Instant Pot Garlic Butter Chicken
User Reviews
4.9
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Total Time
35 mins
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Servings
4 - 6
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Garlic Butter Chicken
Description
Instant Pot Garlic Butter Chicken features skin-on chicken thighs pressure cooked with crushed garlic, butter, dried rosemary, chicken stock, soy sauce, and salt. The recipe begins with sautéing garlic and rosemary in butter to release their aromas, then deglazing the pot with chicken stock to lift browned bits from the bottom. Chicken thighs are added skin side up to maintain a crisp element on top, and pressure cooked briefly for tenderness.
After cooking, the chicken is removed, and the remaining liquid is thickened using a mixture of cornstarch and cold water while reheated with the sauté function to create a garlic butter gravy. This method seals in flavor and keeps the chicken moist.
The dish pairs well with rice, potatoes, or vegetables, providing a rich and comforting main course with a glossy, buttery sauce. The use of unsalted ingredients allows precise seasoning adjustments. The included notes advise best using chicken thighs or legs and adjusting cooking times if substituting with other cuts. Feel free to adjust soy sauce amounts based on saltiness preferences.
Ingredients
- 4 - 8 (811g) chicken thighs
- 1 - 2 tablespoons (14g - 28g) butter unsalted
- 1 whole head (56g) garlic , crushed
- A pinch (0.4g) rosemary dried
- ¾ cup (188ml) chicken stock unsalted
- ⅛ teaspoon (0.88g) table salt fine
- 2 tablespoons (30ml) soy sauce regular
- salt to taste
- black pepper to taste
Thickener
- 2½ tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Instructions
- Sauté Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (roughly 8 mins). Add 1 - 2 tbsp (14g - 28g) unsalted butter, crushed garlic, and a pinch of dried rosemary to the Instant Pot. Sauté for 45 sec to 1 min until fragrant.
- Deglaze Instant Pot: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Garlic Butter Chicken: Add ⅛ tsp (0.88g) fine table salt and 2 tbsp (30ml) regular soy sauce. Give it a quick stir. Place 4 to 8 chicken thighs with skin side up in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Carefully remove the lid.
- Thicken and Season Gravy: Place cooked chicken on an oven tray. Press Cancel button, then Sauté button to heat up the garlic butter sauce. In a small mixing bowl, mix 2½ tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it into the garlic butter sauce one third at a time until the desired thickness. Taste gravy and season with more salt and black pepper if necessary. Drizzle the buttery garlic sauce on the chicken. Then, serve.
- Optional Flavor-Boosting Step - Crisp Chicken Skin: Coat chicken generously with butter garlic sauce.Option 1 – Oven or Toaster Oven: Place chicken on an oven tray. Put it under “Broil” function (or highest temperature setting) for a few minutes until the sauce is caramelized.Option 2 – Air Fryer or Air Fryer Lid: Place air fryer basket with the tray on the middle rack in Instant Pot. Layer chicken on air fryer tray. Place Air Fryer Lid on Instant Pot. Press “Airfry” button, set Temperature to 400°F and Cooking Time to 15 minutes. Then, air fry the second batch of chicken in Instant Pot. If you like, drizzle more butter garlic sauce on the chicken. Serve with side dishes and enjoy~
Notes
- Use chicken thighs or legs for best texture and cooking times; adjust if using other chicken parts.
- Unsalted chicken stock and butter help control seasoning; taste and adjust salt if substituting with salted versions.
- Soy sauce saltiness varies by brand; adjust quantity to preference.
- Rate the recipe if tried to provide feedback and improvements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 173mg | 7% |
| Potassium | 343mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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