Instant Pot Chicken Thighs Bone In

 

Here's how to prepare Instant Pot bone-in chicken thighs in a luscious cream cheese sauce that your family will adore. Dinner is ready in the pressure cooker!

 

Ingredients

6 chicken thighs 6-8 depending on size

2 tbsp olive oil

1 tsp basil

1 tsp oregano

1 tsp garlic powder

1/2 tsp salt

1.5 c chicken stock or broth

8 oz cream cheese softened, cubed

2 c spinach fresh

1/2 c sun dried tomatoes diced, optional

1 c parmesan grated

 

Set the pressure cooker to sauté mode.

Combine the dried basil, dried oregano, dried thyme, salt, and 12 teaspoon garlic powder in a mixing bowl. Rub all over the chicken thighs. (Alternatively, sprinkle over thighs while sautéing them.) Sauté the chicken thighs on both sides in stages in the pressure cooker. Turn off the pressure cooker, which is a crucial step to let it to cool down. After this, deglaze the saucepan. When all of the chicken thighs have been browned, arrange them in a circle, standing around the edges. Fill the center with chicken stock/broth. Close the window and set the value to sealing. Cook for 10 minutes on high pressure in a pressure cooker. Allow for a 5-minute natural release before doing a fast release. Remove the chicken thighs from the pressure cooker with care. Place on a baking sheet that has been sprayed with nonstick cooking spray. Place in an oven set to broil for about 5 minutes (if you want crispy skin), monitoring closely. While the chicken broils, return the pressure cooker to saute mode and bring the fluids to a boil. Whisk in the cream cheese until melted (it must be room temperature or it will not melt smoothly). Combine the parmesan cheese and the remaining garlic powder in a mixing bowl. Add the sun-dried tomatoes and spinach once the sauce has reduced to your preferred consistency. Stir everything together and serve with chicken over spaghetti or as preferred. If you really want the sauce to be thicker, mix together 2 tbsp cornstarch and 2 tbsp cold water in a dish, then pour into the saucepan. Stir and allow to thicken on the saute as it bubbles.