Instant Pot 40 Cloves Of Garlic Chicken

Instant Pot 40 cloves of garlic chicken is a creamy and flavorful way to enjoy chicken over pasta or rice. You can serve this flavor packed pressure cooker chicken any night of the week because it is ready with almost no work.

sauce laden Instant pot 40 cloves of garlic chicken served on a white plate

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Part of the family law is that the more garlic, the better!

Especially when it comes to chicken or pasta.

And this creamy chicken has lots of garlic, but don’t think it’s overpoweringly garlicky.

It’s not.

The garlic is mellow and so delicious with this creamy chicken.

You and your family will love it and you’ll love making it since it comes together with barely any effort but produces a restaurant quality meal.

sauce laden Instant pot 40 cloves of garlic chicken served on a white plate

Ingredients and tools

Here are all the ingredients you’ll need to make this tasty, garlicky delight.

  • Chicken breasts – You’ll need to trim the fat.
  • Cloves of peeled garlic – Don’t substitute garlic powder. The name of this is clove of garlic chicken for a reason.
  • Salt & pepper – These are to taste and could be omitted.
  • Fats – You’ll need both butter and extra virgin olive oil.
  • Alcohols – You’ll need a bit of Bourbon and dry white wine, such as pinot grigiot.
  • Fresh thyme leaves – These add extra flavor to the chicken.
  • Flour – This helps thicken the sauce.
  • Heavy cream – Heavy cream helps make a rich, creamy sauce.

You’ll also want the Instant Pot for this recipe. You could make this in your 6 quart or your 8 quart pot.

40 cloves of garlic chicken shown on a white platter with mashed potatoes topped with garlic gravy and an Instant Pot in the background

How to make

Here are the easy to follow steps to make this recipe.

First, pat the chicken dry and then liberally season it with salt & pepper.

Next, set  your pressure cooker on saute mode, and melt the butter and olive oil in it.

Working in two batches, add half the chicken to the inner pot and sear on both sides.

Once fully seared, remove the breasts to a waiting plate and then repeat with the remaining chicken. Set aside.

Next, add the garlic cloves to the pot and saute them, stirring & turning as needed, until they’re all evenly browned. 

When the garlic is ready, pour the bourbon & white wine into the pot and use a sturdy spoon to deglaze the bottom.

You’ll need to remove any stuck on parts of the garlic with a sturdy spoon.

Next, add the chicken back to the pot and sprinkle it with the fresh thyme leaves.

sliced Instant Pot 40 cloves of garlic chicken being pierced with a fork on a white platter

When the fresh thyme has been added, turn the lid to close and set the vent to the sealed position.

Cook on normal pressure for 15 minutes and then let it naturally release for 10 minutes.

Use a wooden spoon to carefully turn the vent to release the remaining pressure.

Carefully open the pot and use a pair of tongs to transfer the chicken to a waiting plate.

Use caution when transferring the chicken, it can fall apart easily.

Once plated, cover them with foil to keep them warm.

Next, whisk the flour into the pot until completely incorporated.

Turn the pot onto sauté mode and allow the sauce to come to a boil and then whisk in the cream.

Allow the mixture to simmer for three more minutes.

Finally, turn the pot off and season the mixture with salt & pepper to taste.

Ladle the sauce & garlic cloves over the chicken and serve hot over pasta, rice, or on its own.

a silver fork shown with several slices of Instant Pot 40 cloves of garlic chicken

Serving and storing

Serve this hot from the pot with pasta, rice or even over mashed potatoes.

Crusty bread is also a great treat to serve with the chicken.

To store, place the chicken and sauce in an air tight container.

When you are ready to eat, you can reheat in the microwave for about 1 to 2 minutes or until warmed through.

Tips and Tricks

  • Make sure you don’t burn the garlic by stirring consistently and adding a little liquid if needed during the cooking process.
  • Don’t overcrowd your pot when you are searing the chicken. Make sure to split it into two batches.
  • For added flavor, sprinkle on Parmesan cheese when serving.

sauce laden Instant pot 40 cloves of garlic chicken served on a white plate

Other Instant Pot recipes

Instant Pot 40 cloves of garlic chicken is a family favorite and a weeknight staple in our house.

You should make it tonight for your family, they are sure to love the flavor too.

If you love using your Instant Pot, check out these other Instant Pot recipes:

If you’ve tried this INSTANT POT 40 CLOVES OF GARLIC CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

 
sauce laden Instant pot 40 cloves of garlic chicken served on a white plate

Instant Pot 40 Cloves Of Garlic Chicken

Instant Pot 40 cloves of garlic chicken is a creamy and flavorful way to enjoy chicken over pasta or rice. You can serve this flavor packed pressure cooker chicken any night of the week because it is ready with almost no work.
4.23 from 9 votes
Print Pin Rate
Course: Dinner, Entree, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 408kcal

Ingredients

  • 5-6 chicken breasts about 3lbs, trimmed of fat
  • 40 cloves peeled garlic
  • salt & pepper to taste
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp bourbon divided
  • 1 1/2 cup dry white wine such as pinot grigiot
  • 1 tbsp chopped fresh thyme leaves
  • 2 tbsp flour
  • 2 tbsp heavy cream

Instructions

  • Pat the chicken dry, and then liberally season it with salt & pepper.
  • Set your pressure cooker on saute mode, and melt the butter and olive oil in it.
  • Working in two batches, add half the chicken to the pot, sear on both sides, remove it to a waiting plate, and then repeat with the remaining chicken. Set aside.
  • Add the garlic cloves to the pot, and saute them (stirring & turning as needed) until they're all evenly browned- roughly 5-10 minutes.
  • Pour the bourbon & white wine into the pot, and use a sturdy spoon to deglaze the bottom- scraping up any browned bits as you go.
  • Add the chicken back to the pot, and sprinkle it with the fresh thyme leaves.
  • Turn the lid to close, set the vent to the sealed position, and cook on normal pressure for 15 minutes, and then let the dish naturally release for 10 minutes more.
  • Using a wooden spoon, carefully turn the vent to release the remaining pressure.
  • Using a pair of tongs, carefully transfer the chicken to a waiting plate so that it doesn't break apart during the process. Cover with foil to keep warm.
  • Whisk the flour into the pot until completely incorporated. Turn the pot onto saute mode and allow the sauce to come to a boil.
  • Add the cream to the pot, whisking in to incorporate. Let the mixture simmer for 3 more minutes.
  • Turn the pot off, and season the mixture with salt & pepper to taste. Be careful when tasting the sauce though, as it will be HOT.
  • Ladle the sauce & garlic cloves over the chicken, and serve.

Notes

recipe adapted from What's Cooking, Chicago?

Nutrition

Calories: 408kcal | Carbohydrates: 11g | Protein: 42g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 261mg | Potassium: 841mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

 

12 thoughts on “Instant Pot 40 Cloves Of Garlic Chicken

    1. What would be your thought on cutting the chicken into 2 inch pieces. Mostly the time to pressure cook.
      Thanks

      1. I haven’t tried it myself, but if you end of experimenting with the chicken- let me know how it turns out!

  1. Is garlic sliced/minced or left while the entire time? It looks diced in picture but recipe doesn’t state it, just sounds like they’re left whole

    1. They’re left whole. The cloves roast while cooking and become soft so some of then do naturally break apart.

    1. Yes, you read that right! Cooking it this way actually ends of ‘roasting’ the garlic. Like roasted garlic it becomes very soft, with a slightly sweet and mellow flavor making it perfect for the delicious gravy it creates.

  2. Maybe I’m not reading close enough, but I can’t seem to find why the bourbon is divided. Doesn’t seem critical to the recipe but curious just the same. Planning on this for dinner, looks delicious!

  3. Note: Adding flour to hot liquid can make it clump. I would dissolve the flour in cold chicken broth or cold water before adding. Another method would be to press the flour into butter, creating a paste, then adding it to the hot liquid while stirring.

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