Description
This Instant Pot Chicken Thighs recipe features juicy, tender chicken cooked in a rich and flavorful sun-dried tomato sauce. Using an Instant Pot ensures the chicken is perfectly cooked and infused with aromatic Italian seasoning, garlic, and tangy sun-dried tomatoes, finished with a creamy parmesan sauce. This comforting dish is quick to prepare and ideal for a satisfying weeknight meal.
Ingredients
Scale
Chicken and Sauté
- 1 tablespoon oil
- 1 1/2 pounds bone-in chicken thighs, seasoned with salt and pepper on either side
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
Liquid and Sauce
- 1 cup chicken broth
- 1/3 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- 1/2 cup milk or heavy cream or half and half
- 1 tablespoon cornstarch
- 1/3 cup grated Parmesan cheese
Instructions
- Brown chicken: Set your Instant Pot to the “sauté” function. Heat the oil until shimmering, then carefully add the seasoned chicken thighs. Brown the chicken on each side until golden for about 3-4 minutes per side. Remove the chicken to a plate and set aside.
- Start sauce: Add the finely diced onion to the Instant Pot and sauté until it begins to soften, approximately 2 minutes. Add the minced garlic and Italian seasoning, cooking for a few seconds until fragrant. Turn off the Instant Pot, then stir in the chicken broth and chopped sun-dried tomatoes. Season with salt and pepper to taste.
- Pressure cook: Return the browned chicken thighs to the Instant Pot, nestling them into the sauce. Secure the lid and ensure the valve is set to the “sealing” position. Select the “pressure cook” function on high pressure, and set the timer for 12 minutes. When finished, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure manually.
- Finish sauce: Open the lid and carefully remove the chicken thighs, placing them on a plate and covering them loosely with foil to keep warm. In a measuring jug, combine the milk (or cream/half and half) with the cornstarch, mixing until smooth. Turn the Instant Pot back to “sauté” mode and stir in this milk slurry. Allow the sauce to simmer gently until it thickens. Finally, stir in the grated Parmesan cheese and adjust seasoning if needed. Serve the creamy sun-dried tomato sauce over the chicken thighs.
Notes
- For extra richness, use heavy cream instead of milk.
- You can substitute boneless chicken thighs, just reduce pressure cooking time to 10 minutes.
- The sauce can be made dairy-free by omitting Parmesan and using coconut milk instead of dairy milk.
- Make sure to brown the chicken well for deeper flavor before pressure cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
