| Servings | Prep Time | Cook Time | Passive Time |
| 6servings | 10minutes | 8minutes | 10minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time | Passive Time |
| 8minutes | 10minutes |
Ingredients
- Seasoning Blend
- 1/2 tsp Ground Garlic
- 1 tsp italian seasoning
- 1/2 tsp Ground White Pepper
- 1/2 tsp Paprika
- 1/2 tsp Salt
- Casserole Ingredients
- 8 each chicken thighs boneless & skinless; fresh or frozen
- 1 cup chicken bone broth preheat in microwave to speed cooking
- 1.5 cups carrots chopped baby carrots
- 1.5 cups Celery chopped
- 1 tbsp Butter
- 1 tbsp Cooking Oil Avocado oil
- 1 tbsp chopped parsley Gourmet Garden lightly dried
- Creamy Garlic Sauce
- 1/2 cup Light Cream
- 1 tbsp Corn Starch
- 1 pinch salt & pepper or to taste
Servings: servings
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Ingredients
Servings: servings
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Instructions
Prep
- Mix the ingredients for the seasoning blend in a small cup or dish.
- Trim fat from the chicken then sprinkle both sides with the seasoning blend.
- Preheat the IP on Sauté-High. At the same time, preheat a fry pan on medium. Note that it is faster and easier to sear the chicken using both a frying pan (should hold about 5 thighs) and the Instant Pot (the remaining 3 thighs).
- Add 1/2 tbsp of butter and 1/2 tbsp of oil to the IP and to the fry pan.
- Sear the chicken in the fat, cooking about 3 minutes per side.
- While the thighs are cooking, pre-heat the broth in a pot or microwave until very hot; this will speed up the pressurizing process that follows later.
- Set aside the thighs then add the garlic cube to the IPot pot, stirring to lightly brown.
- Stir in the hot broth. Then add all of the thighs to the IPot along with any of the drippings that accumulated as they rested.
- Top with the chopped celery, carrots, and parsley.
- Change the IPot cooking from Sauté to Pressure. Set Pressure to "High", 8 minutes (or 11 minutes if thighs were frozen). Turn off the "Keep Warm" function.
- Afte the Pressure timer is done, hit Cancel. Let the pressure drop naturally for 10 minutes before releasing the remaining pressure.
Creamy Garlic Saunce
- Use a ladle to pull out the thighs and most of the vegetables so you can "cream" and thicken the broth.
- Turn the IPot back on to Sauté, "Normal".
- Add 1 tbsp of corn starch to 1/2 cup of light cream and stir to blend well.
- Stir the cream mixture into the broth and heat for 3-5 minutes to thicken into a creamy gravy-like texture.
- Return the thighs and veggies to the IPot, stirring to cover with the gravy. Taste for salt and add more if needed.
Recipe Notes
This recipe goes exceptionally well with Sautéed Baby Red Bliss Potatoes, using the fat and seasonings leftover from searing the thighs at the start of this recipe.