Instant Pot Garlic Parmesan Chicken Thighs are exactly as amazing as they sound! This recipe takes less than 30 minutes to toss together and always has the most tender, flavorful results. I love whipping out my pressure cooker for this one!
When I’m in a time crunch (or just don’t want to spend forever in the kitchen), I love using my Instant Pot! The pressure cooker can truly work magic – like getting tender, perfectly cooked chicken thighs on the dinner table in under 30 minutes with minimal prep. What really sends this recipe over the top is the garlic parmesan sauce that the thighs get coated with! It’s definitely what keeps my family begging for this dinner on a weekly basis. No one can seem to get enough of that sauce… myself included! Once you try it, you’ll see why this garlic parmesan chicken thighs recipe is so crave-worthy.
What’s in this Instant Pot garlic parmesan chicken thighs recipe?
There’s a very good chance that you already have almost everything you need in your kitchen right now. This is one of my favorite budget-friendly recipes!
- Chicken: I love to make this with chicken thighs, but you can easily adapt this recipe to make it with breasts if you prefer. Reduce the cooking time to 8 minutes from 10 and you’re good to go!
- Butter: I usually prefer cooking with unsalted butter. That way, I can add more salt as needed and better control the amount of sodium in the dish.
- Garlic: For the very best flavor, try to only use freshly minced garlic instead of the jarred alternative.
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How to Store and Reheat
The thighs and sauce will keep well for 2-3 days in the refrigerator and can be reheated in the oven at 350°F for 15 minutes or until warmed through.
How to Freeze
You can freeze garlic parmesan chicken thighs for up to 3 months. Just note that the consistency of the sauce may change once frozen, thawed and reheated.
Notes and Tips
- I love to serve this dish with pasta with extra sauce spooned over the top! But it’s also delicious with rice, potatoes, or a side salad.
- If you don’t have the trivet insert for your pressure cooker, that’s alright! These chicken thighs can be cooked without it. Simply cook as instructed directly in the pot.
- I prefer to make this with skin-on chicken thighs. I love that crispy skin! However, you can opt for skinless thighs if preferred.
More Instant Pot Recipes We Love
- Instant Pot BBQ Chicken
- Instant Pot Chicken Piccata
- Instant Pot Chicken Parmesan Pasta
- Instant Pot Balsamic Chicken
- Instant Pot Adobo Chicken
Instant Pot Garlic Parmesan Chicken Thighs
Ingredients
For the Chicken Thighs:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 bone-in, skin-on chicken thighs
- 1 cup water or chicken stock
For the Garlic Parmesan Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves minced (about 1 tablespoon)
- ½ teaspoon red pepper flakes optional
- ¼ cup grated parmesan
- 2 tablespoons fresh chopped parsley
Instructions
For the Chicken Thighs:
- Heat the Instant Pot using the Saute-Normal function. Add the olive oil and butter.1 tablespoon olive oil, 1 tablespoon butter
- Pat the chicken thighs dry with a paper towel and season them lightly with salt and pepper.4 bone-in, skin-on chicken thighs
- When the butter has melted, add the chicken thighs skin side down and cook for 2-3 minutes, or until the chicken has started to turn golden brown.
- Flip the chicken and cook for an additional 2 minutes.
- Turn the Instant Pot off. Add the trivet to the bottom and place the chicken thighs, skin side up, on the trivet. Try not to overlap them too much. Pour in the water or chicken stock. Set the Instant Pot to the Manual Pressure Cook-Normal-High Pressure for 10 minutes. Make sure the pressure valve is in the “sealing” position.1 cup water or chicken stock
- The Instant Pot will take a few minutes to come to pressure and will then begin counting down from 10.
- When the Instant Pot has finished cooking, manually release the pressure by switching the valve to the “venting” position. Be careful–the vent will steam and may splatter.
- Remove the chicken thighs and set them aside. Remove the trivet and discard the water/stock.
For the Garlic Parmesan Sauce:
- Heat the Instant Pot using the Saute-Normal function. Add the butter, olive oil, garlic cloves, and red pepper flakes, if using.2 tablespoons butter, 2 tablespoons olive oil, 4 garlic cloves, ½ teaspoon red pepper flakes
- When the butter has melted and the garlic has started to turn golden, add the parmesan and fresh chopped parsley and stir to combine.¼ cup grated parmesan, 2 tablespoons fresh chopped parsley
- Return the chicken thighs to the Instant Pot and toss to combine–make sure the chicken thighs are coated on all sides with the garlic parmesan sauce.
- Serve immediately.
Notes
- I love to serve this chicken on a bed of pasta, with extra sauce spooned over top. But it is also delicious with rice, potatoes, or a side salad.
- If you don’t have the trivet insert for your Instant Pot, these chicken thighs can be made without it. Just continue to cook as instructed directly in the pot.
- I prefer to make this with skin on chicken thighs so that they get nice and crispy, but you can use skinless if you prefer.
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