Instant Pot Creamy Garlic Chicken Thighs
Skinless and boneless Instant Pot chicken thighs with a rich and creamy garlic sauce. This recipe takes only 5 minutes in the pressure cooker, so easy to make and delicious.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (750g) skinless and boneless chicken thighs (trimmed off the fat)
- salt
- ground black pepper
- 2 tablespoons olive oil
- 12 cloves garlic (peeled)
- 2 sprigs 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 Kraft grated Parmesan cheese
Instructions
- 1
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.
- 2
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.)
- 3
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.
- 4
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.