Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce

Instant Pot Instructions

1. Season the chicken with the salt, pepper, oregano, paprika and chili flakes.
2. In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot.
3. Lightly brown your chicken thighs first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.
4. Add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir.
5. If the pan needs to be deglazed, add a splash of the chicken broth and give the bottom of the pot a scrub before adding the mushrooms.
6. Add the sun dried tomatoes, chicken stock, and dry mustard to the Instant Pot, give it a stir and then place the chicken thighs back in on top.
7. Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 9 minutes. When done, quick release the pressure.
8. Remove the chicken thighs and set it aside. Turn on sauté mode again and let the liquid come to a simmer and allow it to reduce down.
9. After around 5-6 minutes, turn off your Instant Pot, stir in your parmesan and heavy cream. 
10. Add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more chili flakes if you desire. I served the chicken with couscous.

Stove Top Instructions

1. Season the chicken with the salt, pepper, oregano, paprika and chili flakes.
2. In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5-6 minutes. Once cooked through, remove from the pan and set aside.
3. In the now empty pan, add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir.
4. If the pan needs to be deglazed, add a splash of the chicken broth and give the bottom of the pot a scrub before adding the mushrooms.
5. Add the sun dried tomatoes, chicken stock, and dry mustard to the pan. Let the pan simmer for 5-6 minutes.
6. Turn off the heat and stir in your parmesan cheese and heavy cream and place your chicken thighs back into the pan to coat the thighs.
7. To serve, top off with more lemon juice and chili flakes if you desire