Make this Quick & Easy Instant Pot Garlic Butter Chicken (Pressure Cooker Garlic Butter Chicken). Buttery rich, deliciously comforting chicken thighs packed with sweet & savory garlicky aroma. Perfect family meal for hectic weeknights!
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.
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
- 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
Thickener
- 2 ½ tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) cold water
Tools for Instant Pot Garlic Butter Chicken
- Instant Pot Electric Pressure Cooker
- Bamboo Wooden Spoons
- Small Mixing Bowl
Step-by-Step Guide: Instant Pot Garlic Butter Chicken
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
*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).
Flip and brown the meat side for 1 ½ minute.
Then, remove chicken thighs and set aside.
*Note: If you are preparing 8 chicken thighs, repeat this step for the remaining 4 chicken thighs.
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:
- 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.
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 Instant Pot Garlic Butter Chicken
Drizzle buttery garlic sauce on the chicken and serve with your favorite side dishes.
Time for making Garlic Butter Chicken in Instant Pot!
Instant Pot Garlic Butter Chicken
Ingredients
- 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
Thickener
- 2 ½ tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) cold water
Equipment
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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. 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.
Notes
Nutrition
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