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Garlic Paprika Instant Pot Chicken Thighs
4.9 from 39 votes

Garlic Paprika Instant Pot Chicken Thighs

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. Season both sides of the chicken thighs with the smoked paprika, salt and pepper.
  2. 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.
  3. 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.
  4. Add the chicken back into the Instant Pot. Place the lid on the pot and lock. Select high pressure for 7 minutes.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 674

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.