Instead of complaining about chicken for dinner, everyone will be asking for these Instant Pot Chicken Thighs with Lemon Sauce. This recipe is quick, simple, and full of bright, comforting flavor.
I originally make a similar version in the slow cooker, but this adapts perfectly to the Instant Pot. While starting dinner in the morning can be convenient, there are plenty of nights when you need a fast, homemade meal. In those moments you don’t have to resort to frozen dinners or takeout—this Instant Pot version cooks in about 35 minutes with most of that time hands-off, producing tender chicken and a creamy lemon sauce everyone will enjoy.
One-pot meals are great because they cut down on dishes. The Instant Pot lets you brown the meat and pressure-cook the dish in the same pot, which saves time and delivers better flavor from the initial sear.
How long does it take to cook chicken thighs in an Instant Pot?
- Actual high-pressure cook time for boneless chicken thighs: about 8 minutes.
- Allow extra time for the pot to come to pressure—typically 10–15 minutes after browning the chicken.
- For best results with meat, allow a 10-minute natural pressure release after cooking, then finish with a quick release.
How to make the lemon sauce in the Instant Pot
After pressure cooking, remove the chicken thighs and switch the Instant Pot to Sauté. Combine cornstarch with an equal amount of cold water to make a slurry, then whisk it into the pot with grainy mustard, lemon juice, and a splash of heavy cream. Bring the sauce to a simmer until it thickens, then spoon it over the chicken.
That’s all there is to it. The dish pairs well with roasted or steamed vegetables and baby potatoes. From start to finish you can plan on about 35–50 minutes depending on how long the pot takes to come to pressure, but most of that is hands-off time so you can prep a side or tidy the kitchen while it cooks.
Instant Pot Chicken Thighs with Lemon Sauce
Jennifer Draper
Pin Recipe
15 mins
35 mins
50 mins
Main Course
American
6
304 kcal
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon garlic and herb seasoning
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon grainy mustard
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
Instructions
- Turn the Instant Pot to Sauté and heat the olive oil and butter.
- Season the chicken with the garlic and herb seasoning and salt, then add the thighs to the pot.
- Sauté the chicken 3–4 minutes per side until lightly browned.
- Add the chicken broth, cover, seal the pot, and pressure cook on High for 8 minutes.
- Allow a 10-minute natural pressure release, then perform a quick release to release any remaining pressure.
- Remove the chicken and set aside. Return the pot to Sauté.
- Mix the cornstarch with an equal amount of cold water to form a slurry. Whisk the slurry into the pot along with the mustard, lemon juice, and heavy cream.
- Simmer until the sauce thickens, then serve the sauce over the chicken.
Nutrition
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