sweet and savory garlicky aroma. Perfect family meal for hectic weeknights!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Delicious but too salty. Either cut out the soy sauce or watch the salting of the raw chicken. We did it with skinless thighs and it worked well.

  2. Hello!
    In your ip frozen chicken breast recipe, it said to use 2 chicken breasts. I’d like to make 4 pieces, so do I need to change or adjust anything in the recipe/ directions?

    1. Hi Juhn,

      If you are talking about the frozen chicken breast recipe, you will want to reduce the natural release time by a minute or two as the get up to pressure time will be longer.

      Please take care
      Jacky

    1. Hi Sara,

      Thank you for your question 🙂

      This recipe will work, but I recommend adding 2 minutes to the recipe.

      Please take care & have fun cooking
      Jacky

  3. Thank you for the recipe! I’d like to try putting the chicken under the broiler; do I put the gravy over the chicken before transferring to the oven?

    1. Hi Teri,

      Thank you so much for your kind words and question 🙂

      Yes, you can glaze the chicken with some gravy on top before broiling.

      Have fun cooking & please take care
      Jacky

  4. Tis is so good I can’t keep chicken thighs in the freezer. Mhy wife just went to the market because she craves them TODAY

  5. I just tried to print out this recipe and it gave me the recipe for IP Roasted Potatoes. Went back and checked again, nope wasn’t me. Says Instant Pot Garlic Butter Chicken at the top of the page, and on the printed recipe, and at the bottom of the page I printed. Wrong recipe in the middle. Just thought I’d let you know.

  6. Wow!! Made this recipe last night and I have been officially requested to add this to our meal rotation.

    I used boneless, skinless Thighs and drumsticks from Costco for this. Even with the extra olive oil I used, there was some sticking of the chicken to the bottom of the insert bowl. But it quickly cams clean with the deglaze step.

    My thickner failed. First attempt using cornstarch and it created a paste that was concrete- like in texture. When added it then remained very lumpy and never thickened the liquid. Just poured this liquid over the chicken -more soup like consistency.

    And for some reason I could not turn on my instant pot back to Sautee after pressure cooking. It would shut down each time a few moments after turning it back on. May use my other instant pot next time.

    Even with these minor exceptions the chicken came out great. Did not cook up all of the chicken. Will make another batch today and retry the gravy thickening step.

    This recipe is a winner!!

    1. Happy to hear you enjoyed it!
      Thank you so much for your kind words Steve 🙂

      If the paste was too concrete-like, you can mix in another tablespoon of water.

      Please take care & have a wonderful week
      Jacky

  7. Amazing dish! I’m a terrible cook but this was easy and delicious! The garlic butter sauce is ridiculously yummy, and was great on the broccoli I had for a side.

  8. For the natural release. Do you turn off the heat ? Or leave it on keep warm? Always confused about that. As i made your pot roast the other night and I didn’t read the instructions properly. I didn’t turn off the heat for a natural release lol oops! Thank you!

    1. Hi Jennifer,

      thank you for your question 🙂

      Either way would work because the “Keep Warm Function” will not kick in until after the IP has natural released.

      Take care & have fun cooking
      Jacky

  9. This was delicious! When I read the recipe required a whole bulb of garlic, my first reaction was that garlic would be to dominant and that’s all you would taste. But that was not the case at all. The gravy was incredible and I put it on the chicken and the rice and wanted more.

    1. Hi Jesse!

      So happy to hear you enjoyed the recipe!
      Thank you so much for your kind words and giving the recipe a go 🙂

      Please take care & have an amazing week
      Jacky

    1. Love your recipes! Would the time be different for frozen thighs? Also for wings you said cook 5 minutes & 10 minute NPR. Would frozen wings be the same cook time? Thank you

    2. Hi Laura,

      So happy to hear from you again 🙂 Hope you are doing well.

      I recommend increasing the cooking time by 2 minutes with frozen thighs. The cooking time will be the same for frozen wings.

      Please take care!
      Jacky

  10. I made this recipe tonight using boneless breasts. You told me to try cooking them for 4 minutes with an 8 minute npr. The chicken was perfectly cooked! So tender and juicy. Thank you so much!!

  11. I love your recipes! Last night I made the pulled pork and the flavors were amazing! The meat was so tender!! I would like to try this recipe using boneless chicken breasts. What would the cooking time be?

