Creamy Instant Pot 40 Clove Garlic Chicken
This Creamy Instant Pot 40 Clove Garlic Chicken is comfort food at it’s best! Made with garlic, chicken thighs, mushrooms, sherry, herbs and my parmesan chicken broth, it’s super easy to make and clean up. You can serve it over brown rice, cauliflower rice or it’s even good alone. Leftovers freeze well. The perfect go to dish!
Equipment
- Instant Pot
Ingredients
- 8 chicken thighs -boneless, skinless
- 1 teaspoon kosher salt
- 1 tablespoon olive oil, or use olive oil spray
- 1 onion, finely chopped
- 40 cloves garlic I buy peeled garlic at Costco for this, much easier.
- 8 oz fresh mushrooms, chopped (optional)
- 1/4 c sherry
- 1/2 c chicken broth or use my Parmesan Chicken Broth
- 2 sprigs each rosemary and thyme, finely chopped
- 1 15 oz cannellini beans, drained
- 4 oz light cream cheese
Instructions
- Press, "Saute," add olive oil or spray and heat Instant Pot until hot
- Add 4 chicken thighs, sprinkle with kosher salt and pepper. Brown for about 5 min, then flip over and do other side. Remove chicken to a plate. Do this for the second batch. Remove all chicken.
- Add chopped onions to the Instant Pot, add more oil if needed. Brown onions for about 5 minutes, stirring occasionally. Add in whole garlic cloves. Cook for another minute.
- Add in sherry and chicken broth. Cook for another minute.
- Add chicken back in, mushrooms, beans and herbs. Press manual and pressure cook chicken mixture on high for 10 minutes. Allow to natural release for 10 min.
- Stir in light cream cheese. Taste and adjust salt, you might need to add some more. You can also thicken this up with a bit of cornstarch if desired. Take a bit of the liquid and put in a small cup. Add 1-2 tablespoons of cornstarch. Mix, then add back to Instant Pot for a few minutes. Serve over cauliflower rice, brown rice or zucchini noodles.
Tried this recipe?Let us know how it was!