Instant Pot Chicken with Garlic and Herbs

There’s nothing like a warm, garlicky pan of chicken to make a home feel like a hug. I cook this Instant Pot Chicken with Garlic and Herbs when the weather turns chilly or when I simply need dinner to feel like a calm exhale. Between the first sizzle of garlic in butter and the fragrant steam that bursts when I lift the lid, the kitchen fills with cozy, dinner-party vibes even on a Tuesday. This recipe gives you juicy, tender chicken with a bright herb finish in under an hour — perfect for weeknights, lazy Sundays, or when you want comfort without fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 18 minutes (8 minutes pressure + 10 minutes natural release)
• Total Time: 35 minutes (includes searing and finishing)

Why This Recipe is Awesome

This recipe gives you tender, juicy chicken with a garlicky, herb-forward sauce that clings to every bite. You get a quick sear for flavor and color, then the Instant Pot finishes the job so the meat stays moist and shreddable. It’s simple enough for weeknights and elegant enough for guests — plus, the aroma of roasting garlic and thyme practically guarantees compliments. It’s so easy even your oven will feel left out.

Ingredients

For the Main Dish:

• 2 pounds boneless, skinless chicken thighs (about 8 small thighs)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 cup low-sodium chicken broth
• 2 tablespoons lemon juice (about 1 lemon)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
• 1 teaspoon dried rosemary or 1 tablespoon fresh chopped rosemary
• 1 teaspoon paprika (optional, for color)

For the Sauce / Garnish:

• 2 tablespoons fresh parsley, chopped
• Optional: 1 tablespoon butter to finish the sauce for extra richness
• Optional: lemon slices for serving

How I Make It

Step 1:

Pat the chicken dry and season both sides with salt, pepper, and paprika. Turn your Instant Pot to Sauté and add olive oil and 2 tablespoons butter. When the butter foams and the pan smells nutty, lay the thighs in a single layer. Listen for that satisfying sizzle — sear for about 2–3 minutes per side until golden-brown. You’re not trying to cook through, just build flavor and color.

Step 2:

Remove the chicken to a plate. Add the minced garlic to the pot and sauté for about 30 seconds until fragrant — don’t let it burn or it will taste bitter. Pour in 1 cup chicken broth and use a wooden spoon to scrape up brown bits (that’s where the flavor lives). Add lemon juice, thyme, and rosemary.

Step 3:

Return the chicken to the pot, nestling pieces into the broth. Secure the lid, set the valve to sealing, and pressure cook on High for 8 minutes. The kitchen will start to smell like garlic and herbs in a comforting, immersive way — like someone lighting a dinner candle that actually tastes good.

Step 4:

When the timer finishes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully open the lid and check for doneness: the chicken should reach an internal temperature of 165°F and pull apart easily with a fork. If you like a slightly thicker sauce, remove the chicken to a plate and simmer the sauce on Sauté for 2–3 minutes to reduce.

Step 5:

Stir in 1 tablespoon butter (if using) and chopped parsley to finish the sauce; spoon it over the chicken. Let the chicken rest for a couple of minutes so the juices redistribute. Serve with lemon slices and extra herbs — the bright citrus punch brings the whole dish to life.

Pro Tips

• Use boneless thighs for the juiciest results; breasts work but cook for 6 minutes under pressure and check temperature.
• If your sauce tastes flat, don’t be shy with lemon juice or a pinch more salt — acids and salt wake up flavors instantly.
• Don’t skip the sear. Those brown bits add deep, savory flavor that the Instant Pot can’t create on its own.
• Leftovers? Shred the chicken and toss with the sauce for sandwiches, salads, or a quick pasta toss.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press and sear extra-firm tofu, reduce pressure time) for a vegetarian option.
• Use Greek yogurt instead of butter in the finishing sauce for a tangier, lighter finish — it will change the texture to silkier.
• For dairy-free, replace butter with an extra tablespoon of olive oil.
• If you don’t have fresh herbs, dried herbs work — use one-third the amount of dried.

Variations & Tips

• Spicy: Add 1 teaspoon chili flakes or 1 tablespoon harissa to the broth for heat.
• Kid-friendly: Leave out the lemon and parsley, and serve with mashed potatoes or buttered noodles.
• Mediterranean twist: Add ¼ cup olives and a splash of white wine to the broth before pressure cooking.
• Smoky: Swap smoked paprika for regular paprika and finish with a squeeze of lime instead of lemon.
• Meal-prep twist: Shred the cooked chicken and freeze in portions with sauce for ready-made dinners.
• Creative twist: Stir in a spoonful of pesto at the end for a bright, herby pop that kids and adults both love.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken, cool slightly, then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth; that brings the sauce back to life.

Can I double the recipe?

Sure thing. Increase liquid slightly (add another ¼ cup broth) and avoid overfilling the Instant Pot — keep under the max fill line. Cook time stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you’re swapping.

How do I know it’s done?

Use an instant-read thermometer — the chicken should hit 165°F. You’ll also see it pull apart easily with a fork and feel juicy, not rubbery.

What if I don’t have ingredient X?

Garlic shortage? Use 1 teaspoon garlic powder. No fresh herbs? Use 1 teaspoon dried per tablespoon fresh called for.

How I Like to Serve It

I love this chicken over buttery mashed potatoes, with roasted carrots and a crisp green salad. It plays nicely with rice or buttered egg noodles too. For a weekend risk-free dinner, pile it on crusty bread and call it a sandwich — add pickles for attitude. This recipe fits cozy fall nights, weekday comfort, and even spring picnics if you serve it chilled in salads.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to avoid drying out.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!