Instant Pot Garlic Parmesan Chicken Thighs Recipe

closeup of three instant pot garlic parmesan chicken thighs on a plate with pasta.

4.36 from 37 votes

Instant Pot Garlic Parmesan Chicken Thighs Recipe

These Instant Pot garlic Parmesan chicken thighs are tender, juicy, and full of flavor. Ready in 30 minutes, with optional broiling for crispy skin.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: people

Calories: 552kcal

Author: Becky Hardin

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

*I prefer to make this with skin-on chicken thighs. I love that crispy skin! However, you can opt for skinless thighs if preferred. If using boneless, skinless, reduce the cook time to 8 minutes.

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store garlic parmesan chicken thighs in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition