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Parmesan Puffs 4 Ways
| Prep Time | 35 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
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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
Ingredients
Marinade Mixture:
Low Carb Herb and Garlic Chicken:
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Instructions
- In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
- 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.
- Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
- 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. - Put the chicken back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
- Serve chicken topped with sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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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.