Instant Pot Creamy Garlic Chicken Recipe
Ready for a hearty chicken and mushroom entrée that is not only both seared AND braised but also makes its own sauce while you have the pleasure of standing around feeling rather proud of yourself? Recipe developer Ting Dalton has one that does all of that in one pot (namely, your Instant Pot). And, from her experience, it seems pretty much a given that your kids will be running for the dinner table as soon as the aromatic blend of lightly caramelized chicken, garlic, and Parmesan wafts past them as they work diligently on their homework. Alright, maybe Dalton can't guarantee homework diligence from your children, but the rest? It's basically a slam dunk.
In this one-pot dish, "all the flavors from the cooked chicken add to the sauce, and it's fantastic that you only have one pot to wash up afterwards," Dalton tells us. And if you end up stanning this sauce, which is a distinct possibility, here's an extra-added bonus: Dalton says that when she has extra, she bottles it up and uses it on another protein for another meal, another day. Seriously, what are we even waiting for? Let's get out that Instant Pot!
Gather your ingredients
For this simple Instant Pot creamy garlic chicken recipe, you'll want to start with six chicken thighs — bone-in, skin-on. Now, Dalton does say that if you prefer not to use skin-on slash bone-in dark meat, you should feel free to substitute an equal portion of cubed skinless slash boneless chicken thighs or breasts, but make sure to reduce the Pressure Cook time from 15 down to eight minutes (because off-bone meat cooks up quicker than bone-in). You'll also need salt and pepper for seasoning, 1 cup of sliced mushrooms, 6 minced garlic cloves, 1 teaspoon of Italian seasoning, ½ cup of chicken stock, 1 cup sour cream, ½ cup of grated Parmesan, and a handful of chopped fresh Italian parsley.
Sauté the chicken thighs, then begin building your sauce
Season the chicken well with salt and pepper. Set your Instant Pot to Sauté, and add the butter to the cooking vessel. When the pot heats up enough to cause the butter to sizzle, add the chicken thighs in a single layer, and sauté for three minutes per side. Transfer the chicken, which should now be golden brown, to a plate, and add the garlic to the Instant Pot. Allow the garlic to cook for one minute, and then add the mushrooms. Allow to cook for one more minute, then press Cancel to remove the heat source. Immediately add the chicken broth, and use a wooden spoon to stir up the browned bits the chicken left behind to deglaze.
Cook the chicken through using pressure cook mode
Transfer the chicken back to the cooking vessel of your Instant Pot, with the chicken skin-side up, to the extent possible. Secure the lid of the Instant Pot into the Sealing position, and set to Pressure Cook on high for 15 minutes. It will take a couple of additional minutes for the Instant Pot to attain its full heat, at which point the timer will begin counting down. When the timer reaches zero, allow the Instant Pot to release the steam naturally, which will take about 10 minutes. Then transfer the chicken to a serving dish, being careful to dodge any residual steam that might issue from the Instant Pot.
Finish your sauce and assemble your one-dish creamy garlic chicken
Set Instant Pot to Sauté mode again, and slowly whisk in the sour cream and the Italian seasoning. Next, stir in the Parmesan cheese. Mix well and let simmer for five minutes. If the sauce is the right thickness and consistency for you, then you're all set to pour it over the chicken with the mushrooms, and serve sprinkled with freshly chopped parsley. If the sauce seems to liquid-y, add some cornstarch to thicken it right up.
Dalton recommends serving this creamy garlic chicken with "mashed potatoes, roast potatoes, pasta, or rice alongside green vegetables." You probably won't have to think about leftovers because everyone will want seconds, but if you do have some left, Dalton tells us that "This will keep in the fridge for 2 days or freeze for up to three months."
- 6 chicken thighs, bone-in, skin-on
- salt and pepper for seasoning
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1 cup mushrooms, sliced
- ½ cup chicken stock
- 1 cup sour cream
- 1 teaspoon Italian seasoning
- ½ cup of grated Parmesan
- A handful of fresh parsley, for topping
- Season the chicken well with salt and pepper.
- Set the Instant Pot to Sauté and add the butter. When it's hot, add the chicken thighs and sauté for 3 minutes on each side or until golden brown.
- Put the chicken on a plate and add the garlic to the pot. Fry the garlic for about 1 minute, until slightly golden brown.
- Add the mushrooms. Cook for 1 minute. Then press Cancel.
- Add the chicken broth and use a wooden spoon to deglaze the bottom of the pot.
- Place the chicken, skin-side up, back into the pot. Secure the lid with the valve in the Sealing position, and pressure cook on high for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes.
- Remove the chicken and set it aside.
- Set the Instant Pot to Sauté mode again and slowly whisk in the sour cream and Italian seasoning.
- Stir in the Parmesan cheese. Mix well and let simmer for 5 minutes until the sauce thickens.
- Serve the chicken with lots of cream sauce over the top and sprinkle with fresh parsley.
| Calories per Serving | 1,234 |
| Total Fat | 97.9 g |
| Saturated Fat | 37.8 g |
| Trans Fat | 0.8 g |
| Cholesterol | 466.7 mg |
| Total Carbohydrates | 9.6 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 3.6 g |
| Sodium | 1,338.4 mg |
| Protein | 76.7 g |
