Craving a restaurant-quality meal without the fuss? These Instant Pot Chicken Thighs are your answer! We’re talking fall-off-the-bone tender chicken swimming in a luscious, cheesy mushroom sauce. It’s the ultimate comfort food, ready in 30 minutes, and surprisingly low-carb. Get ready to add this one to your weekly rotation!
Ingredients
• 2 large bone-in, skin-on chicken thighs (about 1 lb / 450g)
• 2 cups / 150g button mushrooms, sliced
• 1 cup / 225g cream cheese, softened
• ¼ cup / 30g feta cheese, crumbled
• ¼ cup / 60ml milk or heavy cream
• 4 tbsp / 57g butter
• 2 tbsp / 30ml olive oil
• 3 cloves garlic, minced
• 1 tsp / 6g sea salt
• ½ tsp / 1g freshly ground white pepper
• ¼ tsp / 0.5g red pepper flakes
• 3 cups / 720ml water or chicken stock
Instructions
1. Pat the chicken thighs dry with a paper towel and season generously on all sides with sea salt.2. Place the butter and seasoned chicken thighs into the Instant Pot. Pour in the water or chicken stock.3. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Meat/Stew” function. Adjust the time to cook for 15 minutes at high pressure.4. Once the cooking cycle is complete, carefully perform a quick pressure release. When the pin drops, open the lid, remove the chicken thighs, and drain the cooking liquid from the pot.5. Dry the inner pot and select the “Sauté” function. Add the olive oil. Once hot, add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.6. Add the minced garlic, white pepper, and red pepper flakes, and continue to sauté for one more minute until fragrant.7. Return the cooked chicken thighs to the pot, gently browning them in the mushroom mixture for 3-4 minutes per side.8. Stir in the softened cream cheese and crumbled feta until melted. Pour in the milk, bring the sauce to a gentle simmer, and cook for 4-5 minutes until it thickens slightly.9. Press “Cancel” to turn off the heat. Serve the chicken thighs immediately, smothered in the creamy mushroom sauce.
Nutritional Information
• Per Serving
• Calories: 579
• Total Fat: 44.6g
• Net Carbs: 4.2g
• Protein: 40.4g
• Fiber: 0.4g
Pro Tips
• For a crispier skin and deeper flavor, pat the chicken thighs completely dry and sear them using the “Sauté” function *before* pressure cooking. Remove them, then proceed with the recipe.
• For an even richer, thicker sauce, substitute the milk with heavy cream. If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in while simmering.
• Don’t be afraid to let the mushrooms get deeply browned during the sauté step. This caramelization builds a huge amount of savory, umami flavor that forms the base of the sauce.
• This dish pairs beautifully with steamed asparagus, zucchini noodles, or cauliflower rice to soak up every last drop of the delicious sauce while keeping the meal low-carb.
FAQ
Q: Can I make the chicken skin crispy
A: Yes, for crispier skin and deeper flavor, pat the chicken thighs completely dry and sear them using the Instant Pot’s ‘Sauté’ function before you begin pressure cooking.
Q: How do I make the sauce thicker
A: For a richer, thicker sauce, you can substitute the milk with heavy cream. If it’s still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce while it simmers.
Q: Is this chicken thigh recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 4.2g of net carbs per serving, it’s an excellent low-carb meal option.
Q: What should I serve with these Instant Pot chicken thighs
A: To keep the meal low-carb, this dish pairs beautifully with steamed asparagus, zucchini noodles, or cauliflower rice, which are perfect for soaking up the delicious, creamy sauce.
