INSTANT POT 40-CLOVE CHICKEN

By Katecooks

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 skin-on, bone-in chicken thighs
• 2 skin-on, bone-in chicken breasts
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 cup peeled garlic cloves (about 40 cloves)
• 2 thyme sprigs
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• Hot cooked rice or potatoes
• Chopped fresh flat-leaf parsley (optional)

Details

Preparation time 10mins
Cooking time 35mins
Adapted from

Preparation

Step 1

Step 1
Press “Saute” button on Instant Pot, and let stand until screen reads “Hot,” about 5 minutes. Add oil and butter. Sprinkle chicken evenly with salt and pepper. Place in Instant Pot, skin side down, and cook until browned, about 4 minutes. Turn and cook until browned, 2 to 3 minutes. Remove from Instant Pot, and set aside.

Step 2
Add garlic and thyme; cook, stirring often, 1 minute. Add wine and broth. Return chicken to Instant Pot. Close and lock lid, and turn vent to “Seal” position. Press “Manual” button, and set cook time to 15 minutes.

Step 3
When chicken is done, let stand in “Warm” mode 5 minutes. Carefully release pressure, and open Instant Pot. Serve chicken and accumulated juices over rice or potatoes, and, if desired, sprinkle with parsley.