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A plate of Instant Pot Chicken with 40 Cloves of Garlic

Instant Pot Chicken With 40 Cloves of Garlic Recipe

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4.8 from 6 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 8 chicken thighs 1x

Description

Instant Pot Chicken With 40 Cloves of Garlic recipe. The classic farmhouse recipe from Provence, updated for a pressure cooker.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 chicken thighs (about 3 pounds), bone-in and skin-on
  • 2 teaspoons fine sea salt
  • ½ teaspoon fresh ground black pepper
  • 40 peeled cloves of garlic
  • ½ cup white wine
  • ½ cup chicken stock (preferably homemade chicken broth)
  • 10 sprigs fresh thyme (or 2 teaspoons of dried thyme)
  • 2 tablespoons flour (optional, to thicken sauce)

Instructions

  1. Brown the skin side of the chicken thighs: Heat the olive oil in an Instant Pot set to Sauté mode - High until the oil is shimmering (Use medium-high heat in a stovetop pressure cooker). While the oil heats, sprinkle the chicken thighs with the salt and pepper. Sear the thighs in 2 batches: put 4 thighs in the pot, skin side down, and sear until the skin is golden brown, about 5 minutes. Move the browned chicken thighs to a bowl, then sear the second batch of thighs, about 5 more minutes, then move them to the bowl. The thighs will render a lot of fat - pour out all but 1 tablespoon of fat from the pot before moving on to the next step.
  2. Lightly toast the garlic, then deglaze the pot with wine: Add the garlic cloves in a single layer into the pot and cook until they are just starting to turn golden brown, about 2 minutes. (Don’t overcook the garlic - burnt garlic tastes bitter.) Pour in the wine and bring to a simmer. Simmer for 1 minute to boil off some of the alcohol, then scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of chicken stuck to the pot.
  3. Pressure cook for 25 minutes with a natural pressure release: Pour in the chicken stock, then add the browned chicken thighs and any juices left in the bowl. Try to submerge the thighs as best you can in the liquid in the pot. Sprinkle the thyme sprigs over the top of the chicken, then lock the lid. Pressure cook on **high pressure for 25 minutes** in an Instant Pot or other electric pressure cooker, or for 20 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-Custom mode set to 25 minutes in an Instant Pot.) Let the pressure come down naturally, about 20 minutes more.
  4. Thicken the sauce (optional) and serve: Scoop the chicken thighs and garlic cloves to a platter with a slotted spoon. Discard the thyme stems (the leaves will have fallen off into the sauce, leave them in the pot.) Put 2 tablespoons of flour in a small bowl and whisk in ½ cup of the cooking liquid from the pot to make a flour slurry. Whisk the flour slurry back into the pot, set the pot back to medium-high heat (sauté mode in my IP), bring to a simmer, and simmer for 1 minute. Taste the sauce for seasoning - it should be highly seasoned, and may need some more salt and pepper. Ladle some sauce over the chicken and garlic, and pass the rest of the sauce at the table. Enjoy!

Equipment

  • Prep Time: 10 min
  • Cook Time: 1 hour 10 minutes

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Nutrition

  • Serving Size: 1 thigh plus sauce and garlic
  • Calories: 489
  • Sugar: 0.4 g
  • Sodium: 490.4 mg
  • Fat: 34.1 g
  • Carbohydrates: 7.9 g
  • Fiber: 0.4 g
  • Protein: 33.5 g
  • Cholesterol: 189.6 mg

Find it online: https://www.dadcooksdinner.com/pressure-cooker-chicken-with-40-cloves-of-garlic/