Our take on chicken with 40 cloves of garlic, made for the Instant Pot, puts a fast and easy spin on the classic dish. Enjoy this flavor-packed favorite any night of the week.
1 tablespoon olive oil
1 tablespoon unsalted butter
4 skin-on, bone-in chicken thighs
2 skin-on, bone-in chicken breasts
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1 cup peeled garlic cloves (about 40 cloves)
2 thyme sprigs
1/4 cup dry white wine
1/4 cup chicken broth
Hot cooked rice or potatoes
Chopped fresh flat-leaf parsley (optional)
How to Make It
Press “Saute” button on Instant Pot, and let stand until screen reads “Hot,” about 5 minutes. Add oil and butter. Sprinkle chicken evenly with salt and pepper. Place in Instant Pot, skin side down, and cook until browned, about 4 minutes. Turn and cook until browned, 2 to 3 minutes. Remove from Instant Pot, and set aside.
Add garlic and thyme; cook, stirring often, 1 minute. Add wine and broth. Return chicken to Instant Pot. Close and lock lid, and turn vent to “Seal” position. Press “Manual” button, and set cook time to 15 minutes.
When chicken is done, let stand in “Warm” mode 5 minutes. Carefully release pressure, and open Instant Pot. Serve chicken and accumulated juices over rice or potatoes, and, if desired, sprinkle with parsley.
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This is the first recipe I've tried in the Instant pot and it will definitely be part of the regular dinner rotation, with some tweaks. Being brand new to the pressure cooker, I made it to the "t" per the instructions the first time but felt it was lacking enough flavor and was a little flat (yes, even with 40 garlic cloves!). On my second round, I was much more generous with the salt than the first pass. Instead of half chicken broth, I just used all white wine for the liquid (no opening a giant carton of broth for a 1/4 cup) and squeezed in the juice of one small lemon. It was even better and much more deep in flavor with those minor adjustments!
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