Instant Pot Low Carb Herb and Garlic Chicken

You will swoon over this amazing, low-carb herb and garlic chicken topped with a creamy sauce and laced with the herbs of southern France. And in the Instant Pot (get yours here: https://amzn.to/2QlkaDf), this dish develops the kind of delicate and full flavors even a French chef would approve of!

Want to make this weeknight dinner faster to put on the table? The chicken can be put in the marinade up to 24 hours ahead of time. This reduces the mealtime prep to just 25 minutes!

No mystery ingredients, cans of condensed soup or packets of mystery flavoring here, just simple ingredients you will love. Want to punch up the nutrition even more? Serve over a bed of zucchini zoodles or on a bed of brown rice. But you can’t go wrong with this creamy-good chicken served all by itself!

Herbes de Provence is a traditional mixture of dried herbs sold in the spice section of most grocery stores. You can also make your own using 3 parts thyme, 2 parts each savory and oregano and 1 part each rosemary and lavender flowers.

You can’t go wrong with this creamy-good chicken!


Ingredients:

Marinade Mixture:

  • 2 tbsp olive oil
  • 1 tbsp prepared dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 tsp herbes de provence
  • 1 tsp pepper
  • 1/2 tsp salt

  • 1 lb chicken thighs, boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic, chopped
  • 1/4 cup water
  • 1/4 cup cream
  • 2 tbsp cornstarch

Instructions:

  1. In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
  3. Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. Add reserved marinade and 1/4 cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
  10. Serve chicken topped with sauce.

*The MANUAL and PRESSURE COOK buttons are interchangeable.