Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Garlic Butter Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Tender chicken bites coated in a garlic butter sauce. Only 8 ingredients and your Instant Pot make this recipe fast and easy!

Ingredients

Scale
  • 2 Tbsp butter
  • 2 Tbsp minced garlic
  • 3 pounds boneless, skinless chicken thighs (see note)
  • 1 Tbsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 cup chicken broth
  • 2–4 Tbsp cornstarch

Instructions

Instant Pot Instructions: 

  1. Turn Instant Pot to sauté setting. Add in the butter and let it melt. Add in the garlic and sauté for 30 seconds. Turn off Instant Pot. 
  2. Add chicken into Instant Pot. Add in Italian seasoning, salt and cayenne pepper. Toss well to coat chicken. Pour in broth.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for whole chicken thighs (frozen or fresh) or 5 minutes for chicken thigh chunks. When time is up let pot sit for 10 minutes and then move the valve to venting. Remove the lid. 
  4. Place chicken on a platter.
  5. Thicken sauce with a cornstarch slurry. Turn your Instant Pot to the sauté setting. In a small bowl stir together 2-4 Tbsp of cornstarch with 4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
  6. Serve chicken drizzled with sauce.

Slow Cooker Instructions: 

  1. Add chicken, butter, garlic, Italian seasoning, salt and cayenne pepper into slow cooker. Toss to coat chicken with seasonings. Pour in the broth.
  2. Cover and cook on low for 4-6 hours. 
  3. In a small bowl stir together 2-4 Tbsp of cornstarch with 4 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Turn slow cooker to high and cook with the lid off for 20-30 minutes, or until sauce has thickened. 
  4. Serve chicken drizzled with sauce. 

Notes

Chicken thighs: I used boneless, skinless chicken thighs for this recipe. One option is to serve them as whole pieces. Another idea is to cut each chicken thigh into 4-5 pieces. The cooking time will be shorter in this case. Each piece will be coated well with the sauce (more surface area for deliciousness to coat). You can use frozen thighs for this recipe. Keep the same cooking time. The pot will take longer to come to pressure.

Chicken breasts: Try making this with chicken breast bite-size chunks. Only pressure cook for 3 minutes with a 5 minute natural pressure release. For full chicken breasts cook for 15 minutes. 

  • Category: Chicken
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-garlic-butter-chicken/

MENU