Instant Pot Creamy Garlic Chicken Thighs

4.50 from 38 votes

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 Time10

Cook Time5

Total Time15

Course: Chicken

Cuisine: Instant Pot Recipes

Keyword: Instant Pot Creamy Garlic Chicken Thighs

Servings: people

Author: Bee Yinn Low

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

I used a 6-quart Instant Pot.

After pressure cooking, the garlic will become soft and mushy, infusing the creamy sauce with amazing garlicky flavor.

You may use chicken breasts. If you use frozen chicken, increase the pressure cooking time by 2 minutes. If you don’t have an Instant Pot, you can make this Creamy Garlic Chicken Thighs on a stove top. Just pan-fry the chicken on a skillet and follow the same method above. Simmer on low heat until the chicken thighs are cooked through and the sauce is reduced.

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