Go Back
+ servings
sauce laden Instant pot 40 cloves of garlic chicken served on a white plate
Print Recipe
4 from 10 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Entree, Main Course
Cuisine: American
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