Low Carb Herb and Garlic Chicken


  • 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
  • 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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