Garlic Paprika Instant Pot Chicken Thighs

Name: Garlic Paprika Instant Pot Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 2 teaspoons smoked paprika; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons unsalted butter; 4 cloves garlic; 1 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon cornstarch; 1/2 cup freshly grated Parmesan cheese; 2 cups fresh baby spinach; salt and pepper to taste; 2 tablespoons chopped fresh parsley

User Reviews

4.9

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
674 kcal
Course
Main Course
Cuisine
Italian

Garlic Paprika Instant Pot Chicken Thighs

Heidi Pena

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Restaurant quality at home - these Garlic Paprika Instant Pot Chicken Thighs make even a weeknight special! Seasoned boneless chicken thighs are served in a delicious cream sauce - perfect for a date night in!

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Ingredients

Servings

2 lbs boneless skinless chicken thighs
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons unsalted butter divided
4 cloves garlic minced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
salt and pepper to taste
2 tablespoons chopped fresh parsley

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Instructions

Season both sides of the chicken thighs with the smoked paprika, salt and pepper.
Press sauté on the Instant Pot and melt 2 tablespoons of the butter. Working in batches, place the chicken thighs in the Instant Pot and cook until browned on both sides, about 3 minutes each side. Remove to a plate.
Add the remaining 1 tablespoon of butter and let it melt. Add the garlic and stir until fragrant, about 30-45 seconds. Stir in the chicken broth.
Add the chicken back into the Instant Pot. Place the lid on the pot and lock. Select high pressure for 7 minutes.
Once the timer goes off, allow a natural release for 3 minutes, then quick release. Remove the chicken thighs from the pot with a slotted spoon.
Press sauté on the instant pot. Take 2 tablespoons of the heavy cream and whisk it with the cornstarch in a small bowl. Whisk the remaining cream into the Instant Pot, followed by the cornstarch mixture. Cook, whisking often, until it has lightly thickened. Stir in the Parmesan cheese until melted, then stir in the spinach and allow it to cook until wilted. Taste and season with salt and pepper. Turn off the Instant Pot and add the chicken back into the mixture, allowing the sauce to coat the chicken.
Serve the chicken thighs on top of pasta, if desired. Sprinkle the chicken with parsley before serving.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Show Details

Calories 674kcal (34%) Carbohydrates 6g (2%) Protein 65g (130%) Fat 42g (65%) Saturated Fat 23g (115%) Polyunsaturated Fat 11g Trans Fat 0g Cholesterol 292mg (97%) Sodium 1723mg (72%) Fiber 0g (0%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 674 kcal

% Daily Value*

Calories	674kcal	34%
Carbohydrates	6g	2%
Protein	65g	130%
Fat	42g	65%
Saturated Fat	23g	115%
Polyunsaturated Fat	11g	65%
Trans Fat	0g	0%
Cholesterol	292mg	97%
Sodium	1723mg	72%
Fiber	0g	0%
Sugar	2g	4%