Instant Pot Chicken Thighs with Garlic and Lemon

There are days when I need a meal that feels like it belongs in a nice restaurant but still fits into a busy weeknight. That’s where these lemon garlic chicken thighs come in. The Instant Pot does all the heavy lifting, and what you end up with is tender chicken bathed in a bright, garlicky sauce that begs to be spooned over rice, mashed potatoes, or even just some roasted veggies.

Why I Keep Coming Back to This Recipe

Chicken thighs are a true weeknight hero in my house. They stay juicy no matter what you do to them, and in the Instant Pot, they come out perfectly tender every time. What makes this dish a favorite, though, is the sauce — that balance of garlic, lemon, butter, and a little white wine makes the whole meal feel special without being fussy.

It’s one of those recipes that works on a Monday night just as well as it does for a Saturday dinner with friends. Sometimes I even double the recipe so we have leftovers, because nobody complains about reheating these the next day.

How I Usually Make It

In my Instant Pot, I stir together chicken stock, a little bouillon for depth, garlic, salt, basil, lemon zest, and sometimes a splash of white wine if I have it open. The chicken thighs go right into the mixture, then I scatter cubes of butter over the top. Ten minutes later, I release the pressure, add a good squeeze of lemon juice, and dinner is practically done.

If I want a bit more color, I pop the chicken under the broiler for a few minutes before tossing it back into the sauce. That little extra step makes it look like I spent way more time on dinner than I actually did.

Tricks That Make It Better

• Bouillon tip: I like using “Better than Bouillon” paste instead of cubes. It melts right into the sauce and gives it a rich flavor without over-salting.
• Skip the wine if needed: Some nights I don’t have an open bottle of white wine, so I just leave it out and use extra stock. The dish is still delicious.
• Don’t skimp on lemon zest: It adds a fresh pop of citrus flavor that doesn’t turn sour. Zesting before juicing is a habit that always pays off.
• Want creamy? If I’m craving comfort food, I’ll whisk in a splash of cream or stir in a spoonful of Greek yogurt at the end for a velvety sauce.

Make-Ahead and Freezer Tips

This dish is a meal prep dream. I often cook a batch, portion it with broccoli and rice, and store in containers for quick weekday lunches. It stays good in the fridge for four days and reheats well in the microwave.

It’s also freezer-friendly. I sometimes make freezer packs by combining the chicken and all the seasonings (minus the lemon juice) in a bag, then freeze. When I’m ready to cook, I thaw overnight and pop everything in the Instant Pot. It’s one of the easiest “set it and forget it” dinners.

How I Serve It at Home

Most of the time, I serve the chicken over rice so it can soak up that garlicky lemon sauce. On cozier nights, I pair it with creamy mashed potatoes and steamed broccoli. It’s also fantastic with couscous or cauliflower rice if you’re keeping it low carb.

For company, I’ve plated it with roasted vegetables and a side of crusty bread to mop up the sauce. Nobody leaves hungry, and I always get asked for the recipe.

Storage and Reheating

Cooked chicken thighs will keep in the fridge for up to four days. I usually reheat them in a skillet with a splash of stock or water so the sauce stays silky and the chicken doesn’t dry out. If freezing, I try to use them within three months for the best texture.

Questions I Hear About This Recipe

Can I use chicken breasts instead?
Yes, but reduce the cook time to 8 minutes at high pressure, followed by a quick release.

Can I make this without the Instant Pot?
Absolutely. A stovetop version works too — just simmer the chicken in the same mixture, covered, for about 25–30 minutes until tender.

Can I add veggies into the pot?
Potatoes could work if cut into chunks, though I usually prefer cooking them separately so they don’t soak up all the sauce. If you want to add softer veggies like zucchini or peppers, cook the chicken first, then simmer the vegetables in the sauce afterward until tender.

Final Thought

For me, this recipe proves that the Instant Pot isn’t just about speed — it’s about creating meals that taste like they’ve been simmering all afternoon, even when I’ve barely spent any time in the kitchen. These lemon garlic chicken thighs are comforting enough for a family dinner but elegant enough for guests, which makes them one of those recipes I know I’ll keep in rotation for years.

Also try these Instant Pot Chicken recipes:-

• Instant Pot Chicken Tenderloins
• Instant Pot Chicken Parmesan
• Instant Pot Chicken Marsala