Get dinner on the table in less than 30 minutes with this delicious Instant Pot garlic chicken parmesan chicken thighs recipe. Chicken is coated in a rich and delicious sauce for one quick and easy family meal.
Chicken thighs with Garlic parm sauce
After a busy day when you don’t want to spend hours in the kitchen, this Instant Pot garlic chicken parmesan chicken thighs recipe is a winner!
Crispy chicken thighs are coated in a rich and flavorful sauce, and it’s perfect for hearty meal that will please everyone.
Grab your pressure cooker and let’s go!
Be sure to try my Honey Mustard Chicken Thighs and Tandoori Chicken Thighs too!
Why You’ll Love these Garlic Parmesan Chicken Thighs:
- Quick: Ready to serve in less than 30 minutes, this is a great last minute recipe when you need to get dinner on the table in a hurry!
- One Pot: Everything is all prepped and cooked in the Instant Pot, so clean up is a breeze!
- Simple Ingredients: There’s only a few ingredients you need to make this recipe, and a lot of which you will have to hand already.
How to make Instant Pot garlic chicken parmesan chicken thighs
Be sure to see the recipe card below for full ingredients & instructions!
- Saute the chicken thighs in the Instant Pot til golden brown.
- Place the thighs on top of a trivet, pour in the stock and cook.
- Manually release and remove the thighs from the pot.
- Make the garlic parm sauce on the saute function.
- Toss the thighs in the sauce and serve.
Can you make it ahead of time?
These chicken breasts are great for quick meals, but make up a double batch to enjoy later in the week. The thighs and sauce will keep well for two to three days and can be reheated in the oven at 350F for 15 minutes til warmed through.
Can you make this recipe with breasts?
Yes! 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 form 10 and you are good to go!
What do you serve it with?
I love to serve this dish with pasta— with extra sauce spooned over top. But it is also delicious with rice, potatoes, or a side salad.
Recipe Tips and Notes
- 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.
- If you don’t have the trivet insert for your instant pot, these chicken thighs can be made without that.
I love how quick and easy this Instant Pot garlic parmesan chicken is to make. It so delicious and is sure to keep hungry mouths happy!
More Instant Pot Recipes
- Instant Pot Chicken Tikka Masala
- Instant Pot Chicken Pot Pie
- Instant Pot Chicken Drumsticks
- Instant Pot Whole Chicken
- Instant Pit Chicken Piccata
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Garlic Parmesan Chicken Thighs
Ingredients
To cook the chicken
- 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
To cook the chicken
- Heat the Instant Pot using the Saute-Normal function. Add the olive oil and butter.
- Pat the 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.
- 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.
- 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.
To make 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.
- When the butter has melted and the garlic has started to turn golden, add the parmesan and fresh chopped parsley and stir to combine.
- Return the chicken thighs to the Instant Pot and toss to combine– make sure the chicken thighs get coated on all sides with the garlic parmesan sauce.
- Serve immediately.
- Store any leftover chicken in an airtight container in the refrigerator for up to 2 days.
Notes
- I love to serve this dish with 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 that.
- 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.
Leave a Review