Low Carb Herb and Garlic Chicken
By :Chop Secrets
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Diet Low Carb, Low Fat, Low Sodium
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cream
Prep Time 35 minutes
Cook Time 25 minutes
Servings
4 servings
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
Low Carb Herb and Garlic Chicken:
  • 1 lb chicken thighs boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic chopped
  • 1/4 cup Water
  • 1/4 cup cream
  • 2 tbsp cornstarch
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Poultry
Duration 30-60 min
Diet Low Carb, Low Fat, Low Sodium
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cream
Prep Time 35 minutes
Cook Time 25 minutes
Servings
4 servings
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
Low Carb Herb and Garlic Chicken:
  • 1 lb chicken thighs boneless skinless
  • 2 tbsp butter
  • 8 cloves garlic chopped
  • 1/4 cup Water
  • 1/4 cup cream
  • 2 tbsp cornstarch
Votes: 3
Rating: 4.67
Rate this recipe!
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 or PRESSURE COOK 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.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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2 replies
  1. denise.ottie@gmail.com
    denise.ottie@gmail.com says:

    Excellent. Served with mashed potatoes. I added chicken broth to liquid to increase sauce quantity and thin it out a little after adding the cornstarch mixture. Also strained the sauce because I have a picky eater who doesn’t like to have herbs in sauces. Looking forward to having again.

  2. CvilleJohn
    CvilleJohn says:

    Super easy. Used white vinegar instead because I had everything else. Really well liked; even by the mustard haters!!

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