Pressure Cooker Lemon Butter Chicken Recipe

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April 13, 2017

Pressure Cooker Lemon Butter Chicken on plate with riceI'm really having a lot of fun with my Instant Pot. This chicken is delicious and moist, and the sauce tastes wonderful over rice, potatoes or pasta.


If you don't have a pressure cooker, you can cook this conventionally using a recipe from

Prep Time: 15 minutes

Cook Time: 30 minutes (including bringin up to pressure, cooking, and releasing pressure.)

Total Time: 45 minutes

Yield: 6 servings



  • 6 chicken thighs
  • 1 Tbsp smoked paprika (I used regular)
  • 1/2 tsp salt and ground black pepper, or to taste
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1 lemon, juiced
  • 1 tsp dried thyme
  • 2 cups baby spinach, chopped
  • 2 cups brown rice, rinsed
  • 2 1/2 cup water
  • 2 Tbsp corn starch
  • 3 Tbsp water
Pressure Cooker Lemon Butter chickeningredients


  1. Preheat pressure cooker by pressing Saute and Adjust more for hottest saute mode.
  2. Season chicken thighs with paprika, salt and pepper, to taste.
  3. chicken thighs in sink

  4. Add 2 tablespoons butter to melt. Add chicken, 3 pieces at a time, skin-side down. sear both sides until golden brown, about 2-3 minutes per side.
  5. chicken thighs in pan
  6. Remove cooked chicken to a plate. Drain extra fat.
  7. chicken thighs on cutting board
  8. Melt remaining tablespoon of butter in the empty pot. Add minced garlic, and saute, stirring lightly, until fragrant, about 1-2 minutes.
  9. chicken remnants in pan
    losening chicken remnants
  10. Stir in chicken broth. Remove some of the chicken broth and add to half of the cream in a separate bowl. Put this in the pot, and add the rest of the heavy cream.
  11. liquid ingredients in bowl

  12. Use a wooden or nylon spatula to scrape the browned bits from the pot bottom.
  13. liquid ingredients in pan
  14. Stir in Parmesan, lemon juice from 1/2 lemon and thyme.
  15. mixing sauce ingredients
  16. Return browned chicken to the pot, skin side up. Press Cancel, then Press Manual or Poultry. Adjust time to 8 minutes, closing lid and setting the valve to seal.
  17. Use 5 minutes natural pressure release, then release any extra pressure.
  18. Use a thermometer. The chicken should be 170 degrees F.
  19. testing chicken doneness

  20. Set oven to broil. Place chicken skin side up in pan and place under the broiler for 2-3 minutes until the skin is crispy.
  21. chicken thighs in oven
  22. Press Cancel on the Pot, then press Saute, and stir in chopped spinach, stirring until the spinach has wilted.
  23. spinach in sauce
    spinach in sauce
  24. Mix cornstarch with water. Add to the sauce and wilted spinach and stir until it has slightly thickened. Press Cancel.
  25. spinach in sauce
    Pressure Cooker Lemon Butter Chicken

  26. Serve lemon spinach sauce over rice, then place chicken on top.
  27. Optional: squeeze remaining lemon juice over entire dish and serve.
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