Instant Pot: Garlic Butter Chicken Recipe

Instant Pot Garlic Butter Chicken - At the risk of sounding conceited, had I been served this French-style garlic chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple.
This garlic chicken combines juicy chicken thighs with Dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks.

Active Time: 20 minutes
Total Time: 50 minutes
Honey Garlic Butter Chicken

Ingredients for Garlic Butter Chicken:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons salted butter
  • 8 garlic cloves, chopped
  • ¼ cup water
  • ¼ cup heavy cream

How to Make Easy Garlic Butter Chicken:

  1. In a large bowl, whisk together the mustard, vinegar, minced garlic, herbes de Provence, salt, and pepper. Slowly whisk in the olive oil to emulsify and slightly thicken the mixture. Add the chicken and turn to coat. Allow the chicken to sit at room temperature for 30 minutes, or cover and refrigerate.
  2. Select SAUTÉ on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the chicken, leaving as much marinade in the bowl as possible; set the marinade aside. Cook the chicken, turning once, until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
  3. Add the chopped garlic to the pot. Cook, stirring continuously, until the garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn). Add the water and reserved marinade and whisk to combine. Return the chicken to the pot. Select CANCEL.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at high pressure for five minutes. At the end of the cooking time, enable the pot to sit undisturbed for ten minutes, then release any remaining pressure. Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm.
  5. Select SAUTÉ on the Instant Pot. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the sauce starts to thicken, 5 to 8 minutes. Select CANCEL.
  6. Pour the sauce over the chicken and serve immediately.

Function: Sauté; Pressure/Manual (High)
Release: Natural/Quick
Dietary Considerations:Grain-Free

If you don’t have herbes de Provence, you can substitute an Italian or Greek herb blend for a slightly different taste.

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