1.5 to 2 pounds chicken thighs
salt
pepper
1 Tbsp olive oil
3 cloves minced garlic
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup dun dried tomatoes with the oil
3 springs thyme
1/4 tsp salt or to taste
2 Tbsp grated parmesan cheese
1. Season both sides of chicken with salt and pepper
2. Turn on sauté mode of instant pot As soon as the pot is fully heated, ad 1/2 tbsp olive oil. Pan sear the chicken (skin side down first) until both sides are browned. Discard the excess chicken fat.
3. Add remaining olive oil and sauté the garlic a bit. Add the chicken broth, heavy cream, tomatoes, thyme, and salt. Set pressure for high for 10 minutes (or 15 min if chicken is frozen).
4. When it beeps, turn to quick release. When pressure has dropped remove lid and turn on sauté mode. Add parmesan cheese and cook for 2 minutes to reduce the sauce a little. Serve immediately over rice, mashed potatoes, or cauliflower rice.
Can also make this on stove top or slow cooker (cook 4 hours).
185 calories, 9 g. carb with 1 g fiber
3 cloves minced garlic
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup dun dried tomatoes with the oil
3 springs thyme
1/4 tsp salt or to taste
2 Tbsp grated parmesan cheese
1. Season both sides of chicken with salt and pepper
2. Turn on sauté mode of instant pot As soon as the pot is fully heated, ad 1/2 tbsp olive oil. Pan sear the chicken (skin side down first) until both sides are browned. Discard the excess chicken fat.
3. Add remaining olive oil and sauté the garlic a bit. Add the chicken broth, heavy cream, tomatoes, thyme, and salt. Set pressure for high for 10 minutes (or 15 min if chicken is frozen).
4. When it beeps, turn to quick release. When pressure has dropped remove lid and turn on sauté mode. Add parmesan cheese and cook for 2 minutes to reduce the sauce a little. Serve immediately over rice, mashed potatoes, or cauliflower rice.
Can also make this on stove top or slow cooker (cook 4 hours).
185 calories, 9 g. carb with 1 g fiber
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