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Skinless and boneless Instant Pot chicken recipe with a rich and creamy garlic sauce. This recipe takes only 5 minutes in the pressure cooker, so easy to make and delicious. You can serve the chicken thighs with pasta or rice for a complete meal.
How To Cook Chicken Thighs In Instant Pot
There are many ways to cook chicken thighs in Instant Pot and one of my favorite methods is to brown and saute the chicken thighs using the Saute function and then pressure cooked using Manual function.
There is no need to use trivet, but you will need at least 1/2 cup of liquid to create the steam to pressure cook the chicken thighs.
Instant Pot Chicken Thighs Time
The time you need to cook chicken thighs depends on whether or not the chicken is boneless or bone-in.
For organic boneless and skinless chicken thighs, I usually pressure cook on High for 5-6 minutes in the Instant Pot. Organic chicken thighs are smaller in size and 5 minutes is just perfect as you don’t want the chicken meat to be too tender. If your chicken thighs are bigger, increase the cook time by 1 minute.
For bone-in chicken thighs, I pressure cook on High for 6-8 minutes. The total time depends on the size of the chicken thighs as some chicken thighs can be very big so it takes longer time to become soft and tender.
Can I Cook Frozen Chicken In Instant Pot
The answer is yes. If you use frozen chicken straight from the freezer, just add extra 2 minutes pressure cooking time. I must warn you that for the best texture and flavor of the chicken, it’s best you thaw them before pressure cooking.
Creamy Garlic Sauce
One of the best sauces to go with chicken in the Instant Pot is the creamy garlic sauce. You can’t go wrong with the rich and delicious garlic sauce, which is made with only 5 simple ingredients:
- Garlic
- Chicken broth
- Heavy whipping cream
- Bottled Grated Parmesan cheese such as Kraft
- Salt
This recipe is absolutely delicious, with a mouthwatering rich, creamy and savory sauce. The chicken thighs are so tender, juicy and moist. The rosemary infuses the sauce with intense aroma.
This is going to be the most delicious chicken dinner you’ll make in an Instant Pot!
Frequently Asked Questions
This recipe is only 366 calories per serving.
What To Serve With Creamy Garlic Chicken Thighs
This meal is best served with a side of skillet garlic bread (use the bread to sop up the creamy sauce), easy spaghetti or cilantro lime rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Brown Sugar Garlic Chicken
- Creamy Garlic Mushroom Chicken (Instant Pot)
- Instant Pot Creamy Sun Dried Tomatoes Chicken
Instant Pot Creamy Garlic Chicken Thighs
Ingredients
- 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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe and adjusted it a tiny bit. I used 4 bone-in chicken thighs, 3 teaspoons of minced garlic from a jar and whisked-in a couple teaspoons of cornstarch into the heavy cream to make a gravy.
Excellent recipe! My husband had 2 helpings, so that tells me that this will be a go-to dinner for cold, winter nights.
Thanks for your trying.
Can I double this recipe by adding more broth and adding a couple of minutes of pressure cooking?
I think you don’t need more broth. A couple of minutes of extra cooking will make the chicken mushy.
So does that mean the recipe cannot be doubled?
You can double it but it will be very liquidy so cut the liquid part to 1.5 x.