Low Carb Herb and Garlic Chicken

By: Chop Secrets

Low Carb Herb and Garlic Chicken
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4 servings, apple cider vinegar, butter, chicken thighs, contributed, cook 25 min, cornstarch, cream, dinner, easy, garlic, herbes de provence, low carb, low fat, low sodium, minced garlic, modern, olive oil, pepper, prep 35 min, prepared dijon mustard, pressure cook, salt, sauté, water

prep icon Prep Time
35 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 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
  • 1 lb chicken thighs
  • 2 tbsp butter
  • 8 cloves garlic
  • 1/4 cup Water
  • 1/4 cup cream
  • 2 tbsp cornstarch
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.
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