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4.91 from 21 votes

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!
Servings 6
Total Time 35 mins


  • 4 - 8 (we used 811g) chicken thighs
  • 1 whole bulb (56g) garlic , crushed
  • 1 tablespoon (15ml) olive oil
  • 1 - 2 tablespoons (14g - 28g) unsalted butter
  • A pinch (0.4g) dried rosemary
  • 2 tablespoons (30ml) regular soy sauce
  • ¾ cup (188ml) unsalted chicken stock
  • Salt and black pepper to taste


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


  • 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. Lightly season with 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) regular 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.


*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 368kcal


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