Multicooker - Low Carb French Garlic Chicken
By :Urvashi Pitre
Print Recipe
Votes: 8
Rating: 4.88
Rate this recipe!
Course Main Course
Cuisine French
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Multicooker
Main Ingredient Chicken, Garlic
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons butter
  • 8 cloves garlic chopped
  • 1/4 cup Water
  • 1/4 cup cream
For the Marinade
  • 2 teaspoons herbes de Provence
  • 2 tablespoon olive oil
  • 1 tablespoon prepared dijon Mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon minced Garlic
  • 1 pound chicken thighs boneless skinless
Course Main Course
Cuisine French
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Multicooker
Main Ingredient Chicken, Garlic
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons butter
  • 8 cloves garlic chopped
  • 1/4 cup Water
  • 1/4 cup cream
For the Marinade
  • 2 teaspoons herbes de Provence
  • 2 tablespoon olive oil
  • 1 tablespoon prepared dijon Mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon minced Garlic
  • 1 pound chicken thighs boneless skinless
Votes: 8
Rating: 4.88
Rate this recipe!
Instructions
  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. When you are ready to cook, turn on the Instant Pot Gem using the Sauté button.
  4. When it is hot, add the butter and allow it to melt.
  5. Add chopped garlic and sauté for 2-3 minutes.
  6. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
  7. The GEM gets hotter in the center so allow the chicken thighs to rest toward the center of the container so that they can lightly brown on one side, 3-5 minutes.
  8. Add the marinade and 1/4 cup water.
  9. Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
  10. Using a meat thermometer, ensure an internal temperature of 165F.
  11. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
  12. As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Recipe Notes

This garlic chicken can be made on a stovetop as well, following much the same recipe.

14 replies
  1. TheaBooks
    TheaBooks says:

    A new family favorite. We’ve made it inthe IP and on the stove, substituted pork for the chicken – it has always turned out delicious and my teens love it.

  2. LindaMcD
    LindaMcD says:

    Cover the pot, and then turn the thighs halfway through? Are we using pressure here? Do we quick release? Lots of details missing!!

  3. Karinajm
    Karinajm says:

    I also felt details were mussing. However, I looked up in my Insta pot recipe book that I bought from Costco, and cook the chicken for 10 minutes on high and quickly release the steam. This work good. I also added sautéed mushrooms in butter, and a bit of cornstarch to thicken the gravy. It was delicious

  4. Novastar55
    Novastar55 says:

    We found this tasty and easy enough to make. The directions arent as cleat when it says ‘cover it’ so we ended up with pressure cover on and venting… still came out great and 165+

  5. Yarn4me68
    Yarn4me68 says:

    This is delicious but these directions have much to be desired. Turns out “Gem” is a multicooker made by Instant Pot. I don’t know who wrote these recipes but for goodness sake, hire a proofreader!

  6. Instant Pot
    Instant Pot says:

    Hi Yarn4me68,

    The recipe states the Gem as it was our first Multicooker. As we develop more products, the app will have more than just pressure cooking recipes. Currently, we have Pressure Cooking Recipes, Multicooker Recipes, Sous Vide Recipes and Blender Recipes.

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