Instant Pot Low-Carb Chicken

How to Make Instant Pot Low-Carb Chicken

1. 1

   Step 1: Season and sear the chicken

   Pat the chicken thighs dry and season both sides with kosher salt and freshly ground black pepper. Set the Instant Pot to Sauté on medium-high, add the olive oil, and brown the thighs 3–4 minutes per side until golden; work in batches if needed so the pot isn't crowded. Transfer the seared chicken to a plate and set aside.

   For this step

   • 2 lbBoneless skinless chicken thighs
   • 1 tbspExtra-virgin olive oil
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Sauté the aromatics

   With the Instant Pot still on Sauté, add the chopped onion and cook 2–3 minutes until translucent, scraping up browned bits from the bottom. Stir in the minced garlic and Italian seasoning and cook another 30–45 seconds until fragrant; this builds the base flavor for the sauce.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic cloves, minced
   • 1 tspItalian seasoning
   
3. 3

   Step 3: Deglaze and add liquids

   Pour in the chicken broth and use a wooden spoon to deglaze the pot, loosening any stuck bits from the bottom. Stir in the Dijon mustard, then return the seared chicken thighs to the pot, nestling them into the liquid.

   For this step

   • 1 cupLow-sodium chicken broth
   • 1 tbspDijon mustard
   
4. 4

   Step 4: Pressure cook

   Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 8 minutes, then allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure. Open the lid, remove the chicken to a plate, and set the Instant Pot to Sauté.
   
5. 5

   Step 5: Finish the creamy sauce and serve

   Stir the heavy cream and cream cheese into the pot, whisking until the sauce is smooth and heated through, 2–4 minutes. Return the chicken to the pot to coat with sauce (or shred the thighs with two forks and stir the shredded meat into the sauce), taste and adjust seasoning, then serve hot.

   For this step

   • 1/2 cupHeavy cream
   • 4 ozCream cheese, softened
   

1. Pat the chicken thighs dry and season both sides with kosher salt and freshly ground black pepper. Set the Instant Pot to Sauté on medium-high, add the olive oil, and brown the thighs 3–4 minutes per side until golden; work in batches if needed so the pot isn't crowded. Transfer the seared chicken to a plate and set aside.
2. With the Instant Pot still on Sauté, add the chopped onion and cook 2–3 minutes until translucent, scraping up browned bits from the bottom. Stir in the minced garlic and Italian seasoning and cook another 30–45 seconds until fragrant; this builds the base flavor for the sauce.
3. Pour in the chicken broth and use a wooden spoon to deglaze the pot, loosening any stuck bits from the bottom. Stir in the Dijon mustard, then return the seared chicken thighs to the pot, nestling them into the liquid.
4. Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 8 minutes, then allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure. Open the lid, remove the chicken to a plate, and set the Instant Pot to Sauté.
5. Stir the heavy cream and cream cheese into the pot, whisking until the sauce is smooth and heated through, 2–4 minutes. Return the chicken to the pot to coat with sauce (or shred the thighs with two forks and stir the shredded meat into the sauce), taste and adjust seasoning, then serve hot.