When I want tender, juicy chicken in under 30 minutes, these Instant Pot garlic Parmesan chicken thighs are my weeknight hero! They’re perfect for meal prep, too–cook a batch on Sunday and enjoy flavorful, ready-to-go dinners all week. I use bone-in, skin-on chicken thighs to maximize flavor, and my pressure cooker locks in all the moisture. Finished in a silky garlic Parmesan sauce, it’s a family-approved dinner I crave again and again!
Garlic Parmesan Chicken Thighs in the Pressure Cooker
Instant Pot chicken thighs are already a staple in my kitchen, but these Instant Pot garlic Parm chicken thighs take things up a notch with an irresistible Italian-inspired twist. The meat turns out so moist and flavorful without constant attention, making it perfect for busy evenings.
The magic is all in the garlic Parmesan sauce: buttery, garlicky, and loaded with fresh herbs. It forms a silky coating right in the pressure cooker that hugs every bite of chicken, with a subtle kick from red pepper flakes if you like a little heat. My kids lick their plates clean every time!
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Broil for Crispy Skin
Pressure cooking these garlic Parm chicken thighs makes them super tender, but it will also soften their skin. If you prefer a nice, crispy skin on your thighs, I recommend transferring the cooked thighs to a baking sheet and broiling them for 2-3 minutes, until the skin is golden and crispy. This will add a great crunch without drying out the meat. Toss in the sauce just before serving to preserve the crispy texture.
Instant Pot Garlic Parmesan Chicken Thighs Recipe
Equipment
- 6 qt Instant Pot
Ingredients
For the Chicken Thighs:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 4 bone-in, skin-on chicken thighs (*)
- salt and pepper (to taste)
- 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)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
For the Chicken Thighs:
- Heat the Instant Pot using the "SAUTÉ – 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, 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.1 cup water
- 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.
For the Garlic Parmesan Sauce:
- Heat the Instant Pot using the "SAUTÉ – 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 cheese and parsley and stir to combine.¼ cup 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
- You can cook these thighs with or without the trivet insert with no changes.
- “MANUAL” may be labeled “PRESSURE COOK” on newer Instant Pot models.
- Properly cooked chicken thighs should reach 165-175°F internally at the thickest point near the bone.
- If your chicken thighs are very large (10-12 oz each), add 1-2 minutes to the pressure cook time.
- Optionally, broil for 2-3 minutes for crispy skin.
- Make sure the pot isn’t overly hot before adding garlic, and stir constantly to prevent a “burn” notice.
- If the sauce thickens too much, add a tablespoon or two of warm water or broth to loosen it.
- Taste before adding extra salt–the Parmesan already brings plenty of seasoning.
- For a creamier sauce, stir in 2-3 tablespoons of room temperature heavy cream at the end.
- 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.
- Stovetop: Sear the chicken in a skillet, then simmer in garlic-Parmesan sauce over medium heat for 20-25 minutes, until cooked through.
- Oven: Roast chicken thighs at 400°F for 25-30 minutes, then toss with the garlic-Parmesan sauce and broil 2-3 minutes for crispier skin.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Garlic Parmesan Chicken Thighs in an Instant Pot Step by Step
Prep: Gather up everything you need to make these garlic Parm chicken thighs. Mince the garlic, grate the cheese, and chop the parsley.
Sear the Chicken: Heat your Instant Pot using the “SAUTÉ – 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. Searing the chicken first adds flavor and helps render some fat from the skin.
Cook the Chicken: Turn your 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 “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 your Instant Pot using the “SAUTÉ – 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. Stir constantly to prevent burning. When the butter has melted and the garlic has started to turn golden, add ¼ cup of grated Parmesan cheese and 2 tablespoons of chopped fresh parsley and stir to combine. If the sauce gets too thick, add a splash of water or stock to thin it back out.
Toss and Serve: 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. I like to serve mine over buttered noodles, rice pilaf, or mashed potatoes to soak up all that garlicky Parmesan sauce.
How to Store, Freeze, and Reheat
These Instant Pot garlic Parmesan chicken thighs and their 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. You can also freeze the sauced chicken for up to 3 months. Let thaw overnight in the refrigerator before reheating. Just note that the consistency of the sauce may change slightly.
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