    1. Hi Vicki,

      thank you for your kind words and question 🙂

      Boneless chicken breasts will take roughly 4 minutes and 8 minutes natural release.

      Take care & have fun cooking
      Jacky

  12. Hello again, Amy and Jacky–just want to know if I need to change the cooking time if I double the recipe to serve 7-8 people (I have a 6 quart Instant Pot).
    Thanks,
    wiwaxia

    1. Hi Wiwaxia,

      thank you for your question 🙂

      I would recommend reducing the cooking time by a minute as the get up to pressure time will be longer.

      Take care & have fun cooking
      Jacky

  13. Hi! I am going to try this recipe tonight as my very first IP meal! I have the 8 qt Ultra — does anything need to be adjusted? I’ve heard the larger pots might need more liquid. Thank you!

  14. I’ve made this twice and love it! Chicken is so moist and yummy over white rice. Thank you, Amy and Jack! – Nicki

  15. I want to substitute the thighs for chicken wings as I have those in the freezer. Would it work with this recipe? Do I need to adjust the cooking time?

  16. One minor point- this recipe will not be gluten free unless you specifically use a gluten fee soy sauce. That’s a very easy adaptation, though, and this is definitely going on my menu SOON!

  17. I made this last night for the first time and it was delicious. Chicken was moist and sauce was heavenly. Even my 18 month old gobble up the chicken.

  18. Hello-
    Can’t wait to try this. I do not have time to make the chicken stock at home. Should I just get a “low sodium” chicken stock? Thanks in advance!

    1. Hi Ek,

      thank you for your question 🙂

      Yes, you can use low sodium chicken stock, but make sure to use less salt. Please taste & adjust the seasoning accordingly

      Take care & have fun cooking
      Jacky

  19. Ok. This recipe is magic. The chicken is so moist and perfectly cooked and the gravy is beyond delicious! We added some potatoes on top (washed and then quartered) and those came out perfectly as well! Thank you so much for this recipe – will definitely be making again and again.

    1. Thank you so much for your kind words Megan 🙂

      We were thinking of serving this with quartered potatoes as well!

      Take care & have a great week
      Jacky

  20. I am thinking of buying an Instant Pot. I am single and love good food. Unfortunately, the marketplace ignores all the single and 2-person households. I have found an Instant Pot at Walmart that is a 3 quart. Do you think that would still create good food or should I get the 5 quart?

    It might be best to get one that could serve 4 people in case I had company. What are your thoughts?

    The same problem is true for recipes. The smallest they come are for 4-6 people. It would be so much simpler to DOUBLE recipes from 2 to 4 or 6 instead of trying to divide a recipe for 4-6 people to fit one for 2 people.

    Just sharing my frustrations!

    1. Hi Dale,

      The Instant Pot 3 quart will be good for 1 – 2 people, but I would recommend going with the 6 quarts as you can always make less food in a bigger pot.

      Take care & have fun cooking
      Jacky

    2. I have a 3 qt and just halve the recipes. Works out great. If space in your kitchen isn’t an issue or you want to some day make larger batches of food like chili to freeze, get the 6 qt like Jacky suggested. I downsized from a 6 qt to a 3 qt and it has worked out just fine.

  21. This recipe comes just in time! I was wondering what to make for dinner this morning and then remember this recipe in your newsletter. 🙂 This is so easy and so good! I love how few ingredients it needs and the flavor is like east meets west. Just drizzle that sauce on rice and I’ll happily eat bowlfuls of it!

    Thank you again for another great recipe!

  22. Hi Amy and Jacky ……… Re: Garlic Butter Chicken ………… Looking at your pot with the garlic, it looks like your cloves are whole but the printed recipe says *crushed* …… I’m a little confused ……. which way should I cook the garlic in this recipe or does it really matter?

    Thanks !

    1. Hi Barbara,

      Thank you for tour question 🙂

      We used a whole garlic and we first separated it into cloves and used our knife to crush each of the cloves.

      Take care & have fun cooking
      Jacky

  23. If I take the skin off the chicken before cooking, can I still do the browning step, to get a little sear on the meat?

    This recipe looks delicious, especially the gravy! I can’t wait to try it! 🙂

    1. Hi Vilya,

      thank you for your kind words and question 🙂

      It will be better to take the skin off after cooking as the skin will help protect the chicken meat from drying out.

      Take care & have fun cooking!
      Jacky

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