Instant Pot Garlic Butter Chicken Recipe

If you are ready to indulge in a mouthwatering meal that is both quick and bursting with flavor, this Instant Pot Garlic Butter Chicken Recipe is your new best friend in the kitchen. Perfectly tender chicken thighs soak up the rich, garlicky buttery sauce cooked to perfection in the Instant Pot, ensuring every bite is juicy and savory. Whether you’re looking for a comforting dinner or an easy-to-make recipe to impress friends, this dish brings a warm and satisfying experience that feels like a hug on a plate.

Ingredients You’ll Need

The magic of this Instant Pot Garlic Butter Chicken Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to bring out rich flavors, tender textures, and a beautiful golden color that makes the dish as inviting visually as it is delicious.

• Chicken thighs: Opt for 4 to 8 pieces with skin on to get the juiciest, most flavorful results.
• Unsalted butter: 1 to 2 tablespoons add a lush, creamy base to the sauce without overpowering it.
• Whole head of garlic: Crushed gently, garlic infuses the chicken with a robust punch of aroma and taste.
• Dried rosemary: A pinch provides a subtle herbal note that complements the garlic beautifully.
• Unsalted chicken stock: ¾ cup is perfect for deglazing and creating a savory cooking liquid.
• Fine table salt: Just a touch to bring out the natural flavors without making it salty.
• Regular soy sauce: 2 tablespoons enrich the dish with umami depth and color.
• Black pepper: Freshly ground to taste, adding a gentle heat and complexity.
• Cornstarch: 2½ tablespoons, used to thicken the sauce for that perfect gravy consistency.
• Cold water: 3 tablespoons, to mix with the cornstarch creating a smooth slurry for thickening.

How to Make Instant Pot Garlic Butter Chicken Recipe

Step 1: Sauté Garlic and Butter

Start by setting your Instant Pot to “Sauté More” and wait until it reads “HOT,” which takes about 8 minutes. Add the unsalted butter, crushed garlic, and a pinch of dried rosemary. Sauté everything for 45 seconds to a minute until the aroma fills your kitchen – this step is where the flavor foundation really begins.

Step 2: Deglaze the Pot

Pour in ¾ cup of unsalted chicken stock and use a wooden spoon to gently scrape up all those delicious browned bits stuck to the bottom. This is key to unlocking deep flavor that will carry through the entire dish.

Step 3: Pressure Cook the Chicken

Next, stir in fine table salt and soy sauce, then arrange your chicken thighs skin side up in the Instant Pot. Close the lid, making sure the venting knob is in the sealing position. Set to pressure cook on high for 5 minutes and then allow a natural release for 10 minutes. This method ensures perfectly tender chicken packed with savory goodness.

Step 4: Thicken and Season the Garlic Butter Sauce

Carefully remove the chicken and place on an oven tray. Hit the “Cancel” button then “Sauté” again to bring the sauce to a simmer. In a small bowl, combine cornstarch and cold water into a slurry and stir it into the sauce gradually until it thickens to your desired consistency. Taste and adjust salt and pepper as needed before drizzling over the chicken.

Step 5: Optional—Crisp the Chicken Skin

If you like your chicken skin crispy and caramelized, generously coat the chicken with the butter garlic sauce, then either broil it in the oven for a few minutes or use the Air Fryer function on your Instant Pot at 400°F for 15 minutes. This extra step gives a delightful crunch that contrasts wonderfully with the tender meat underneath.

How to Serve Instant Pot Garlic Butter Chicken Recipe

Garnishes

A sprinkle of fresh parsley or chives brightens the rich garlic butter flavors and adds a pop of color. A few lemon wedges on the side also provide a citrusy zing that cuts through the buttery richness beautifully.

Side Dishes

This chicken pairs wonderfully with simple sides like steamed rice, creamy mashed potatoes, or even roasted vegetables. The buttery garlic sauce acts as an irresistible gravy for your side, tying the whole meal together in a comforting harmony.

Creative Ways to Present

For a dinner party, try plating this chicken atop a bed of garlic-infused polenta or creamy risotto. You could also serve the chicken sliced with a drizzle of the warm butter sauce over roasted asparagus or green beans for a colorful, elegant presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Instant Pot Garlic Butter Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more after resting, making it just as delicious the next day.

Freezing

This chicken freezes beautifully. Divide into meal-sized portions, store in freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently reheat in a skillet over medium-low heat or in the microwave, spooning some sauce over the chicken to keep it moist. Avoid overheating to maintain tender texture and flavor integrity.

FAQs

Can I use chicken breasts instead of thighs in this Instant Pot Garlic Butter Chicken Recipe?

