Description
Tender chicken thighs cooked in a rich creamy mushroom sauce with garlic, herbs, and savory broth, all made quickly in the Instant Pot for the perfect comforting dinner.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 16 ounces sliced baby bella mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Turn the Instant Pot to sauté mode and heat for 2 minutes.
- Season chicken thighs with salt and black pepper.
- Add olive oil to the pot and brown chicken for 2 to 3 minutes per side. Remove and set aside.
- Add onion and mushrooms to the pot and cook for 4 minutes until softened.
- Stir in garlic and thyme, then pour in chicken broth while scraping the bottom of the pot.
- Return chicken to the Instant Pot.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow a natural release for 5 minutes, then release remaining pressure carefully.
- Mix cornstarch and water together, then stir into the pot with heavy cream.
- Cook on sauté mode for 2 to 3 minutes until the sauce thickens.
- Top with fresh parsley and serve warm.
Notes
- Use baby bella mushrooms for deeper flavor.
- Add spinach at the end for extra freshness.
- Serve over mashed potatoes, rice, or noodles.
- Store leftovers in the refrigerator for up to 4 days.