Creamy Garlic Instant Pot Chicken Thighs

Step 1

Turn a 6 or 8 quart Instant Pot to saute. When it says "hot", add the oil.

Step 2

Meanwhile, combine the Italian seasoning, salt, garlic powder, paprika, and pepper in a small bowl. Sprinkle over chicken thighs, skin side up.

Step 3

Sear chicken thighs, skin side down, for 2-3 minutes or until the chicken moves easily. I do this in two sets of 4 thighs. If it seems to be stuck to the pot, it is not ready to be removed yet. (you may have to tilt and swirl your pot during this process so that the oil evenly coats the bottom of the pot)

Step 4

Remove chicken thighs to a plate, drain remaining oil and add in minced garlic. Cook for 1 minute.

Step 5

Add broth to the hot pot, and scrape the bottom so the brown bits come up into the broth.

Step 6

Turn off the Instant Pot, add the chicken thighs back in in a single layer (you may have to overlap them just slightly as pictured), skin side up.

Step 7

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 10 minutes (see alternate cook times above). It will take 6-8 minutes to come to pressure and begin counting down.

Step 8

When the cook time is over, let pressure release naturally for 7-8 minutes before opening the valve and removing the lid.

Step 9

Remove chicken to a plate (see notes above about broiling if desired). Whisk together cream and corn starch and stir into remaining liquid in Instant Pot.

Step 10

Turn the Instant Pot to saute, whisk and simmer the sauce until thickened. Serve with chicken thighs.