Instant Pot Creamy Chicken

Instant Pot Creamy Chicken has the best creamy garlic parmesan sauce & ultra juicy chicken. This instant pot creamy chicken thighs recipe is restaurant quality & get's done so fast in the pressure cooker.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Creamy chicken thighs, Instant Pot Creamy Chicken, Pressure cooker creamy chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: people

Calories: 765kcal

Author: Meghna

Cost: $5

Equipment

Instant Pot DUO 6 quart

Ingredients

1.5 pounds chicken thighs **boneless skinless chicken thighs or breasts.
16 ounce Mushrooms **baby bella or white mushrooms halved.
2 tbsp Butter
½ cup Shallots **or yellow onion finely chopped.
1 tsp garlic **minced.
⅓ cup Water **warm.
½ tbsp better than bouillon **chicken base. Stir this in the warm water to make an instant chicken stock.
1 cup Heavy Whipping Cream **slightly warm in microwave oven.
¾ cup Parmesan Cheese **finely grated.

Chicken Rub

1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp paprika
1 tsp thyme
½ tsp rosemary
Black Pepper **crushed.
salt **according to taste.

Seasonings for creamy sauce

½ tsp rosemary
½ tsp thyme
½ tsp Paprika

Optional Thickener

1 tbsp Cornstarch **diluted in 1 tbsp water to form a slurry.

Instructions

Rub chicken with homemade rub: Add all the ingredients mentioned above in the "Chicken Rub" section into a bowl and whisk together. Sprinkle the rub on both sides of the boneless skinless chicken thighs and rub well. Set them aside.
Sear chicken: Set the instant pot on SAUTE & keep it on HIGH heat. Add butter, when the butter begins to melt add the chicken and sear both sides until the edges are golden and a few brown spots develop. Set them aside. You need to sear the chicken in two batches.
Saute aromatics: In the same pot add the chopped shallots and garlic & saute for 1 minute. Add the diced mushrooms and saute for another minute.
Deglaze pot: Pour the homemade stock (warm water + better than bouillon chicken base) and deglaze the pot very well scraping the sides & the bottom of the pot with the spatula. This will loosen any stuck food particles & prevent the BURN error. This step is very important, do not rush! CANCEL the SAUTE function.
Pressure Cook: Add the seasonings mentioned above in the "Seasonings for Creamy Sauce" section & stir to mix well. Now, transfer back the seared chicken into the pot and arrange them in a single layer on top of the mushrooms. DO NOT stir or mix. Secure the lid of the instant pot and PRESSURE COOK on HIGH for just 2 mins. Once the cooking cycle is over the instant pot will begin to beep. Immediately do a quick pressure release by manually moving the vent from the sealing to the venting position. Open the lid carefully when the metal pin on top the lid drops.
Make Creamy Sauce: Fish out the cooked chicken & set aside. Cancel the pressure cook option. Add the slightly warm heavy cream and stir well. Add the finely grated parmesan cheese and stir briskly until the cheese fully dissolves to form a creamy sauce. You can do a taste test and add few pinches salt according to your preference to help pop the flavors.
Thicken Sauce: Hit back the SAUTE function & set it on LOW heat. Simmer the sauce gently stirring frequently and thicken it to your personal preference. Or you can make a quick cornstarch slurry (refer the Thickener section above) and add this to the sauce, stir, simmer to thicken it. This will give a thicker sauce. This is an optional step. Otherwise you may simmer the sauce to cook it down a bit to thicken it.
Serve: Turn off the instant pot. Transfer back the cooked chicken into the pot. cover it with the creamy sauce. Let stand for 5 mins and than serve. Enjoy!

Video

Notes

Best Chicken: Boneless, skinless chicken thighs or breasts work best in this recipe.
Sauce consistency: Thicken the sauce with cornstarch slurry only if you prefer thicker sauce. If not, skip the cornstarch and just simmer and cook down the sauce a bit stirring often until your preferred consistency is reached.
Best mushrooms: White mushrooms and baby bella mushrooms work best in this recipe.
Juicy chicken: Season the chicken and sear. This will help lock the moisture and keep the chicken juicy and tender.
Prevent curdled dairy: Do not pressure cook the heavy whipping cream. Add it only after the pressure cooking cycle is over.
Prevent curdled cheese sauce: Add the parmesan cheese after turning off the instant pot and stir briskly until the cheese completely melts. DO NOT simmer the sauce while adding the cheese, the sauce will curdle and the cheese will clump together.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Instant Pot Creamy Chicken

Amount Per Serving

Calories 765 Calories from Fat 549

% Daily Value*

Fat 61g94%

Saturated Fat 28g175%

Trans Fat 1g

Cholesterol 276mg92%

Sodium 517mg22%

Potassium 911mg26%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 5g6%

Protein 40g80%

Vitamin A 1772IU35%

Vitamin C 6mg7%

Calcium 299mg30%

Iron 3mg17%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition