Easy Chicken Thighs

(Total Time: 30 MIN| Serves: 4)

2 large chicken thighs, whole
2 cups button mushrooms, sliced
1 cup cream cheese
¼ cup feta cheese
¼ cup milk
4 tbsp butter
2 tbsp olive oil
3 garlic cloves, crushed

1 tsp sea salt
½ tsp white pepper, freshly ground
¼ tsp chili flakes


  1. Rinse well the meat under running water and rub with salt. Set aside,
  2. Plug in the instant pot and add butter in the inner pot. Add chicken thighs and pour in three cups of water (or chicken stock).
  3. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Meat’’ button and cook for 15 minutes.
  4. When you hear the end single, perform a quick release and open the lid. Remove the thighs and drain.
  5. Grease the inner pot with olive oil and add mushrooms. Sprinkle with some salt, white pepper, and chili flakes.
  6. Press the ‘’Sauté’’ button and cook for 5 minutes, stirring constantly.
  7. Add chicken thighs and brown them for 3-4 minutes on each side.
  8. Finally, stir in the cream cheese, Feta cheese, and pour in the milk. Bring it to a boil and gently simmer for 4-5 minutes.
  9. When done, press the ‘’Cancel’’ button and serve thighs with the creamy mushroom sauce.
    Per Serving(Calories 579 | Total Fats: 44.6g | Net Carbs: 4.2g | Protein: 40.4g |Fiber: 0.4g)