Instant Pot Creamy Rosemary Chicken Thighs

A flavorful affordable dish that comes together quickly and easily.

Course: Dinner, Main Course

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 5

Cook Time: 9

Servings:

Calories: 450kcal

Select the sauté setting of the Instant Pot, add in oil and butter, melt, and when hot brown the chicken thighs on both sides (about 2-3 minutes on either side).
Remove the chicken thighs from the Instant Pot, and set them aside on a plate.
Add in the onion, garlic, Italian seasoning, salt and pepper, broth, lemon juice, and rosemary sprigs. Stir to incorporate and then deglaze the pot using a wooded spoon.
Return the chicken thighs to the Instant Pot, cover, and set the valve to the sealing position.
Set to manual pressure / high pressure for 9 minutes.
Once done, allow for a complete natural pressure release. Then open the lid and stir in the heavy cream before serving.

Using a natural pressure release (NPR) results in the best juicy chicken.
Even though it seems like it takes extra time, don’t skip browning the chicken thighs. This adds a ton of easy flavor to this dish.
Don’t pressure cook the cream! You will add the cream just before you serve this dish. Trust us, don’t cook it!
After you add the broth and other ingredients, scrape the bottom of the Instant Pot with a wooden spoon. This will remove any bits of chicken that may have stuck to the bottom and save you from getting the dreaded “burn” indication.

Double or Triple the Recipe- as long as you don’t fill the Instant Pot above the fill line you can double or triple the recipe. Enjoy the leftovers as another meal or use the chicken in another recipe.
There are 10 Blue Plan SmartPoints in one serving of this.