Enjoy a delicious pressure cooking recipe with this Instant Pot Chicken Thighs with Lemon Pepper Glaze recipe, perfect for a busy weeknight dinner.
It is so good and made with wholesome ingredients to make the perfect juicy chicken thighs. When you make the lemon pepper glaze recipe with this instant pot chicken thighs recipe.
While the number of ingredients might make this recipe look daunting, it is actually an easy recipe to make up with frozen chicken even and still get so much flavor.
Delicious recipe ideas to serve with this instant pot chicken thigh recipe:
Ingredients used to make Instant Pot Chicken Thighs with Lemon Pepper Glaze:
- Boneless skinless chicken thighs (we prefer fresh or frozen boneless as opposed to bone-in chicken thighs)
- Sea salt
- Ground black pepper
- Garlic powder
- Low-sodium chicken stock
- Small onion, roughly chopped
- Garlic cloves, whole
Lemon Pepper Glaze (Optional)
- Olive oil
- Small onion, finely diced
- Salt
- Cloves garlic, minced
- Large lemons, juice of
- Lemon zest
- White wine
- Cooking liquid (from the chicken)
- Rosemary sprig
- Ground black pepper
- Cornstarch
- Water
- Fresh parsley, chopped
How to make Instant Pot Chicken Thighs with Lemon Pepper Glaze:
For the chicken
- Place the chicken, salt, ground black pepper, and garlic powder in the bottom of the pot of your Instant Pot.
- Add the low-sodium chicken stock to the boneless chicken thighs.
- Add the chopped onion and garlic cloves.
- Give everything a stir with a wooden spoon.
- Close the lid, set the Instant Pot to cook on high pressure for 10 minutes (14 minutes if the thighs are frozen), and let it do the rest. Once the cook time is done, allow the pressure to do a natural release of the pressure before opening the valve to do a quick release of the remaining pressure.
- Once the chicken has reached the desired internal temperature of 165 degrees F remove the chicken from the inner pot and serve as is, with lemon pepper glaze, or shredded in your favorite casserole.
For the glaze (make this while the chicken is cooking)
- In a saucepan over medium-high heat, heat the olive oil.
- Add the diced onion and the salt and sauté until translucent (about 2 minutes).
- Add the garlic and sauté until fragrant (about 30 seconds) and slightly golden brown.
- Stir in the lemon juice, lemon zest, white wine, cooking liquid, rosemary sprig, and ground black pepper and mix.
- Bring the mixture to a boil and let it reduce for about 2-3 minutes.
- Make a cornstarch slurry by combining the cornstarch and the water in a small bowl and whisking until. homogenous.
- Whisk the cornstarch slurry into the sauce and continue to cook for 1 minute until thickened.
- Remove from the heat and stir in the parsley.
- Spoon the sauce over the cooked chicken.
How to store this juicy instant pot chicken thighs recipe:
After you are done enjoying your chicken thighs recipe, place the remaining chicken into an airtight container, placing it in the fridge to save it for next time.
What to serve with chicken recipes:
Other instant pot recipes:
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Serves: 4 (2 small thighs each)
Instant Pot Chicken Thighs with Lemon Pepper Glaze Recipe
Ingredients
Chicken
- 8 boneless, skinless chicken thighs (fresh or frozen)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup low sodium chicken stock
- 1 small onion roughly chopped
- 3 garlic cloves whole
Lemon Pepper Glaze (optional)
- 1 Tablespoon olive oil
- ½ small onion finely diced
- ½ teaspoon salt
- 5 garlic cloves minced
- 2 large lemons juice of
- 1 teaspoon lemon zest
- 2 Tablespoons *white wine
- ¾ cup cooking liquid (from the chicken)
- 1 rosemary sprig
- ½ teaspoon ground black pepper
- 1 teaspoon cornstarch
- 2 Tablespoons water
- 2 Tablespoons fresh parsley chopped
Instructions
Chicken
Place the chicken, salt, ground black pepper, and garlic powder in the bowl of your Instant Pot.
Add the low-sodium chicken stock.
Add the chopped onion and garlic cloves.
Give everything a stir.
Close the lid, set the Instant Pot to cook on high for 10 minutes (14 minutes if the thighs are frozen), and let it do the rest. Once the cooking time is done, allow the pressure to release naturally before opening.
Serve as is, with lemon pepper glaze, or shredded in your favorite casserole.
For the glaze (make this while the chicken is cooking)
In a saucepan over medium-high heat, heat the olive oil
Add the diced onion and the salt and sauté until translucent (about 2 minutes)
Add the garlic and sauté until fragrant (about 30 seconds)
Stir in the lemon juice, lemon zest, white wine, cooking liquid, rosemary sprig, and ground black pepper and mix
Bring the mixture to a boil and let it reduce for about 2-3 minutes
Make a cornstarch slurry by combining the cornstarch and the water in a small bowl and whisking until homogenous
Whisk the cornstarch slurry into the sauce and continue to cook for 1 minute until thickened
Remove from the heat and stir in the parsley
Spoon the sauce over the cooked chicken
Notes
*Feel free to use Chicken Broth in place of White Wine.
Nutrition
Calories: 363 kcal · Carbohydrates: 13 g · Protein: 46 g · Fat: 13 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Trans Fat: 0.04 g · Cholesterol: 215 mg · Sodium: 1097 mg · Potassium: 798 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 246 IU · Vitamin C: 37 mg · Calcium: 66 mg · Iron: 3 mg
Equipment
Instant Pot
Saucepan
Wooden Spoon
Whisk
Recipe Details
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