Garlic Parmesan Chicken


  • 2 tbsp butter
  • 1 onion
  • 4 garlic cloves
  • 1/2 cup chicken broth
  • 1 1/2 lbs chicken thighs
  • 1 cup half and half
  • 2 tbsp flour
  • 1/2 cup Parmesan cheese
  • 3 cups baby spinach
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter is melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the chicken to the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove the chicken to a serving platter.
  • Whisk the flour into the half and half until smooth. Stir into the pot along with the parmesan cheese. Cook and stir until thickened, about 3-4 minutes, returning to SAUTE mode as needed.
  • Stir in the spinach and adjust seasonings.
  • Serve sauce over the chicken, alongside noodles, zucchini zoodles, rice or vegetables.
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