Instant Pot Chicken Thighsdrumsticks With Rice Recipes Easy

Instant Pot Perfect Chicken –creamy chicken, mushrooms, onions and sauce with lots of flavor from seasonings and lemon juice. With a little effort you can have an amazing tasting dinner!

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Instant Pot Perfect Chicken

After one bite of this chicken and sauce Greg said, "wow this chicken is perfect!" I do have to agree that it was pretty amazing. The chicken was perfectly moist and tender. The sauce was so good that I was licking it off my plate. I think you'll love it too.

We loved eating this chicken and sauce over rice. I made my rice in a separate 3 quart Instant Pot. However you can use the pot-in-pot method if you'd like to cook the rice at the same time as the chicken. Place a tall trivet* into the pot after you add in all the ingredients. Place a pot-in-pot dish* on top of the trivet. The dish should have a 1 cup white rice to 1.5 cup water ratio in it. You can cover the pot-in-pot dish or leave it uncovered.

I like using chicken thighs in the Instant Pot because they stay moist and tender. I used fresh thighs so that I could properly brown them. If you want you can also use chicken tenderloins for this recipe. If you use fresh tenderloins only pressure cook for 2 minutes with a 10 minute natural pressure release.

Ingredients/Substitution Ideas

• Butter
• Boneless, skinless chicken thighs–you can also use bone-in thighs with the skin removed or chicken tenderloins
• Mushrooms
• Onion
• Minced garlic
• Dried rosemary leaves
• Dried thyme leaves
• Ground sage
• Kosher salt
• Black pepper
• Lemon juice–fresh is best
• Water
• Better than Bouillon chicken base
• Cornstarch
• Heavy cream

Steps

1. Lightly brown the chicken: Turn Instant Pot to sauté setting. While the pot is heating up trim off excess fat from the chicken thighs (I like to use kitchen shears). Pat chicken dry with a paper towel. Lightly salt and pepper the chicken thighs. When the Instant Pot says HOT on the display add in the butter and let it melt. Add in the chicken pieces in an even layer and let brown lightly on one side for 3 minutes. Use tongs to turn over and brown for another 3 minutes on the other side. Use tongs to move chicken out of the pot and lay it on a plate.
2. Sauté vegetables: Add the mushrooms and onions into the pot. Sauté for about 5 minutes. Add in the garlic and sauté for 30 seconds. Stir in the rosemary, thyme, sage, kosher salt and pepper.
3. Deglaze the pot: Pour in the lemon juice, water and bouillon. Scrape bottom of pot so that nothing is sticking. Cancel off the sauté setting.
4. Pressure cook: Add the chicken back into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. Remove the lid.
5. Thicken the sauce: Turn Instant Pot to sauté setting. Make a cornstarch slurry by stirring together the heavy cream and the cornstarch. Stir a cup of the hot liquid into the cornstarch/cream. Then stir the mixture into the Instant Pot to thicken the sauce.
6. Serve the chicken and sauce over rice, noodles or mashed potatoes.

Notes/Tips

• Serve the chicken and sauce over rice, noodles or mashed potatoes. This dinners goes along well with a side of green vegetables like green beans, broccoli or asparagus. The sauce tastes good over the vegetables too!
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with lemon juice are Instant Pot Lemon Herbed Chicken And Red Potatoes and Soft Lemon Sugar Cookies.

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More Instant Pot Chicken Recipes…

• Instant Pot Aussie Chicken
• Instant Pot Chicken Julienne
• Instant Pot Old School Casserole
• Simple Man's Lemon Garlic Chicken (Instant Pot or Crockpot)

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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Description

Creamy chicken, mushrooms, onions and sauce with lots of flavor from seasonings and lemon juice. With a little effort you can have an amazing tasting dinner!

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• 2 Tbsp butter
• 4–6 boneless, skinless chicken thighs (you can also use bone-in thighs with the skin removed)
• Salt and pepper
• 8 ounces sliced mushrooms
• 1/2 cup diced onion
• 1 Tbsp minced garlic
• 1 tsp dried rosemary leaves
• 1 tsp dried thyme leaves
• 1/2 tsp ground sage
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp fresh lemon juice
• 2 cups water
• 1 Tbsp Better than Bouillon chicken base
• 3 Tbsp cornstarch
• 1/2 cup heavy cream

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1. Turn Instant Pot to sauté setting. While the pot is heating up trim off excess fat from the chicken thighs (I like to use kitchen shears). Pat chicken dry with a paper towel. Lightly salt and pepper the chicken thighs. When the Instant Pot says HOT on the display add in the butter and let it melt. Add in the chicken pieces in an even layer and let brown lightly on one side for 3 minutes. Use tongs to turn over and brown for another 3 minutes on the other side. Use tongs to move chicken out of the pot and lay it on a plate.
2. Add the mushrooms and onions into the pot. Sauté for about 5 minutes. Add in the garlic and sauté for 30 seconds. Stir in the rosemary, thyme, sage, kosher salt and pepper.
3. Pour in the lemon juice, water and bouillon. Scrape bottom of pot so that nothing is sticking. Cancel off the sauté setting.
4. Add the chicken back into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. Remove the lid.
5. Turn Instant Pot to sauté setting. Make a cornstarch slurry by stirring together the heavy cream and the cornstarch. Stir a cup of the hot liquid into the cornstarch/cream. Then stir the mixture into the Instant Pot to thicken the sauce.
6. Serve the chicken and sauce over rice, noodles or mashed potatoes.

• Category: Chicken
• Method: Instant Pot

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Source: https://www.365daysofcrockpot.com/instant-pot-perfect-chicken/

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