Low Carb Herb and Garlic Chicken
Servings Prep Time
4servings 35minutes
Cook Time
Servings Prep Time
4servings 35minutes
Cook Time
Marinade Mixture:
  • 2tbsp olive oil
  • 1tbsp prepared dijon Mustard
  • 1tbsp apple cider vinegar
  • 1tbsp minced Garlic
  • 2tsp herbes de Provence
  • 1tsp pepper
  • 1/2tsp salt
Low Carb Herb and Garlic Chicken:
  • 1lb chicken thighsboneless skinless
  • 2tbsp butter
  • 8cloves garlicchopped
  • 1/4cup Water
  • 1/4cup cream
  • 2tbsp cornstarch
  1. In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
  2. 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.
  3. Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
  4. 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.
  5. Put the chicken back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
  10. Serve chicken topped with sauce.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.