Absolutely! Chicken breasts can be used, but they are leaner and may cook faster, so adjust cooking time to avoid drying out the meat. Using thighs usually yields juicier results.

Do I need to peel the garlic before crushing it?

Yes, peeling the garlic is recommended as it allows the flavors to infuse the butter and chicken more effectively. Crushing garlic after peeling releases its oils and aroma fully.

Is it possible to make this recipe without soy sauce?

Yes, you can omit soy sauce for a milder flavor or substitute with tamari for a gluten-free option. Keep in mind that soy sauce adds a lovely umami boost to the dish.

Can I double this recipe for a larger crowd?

Yes, just be sure not to overcrowd the Instant Pot. Cook in batches if needed to ensure even cooking and maintain the quality of the chicken.

What’s the best way to get crispy skin using the Instant Pot?

Since the Instant Pot doesn’t crisp skin during pressure cooking, the best method is the optional broiling step or using the air fryer lid to finish the chicken, which caramelizes the sauce and crisps the skin beautifully.

Final Thoughts

This Instant Pot Garlic Butter Chicken Recipe has quickly become a go-to in my kitchen for busy weeknights or whenever I want to impress without fuss. The blend of rich garlic butter sauce with tender chicken thighs and the ease of the Instant Pot makes each meal deliciously stress-free. I can’t wait for you to try it and enjoy every luscious bite just like I do!

Instant Pot Garlic Butter Chicken Recipe

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This Instant Pot Garlic Butter Chicken recipe delivers tender, juicy chicken thighs infused with rich garlic and buttery flavors, complemented by a fragrant rosemary and a savory soy sauce-enhanced gravy. The dish is quick to prepare, pressure-cooked for perfectly cooked chicken, and offers an optional step to crisp the skin using either an oven broiler or the Instant Pot air fryer lid for an irresistible finish.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Chicken

• 4 – 8 (811g) chicken thighs

Garlic Butter Sauce

• 1 – 2 tablespoons (14g – 28g) unsalted butter
• 1 whole head (56g) garlic, crushed
• a pinch (0.4g) dried rosemary
• ¾ cup (188ml) unsalted chicken stock
• ⅛ teaspoon (0.88g) fine table salt
• 2 tablespoons (30ml) regular soy sauce
• Salt and black pepper to taste

Thickening Agent

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

Instructions

1. Sauté Garlic: Heat up the Instant Pot using the “Sauté More” function and wait until it indicates “HOT” (approximately 8 minutes). Add 1 to 2 tablespoons of unsalted butter, crushed garlic, and a pinch of dried rosemary. Sauté for 45 seconds to 1 minute until the mixture becomes fragrant.
2. Deglaze Instant Pot: Pour in ¾ cup of unsalted chicken stock and deglaze by scraping and loosening the browned bits stuck to the bottom of the pot using a wooden spoon, incorporating those flavors into the sauce.
3. Pressure Cook Garlic Butter Chicken: Add ⅛ teaspoon of fine table salt and 2 tablespoons of soy sauce to the pot, stirring briefly. Arrange 4 to 8 chicken thighs skin side up inside the Instant Pot. Close the lid securely with the venting knob in the sealing position, then set to pressure cook on High Pressure for 5 minutes. Allow a natural pressure release for 10 minutes before carefully removing the lid.
4. Thicken and Season Gravy: Transfer the cooked chicken to an oven tray and press the Cancel button on the Instant Pot. Turn on the Sauté function again to bring the garlic butter sauce to a simmer. In a small bowl, combine 2½ tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Gradually add this mixture to the sauce, stirring in thirds until the desired thickness is reached. Taste and adjust seasoning with additional salt and black pepper if needed. Drizzle the thickened buttery garlic sauce over the chicken before serving.
5. Optional Flavor-Boosting Step – Crisp Chicken Skin: Generously coat the chicken with the butter garlic sauce. For oven or toaster oven users: place the chicken on a tray and broil on the highest setting for a few minutes until the sauce caramelizes and the skin crisps. For Instant Pot air fryer lid users: place the chicken on the air fryer tray, position it on the middle rack inside the Instant Pot, and secure the Air Fryer Lid. Select the Airfry function at 400°F and set the cooking time to 15 minutes. Air fry any additional batches similarly. Optionally, drizzle more buttery garlic sauce on the chicken before serving.

Notes

• Use skin-on chicken thighs to achieve a crispy, flavorful skin during the optional broiling or air frying step.
• Adjust the amount of garlic and butter according to taste preferences for a milder or stronger flavor.
• If the gravy thickens too much, thin with a splash of chicken stock or water.
• For best results, ensure the Instant Pot is properly sealed before pressure cooking.
• Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.