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!
Instant Pot Garlic Parmesan Chicken Recipe
Instant Pot chicken thighs is one of my go-to recipes for busy weeknights, but sometimes I want to change things up a little bit. These Instant Pot garlic Parmesan chicken thighs help me keep things interesting with an Italian twist on a family-favorite recipe.
What really sends this recipe over the top is the garlic Parmesan sauce that I coated the thighs in! 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.
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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 prefer to make this with skin-on chicken thighs. I love that crispy skin! However, you can opt for skinless thighs if preferred.
- 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.
Instant Pot Garlic Parmesan Chicken Thighs Recipe
Ingredients
For the Chicken Thighs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 4 bone-in, skin-on chicken thighs
- 1 cup water or chicken stock
For the Garlic Parmesan Sauce
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- 4 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon red pepper flakes optional
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Equipment
- Instant Pot
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 unsalted 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
- 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 unsalted butter, 2 tablespoons olive oil, 4 cloves garlic, 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 freshly grated Parmesan cheese, 2 tablespoons chopped fresh 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
How to Make Instant Pot Garlic Parmesan Chicken Thighs Step by Step
Sear the Chicken: Heat the Instant Pot using the Saute-Normal function. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Pat 4 bone-in, skin-on chicken thighs dry with a paper towel and season them lightly with salt and pepper. 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.
Cook the Chicken: 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 1 cup of 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. 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.
Make the Sauce: Heat the Instant Pot using the Saute-Normal function. Add 2 tablespoons of unsalted butter, 2 tablespoons of olive oil, 4 minced garlic cloves, and ½ teaspoon of red pepper flakes, if using. When the butter has melted and the garlic has started to turn golden, add ¼ cup of freshly grated Parmesan cheese and 2 tablespoons of chopped fresh parsley and stir to combine. 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.
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