Jkawe

Chicken

Instant Pot Creamy Rosemary Chicken

My Instant Pot Creamy Rosemary Chicken has to be one of the easiest recipes in my repertoire. Chicken thighs are cooked in the pressure cooker with garlic, onion, spices and lemon juice and finished off with cream. I like to serve them with mashed potatoes, risotto or orzo. This is comforting and so easy to make!

  • Prep10 min
  • Cook25 min
  • Total35 min
  • Makes4 servings
  • Calories565
Instant Pot Creamy Rosemary Chicken

Method

  1. 1

    Set the Instant Pot to the sauté setting. Add the olive oil and butter and melt. Place the chicken, with the skin side down and cook for 3 minutes.

  2. 2

    Add the onion, garlic, Italian seasoning, salt and pepper, stock, lemon juice, and rosemary sprigs. Stir to incorporate.

  3. 3

    Close the lid and valve and set on manual high pressure for 8 minutes.

  4. 4

    Let the pressure release naturally for about 10 minutes. Open the valve to release any remaining steam, then open the lid.

  5. 5

    Stir in the heavy cream.

  6. 6

    Serve the chicken with fresh parsley and rosemary and lemon slices. I like to serve this over mashed potatoes, orzo or risotto.

Notes

Skin will be tender, not crispy, straight from the Instant Pot. Broil for 2 to 3 minutes after cooking if you want crispy skin. Stir the cream in only after pressure cooking is done, adding it earlier can cause it to curdle. This recipe doubles easily, just don't exceed your Instant Pot's max fill line, and add a minute or two to the pressure time if doubling. Leftover sauce thickens as it cools. Thin it with a splash of chicken stock when reheating. Great served over mashed potatoes, rice, orzo, or pasta to soak up the sauce.

Per serving

  • Carbs8 g
  • Protein26 g
  • Fat48 g
  • Fiber2 g

Also filed under

Chicken

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