Instant Pot Garlic Chicken with Herbes de Provence
Here you go…
Today I’m sharing this really great recipe for a delicious chicken that some of us were lucky enough to taste recently, from our friend Carol.
It came from an official Instant Pot cookbook, purchased at Costco.
And considering the success of this recipe it might just be worth purchasing. After all there are 99 more recipes in there that I’m now very curious about.
Just a heads up on this meal, there’s a quite a bit of garlic and a lot of herbes de provence in the recipe.
Please don’t get scared, like my daughter did when she saw all that garlic on the cutting board. 😜
Have faith, I promise you it will work out. It all comes together to create a very flavourful chicken dish.
To make it my own, I did make a few small changes:
- Reduced the salt from 1 tsp to 1/2 a tsp, which in my opinion is more than enough
- Added a splash of wine to the marinade and a bit more to deglaze the pot, because I wanted to end up with more sauce, and because I add wine everywhere I can in my cooking!
- Used chicken breasts instead of thighs and upped the amount from 1 lb to 1 1/2 lbs, enough to serve 4, or have leftovers for lunch the next day (I did not adjust the amount of rest ingredients)
- I didn’t use cream since I didn’t have any, but I’m sure it would be a nice addition which I shall definitely add next time
- Thickened the sauce (it was very thin) with a mixture of flour + butter (you could also use cornstarch dissolved in a bit of cold water)
That’s it folks, pretty easy and very tasty.
Now get that Instant Pot out and start cooking! 😋
*if you’re interested in the book, it is this one:
Instant Pot Fast & Easy by Urvashi Pitre
(you can order it Amazon)
Instant Pot Garlic Chicken with Herbes de Provence
Instant Pot Garlic Chicken with Herbes de Provence
Ingredients
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Minced Garlic
- 2 tsps Herbes de Provence
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 tbsp Olive Oil
- 2 tbsp White wine optional
- 1 1/2 lbs Chicken Breasts (or thighs or a mix of both) boneless, skinless
- 2 tbsp Unsalted Butter
- 8 cloves Garlic finely chopped, or minced
- 1/4 cup white wine sub with water if needed)
- 1/4 cup Water
- 1/4 cup Heavy Cream (optional)
- 1 tbsp Unsalted Butter
- 1 Tbsp Flour
Instructions
- Make the marinade: whisk the first 8 ingredients together in a large bowl
- Add the chicken pieces and turn to coat each piece well
- Cover bowl, and refrigerate for about 30 minutes.
- Press SAUTE on your Instant Pot, add butter and heat until pot display reads HOT.
- Add chicken and cook for 2 min each side, in batches, taking care to leave as much marinade in bowl as you can.Transfer to a plate and set aside.
- Add wine to pot to deglaze, then add remaining garlic and cook 1 minute.
- Add water and reserved marinade and whisk together. Return chicken to pot, select CANCEL.
- Lock on lid, turn pressure valve on lid to SEALING.Choose PRESSURE COOK mode and set timer for 6 minutes.
- When done, let timer count up for 10 minutes of natural pressure release, then release remaining pressure by turning valve on lid to VENTING.Open lid and transfer chicken pieces to a serving place, cover to keep warm.
- Select SAUTE mode, add cream and whisk to combine.Mix together flour and butter to make your slurry and whisk into sauce, cook a few more minutes to thicken.Select CANCELl to turn pot off.
- Pour some sauce on the chicken, the rest in a gravy boat, and serve with a side of mashed potatoes.
*disclaimer: some of the links on this post are affiliate links which means that if you make a purchase from following them, I may receive a small commission. I appreciate your support.
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17 Comments
Lucy Atkinson
Awesome recipe Mary! Served it with saffron rice and a spinach salad tossed with pecans and blue cheese -Haskap vinagrette. You Go Girl,! Thanks for a rockin meal suggestion Mary! ❤️ this time saving device!
Mary
That sounds like one delicious dinner! Happy to hear u tried it cause I really think this chicken is so good! Have a great day Lucy 😊
Miz Helen
This looks like a delicious recipe for the Instant Pot! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Mary
thanks for your comment and for hosting a great link party!
Pam
I have had my instapot for almost a year. Never used it (present from grown kids) until today. I googled Instapot Herbs De Provence ( love that spice) and voila!! Made it tonight and it awesome! Definitaly going into my meal rotation! Thank you for posting.
Mary
I’m so glad to hear you gave the recipe a try. It’s a favourite, we love it. Now that you’ve cracked open your Instant Pot there’s a lot you can do with it. I use it a lot for soups, as they come out great and dont need to cook all day to become flavourful. Enjoy your new appliance, it has earned a place on my counter, I use it almost daily.
Lori Jean Finnila
I made it today and it was delicious. I didn’t have any flour so I used corn starch and it worked well. I also use spicy brown mustard and loved it.
Jhuls @ The Not So Creative Cook
This sounds like a wonderful recipe – easy and mouthwatering! Thanks for bringing this to this week’s Fiesta Friday party!
Donna B Reidland
I’m always on the lookout for instapot recipes and this one does look delicious!
Donna B Reidland
This sounds like a delicious recipe.
Mary
It’s such a flavourful chicken recipe, I highly recommend it! have a great weekend and thanks for taking the time to comment, always appreciated.
Linda @ Linda's Lunacy
I love using my pressure cooker. So convenient. This recipe looks delicious.
Thanks for linking up at the Making a Home – Homemaking Link Up at Linda’s Lunacy!
Mary
I love my pressure cooker too, and this recipe is great for chicken, its really flavourful! Have a great weekend
Helen at the Lazy Gastronome
This looks so moist and delicious! Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow – your recipe will be featured!
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Lori Jean Finnila
This is one of my favorite recipes.