Instant Pot Creamy Garlic Chicken Thighs
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 people
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Creamy Garlic Chicken Thighs
Description
This recipe starts by trimming fat from chicken thighs and searing them for a browned exterior. Garlic cloves and rosemary sprigs are added along with chicken broth and smoked paprika before pressure cooking in the Instant Pot for five minutes. This method cooks the chicken quickly while infusing aromatic flavors.
After pressure cooking and releasing the steam, heavy cream and grated Parmesan cheese are stirred in, creating a creamy, thick sauce. Reheating briefly on sauté mode reduces the sauce further, coating the chicken with a luscious garlic-infused cream. The garlic softens from cooking, making the flavor rich without sharpness.
This dish is ready to serve immediately and pairs with a variety of sides, such as rice, mashed potatoes, or steamed vegetables.
The recipe works well with chicken breasts as a substitute and can be adapted for stovetop cooking by pan-frying and simmering the sauce until thickened.
Ingredients
- 1 1/2 lbs (750g) chicken thighs trimmed off the fat, skinless and boneless
- salt
- black pepper ground
- 2 tablespoons olive oil
- 12 cloves garlic peeled
- 2 prigs rosemary
- 1/2 cup chicken broth
- 1/2 tablespoon smoked paprika
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt or more to taste
- 3 tablespoons Parmesan Cheese Kraft brand, grated
Instructions
- Trim the excess fat from the chicken thighs using a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper.
- Turn on the sauté mode on your Instant Pot. Once the pot is fully heated (to prevent the chicken from sticking), add the olive oil. Sear the chicken thighs until both sides are slightly browned. (You may also pan-fry the chicken in a regular or non-stick skillet.)
- Add the garlic, rosemary, and chicken broth to the Instant Pot. Sprinkle paprika over the chicken thighs. Cover the pot and select Manual, setting it to High Pressure for 5 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover and add the heavy whipping cream, salt, and grated Parmesan cheese. Stir to mix well. Switch to sauté mode for a few minutes to reduce the sauce to a thicker consistency. Add more salt to taste. Serve immediately.
Notes
- Trim excess fat from chicken thighs for a cleaner dish and better searing.
- Use a 6-quart Instant Pot for best results; adjust cooking time if using frozen chicken by adding 2 minutes.
- The garlic softens and blends into the creamy sauce during pressure cooking, enhancing flavor.
- Chicken breasts can be used instead of thighs but may need shorter cooking time to prevent drying.
- The dish can be made on the stovetop by searing chicken and simmering the sauce until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 366kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 192mg | 64% |
| Sodium | 471mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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