Go Back
garlic chicken potsandplanes.com
Print Recipe
5 from 3 votes

Instant Pot Garlic Chicken with Herbes de Provence

Servings: 4


  • 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


  • 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.