Description
Deliciously seasoned chicken thighs cooked in a creamy garlic parmesan sauce in the Instant Pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 4 bone-in, skin-on chicken thighs
- to taste salt and pepper
- 1 cup water (or chicken stock)
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the Instant Pot using the “SAUTÉ – NORMAL” function. Add the olive oil and butter.
- Pat the chicken thighs dry with a paper towel and season them lightly with salt and pepper.
- When the butter has melted, add the chicken thighs skin side down and cook for 2-3 minutes, or until the chicken has started to turn golden brown.
- Flip the chicken and cook for an additional 2 minutes.
- Turn the Instant Pot off. Add the trivet to the bottom and place the chicken thighs, skin side up, on the trivet. Try not to overlap them too much. Pour in the water or chicken stock.
- Set the Instant Pot to the “MANUAL PRESSURE COOK – NORMAL – HIGH PRESSURE” for 10 minutes. Make sure the pressure valve is in the “SEALING” position.
- When the Instant Pot has finished cooking, manually release the pressure by switching the valve to the “VENTING” position. Be careful–the vent will steam and may splatter.
- Remove the chicken thighs and set them aside. Remove the trivet and discard the water/stock.
- Heat the Instant Pot using the “SAUTÉ – NORMAL” function. Add the butter, olive oil, garlic cloves, and red pepper flakes, if using.
- When the butter has melted and the garlic has started to turn golden, add the Parmesan cheese and parsley and stir to combine.
- Return the chicken thighs to the Instant Pot and toss to combine–make sure the chicken thighs are coated on all sides with the garlic parmesan sauce. Serve immediately.
Notes
- This recipe can be adapted by adding vegetables for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg