At the risk of sounding conceited, had I been served this Low Carb Creamy Garlic Chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. French Garlic Chicken is an easy low carb chicken recipe that you can make made in the Instant Pot or Stovetop.
What Makes Low Carb Chicken Recipes So Fantastic?
This is a great low carb chicken recipe that takes less than 30 minutes start to finish but is elegant enough to serve for company.
It’s a very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks.
It’s easy to see why this is one of my best Instant Pot recipes .
The only things you may have to buy to make this recipe, are an Instant Pot and Herbes De Provence . Everything else is probably already in your house.
Why Make Creamy Garlic Chicken?
This is actually one of my post popular recipes on the blog. You know what several people have said about this recipe?
This sauce would make a BOOT taste good!
When was the last time you made a sauce like that?? How about tonight then? Even if you don’t have an old boot laying around? I promise Instant Pot chicken thighs or chicken breast will taste even better.
- Versatile. It can be made in an Instant Pot , in a multicooker with a sauté function, or in a heavy skillet such as a cast iron skillet.
- Fast. Done in less than 30 minutes .
- Easy. A Pour and Cook Instant Pot recipe .
- Low Carb . Only 4 carbs per serving. Low Carb Chicken recipes are a great keto meal solution.
- Authentic. Tastes just like the food I’ve eaten in France.
Why Do I Call This French Garlic Chicken?
As you guys know, I suck at naming dishes. But Herbes de Provence , mustard, and cream sauce are all typically used in French cuisine. I just happened to use all these things in this dish, and I will say it reminded me of some wonderful meals I’ve had in France. So French Garlic Chicken is what this recipe became.
While different brands of this spice contain different herbs, most Herbes de Provence mixes have a combination of rosemary, thyme, oregano, fennel, and sometimes lavender. It’s an excellent way to get one bottle of a blend of different herbs rather than buying each individually.
I often use Herbes de Provence to make a salad dressing with oil and balsamic vinegar. It doubles as a delicious keto chicken marinade.
How To Make Garlic Chicken
You can make this dish either on the stovetop or in your Instant Pot.
If you make this dish on the stovetop, be sure to use a thick-bottomed pan such as a cast iron saucepan.
- Mix together the oil, mustard, vinegar, salt, pepper, garlic, and Herbes de Provence.
- Coat the chicken with the marinade. At this point, you can either cook in a few minutes, marinate in the refrigerator for up to 2-3 days, or freeze along with the marinade.
- Sauté butter, garlic, and chicken. Then add marinade and water.
- Cook for 5 mins under high pressure.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Slowly add in the cream, and allow the sauce to thicken on the Sauté setting.
- Ladle the sauce over the chicken, garnish as desired, and serve up your delicious low carb chicken recipe–and transport yourself to Provence with the first bite .
Tips and Tricks For Making This Keto Chicken Recipe
- Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can use this keto chicken marinade for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant Pot .
- Double Up You can double up on the sauce ingredients and save some of the extra sauce to serve over asparagus or other steamed vegetables. You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
- Adapt the recipe for different diets This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe . If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter. Vegetarians should use a hearty vegetable like butternut squash or even turnips instead of chicken. If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram.
Variations
- Mushroom- Add sliced mushrooms to the Instant Pot along with the garlic. The mushrooms will release earthy flavors and add extra depth to the creamy sauce. Optional: finish with a splash of white wine for a subtle richness.
- Lemon- Add lemon zest and juice to the cream sauce. This brightens up the dish, giving a fresh, tangy twist that pairs beautifully with the garlic. Garnish with extra lemon slices before serving.
- Spinach or Kale- Stir in fresh spinach or kale at the end of cooking. The greens wilt slightly in the hot cream sauce, adding color, nutrients, and a mild, leafy flavor.
Can I Put Frozen Chicken In My Instant Pot?
Yes! That’s one of the best features Instant Pot recipes offer. The ability to have dinner ready in no time, even if you forgot to pull the meat out of the freezer the night before. Here’s what you should know:
- Prep. The most important part of cooking chicken in your Instant Pot is making sure you freeze your chicken in a single layer so your pressure cooker chicken cooks evenly.
- Time. The pot may take a little longer to come to pressure since the frozen chicken will keep the temperature inside the pot cooler longer.
- Recipe. The actual cooking time of the recipe will be the same as it states once the pot comes up to pressure.
What To Serve With It
Garlic chicken can be paired with a variety of side dishes to make a delicious and satisfying meal. Here are some of my favorite things to pair it with, both low carb and more traditional:
- Roasted vegetables - Roasting vegetables like broccoli , carrots , or asparagus with garlic and olive oil can complement the garlic flavor in the chicken.
- Rice - A side of rice can soak up the flavorful sauce from the garlic chicken. You can make plain white rice or add some herbs or spices for extra flavor.
- Salad - A fresh salad with greens, tomatoes , cucumbers, and a light vinaigrette can balance out the richness of the garlic chicken.
- Potatoes - Roasted or mashed potatoes are a classic side dish that go well with garlic chicken.
- Pasta - Serve the garlic chicken over a bed of pasta, such as linguine or fettuccine, for a comforting and hearty meal.
- Bread - Garlic bread or a crusty baguette can be a great way to soak up the sauce from the garlic chicken.
How Long Does It Last?
The longer the chicken sits in the sauce, the more flavor it takes on, so leftovers are always gobbled up at our house.
For food safety reasons, try to enjoy this Creamy Garlic Chicken within 3-4 days after preparing it.
I promise you, this shouldn’t be an issue.
Can You Freeze It?
Yes, you can freeze creamy garlic chicken, but there are some important considerations to ensure it maintains its texture and flavor.
To freeze, allow the cooked dish to cool completely before transferring it to an airtight container or a heavy-duty freezer-safe bag. Removing as much air as possible helps prevent freezer burn and preserves the dish’s flavor. Keep in mind that the cream-based sauce may slightly separate after freezing, which is normal, but it can be re-emulsified by gently reheating on the stovetop or in the microwave while stirring.
For the best quality, consume frozen creamy garlic chicken within 2–3 months.
Want MoreInstant Pot Recipes?
- Easy Chicken Tikka Masala - a restaurant favorite made at home.
- Chicken Vindaloo - adjust the heat to fit your taste buds.
- Chicken Enchilada Casserole - Mexican cuisine made easy.
- Pollo Con Salsa Rojo - a low carb recipe delight!
- Pakistani Karahi Chicken - A quick Keto Instant Pot meal.
- Fast and Easy Instant Pot Chicken - Your complete IP Chicken guide.
Creamy Garlic Chicken | Keto Garlic Chicken Recipe
Equipment
- Instant Pot
- LODGE 8 INCH CAST IRON SKILLET
- STAINLESS STEEL MEASURING CUPS
Ingredients
For the Marinade
- ▢ 2 teaspoons ( 2 teaspoons ) Herbes de Provence
- ▢ 2 tablespoon ( 2 tablespoon ) Olive oil
- ▢ 1 tablespoon ( 1 tablespoon ) Dijon mustard
- ▢ 1 tablespoon ( 1 tablespoon ) Apple Cider Vinegar
- ▢ 1/2 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , boneless skinless
For Cooking
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 8 cloves ( 8 cloves ) Chopped Garlic
- ▢ 1/4 cup ( 62.5 ml ) Water
- ▢ 1/4 cup ( 59.5 ml ) Heavy Whipping Cream
Instructions
- Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
- Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
For Stovetop
- When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
- Using a meat thermometer, ensure an internal temperature of 165f.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
For Instant Pot
- When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Watch The Video
- Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.
- Double Up You can double up on the sauce ingredients, and save some of the extra sauce to serve over asparagus or other steamed vegetables. You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
- Adapt for different diets This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe. If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter. If you are vegetarian, use a hearty vegetable like butternut squash or even turnips instead of the chicken. If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram. If you don’t have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
At the risk of sounding conceited, had I been served this Low Carb Creamy Garlic Chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. French Garlic Chicken is an easy low carb chicken recipe that you can make made in the Instant Pot or Stovetop.
What Makes Low Carb Chicken Recipes So Fantastic?
This is a great low carb chicken recipe that takes less than 30 minutes start to finish but is elegant enough to serve for company.
It’s a very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks.
It’s easy to see why this is one of my best Instant Pot recipes .
The only things you may have to buy to make this recipe, are an Instant Pot and Herbes De Provence . Everything else is probably already in your house.
Why Make Creamy Garlic Chicken?
This is actually one of my post popular recipes on the blog. You know what several people have said about this recipe?
This sauce would make a BOOT taste good!
When was the last time you made a sauce like that?? How about tonight then? Even if you don’t have an old boot laying around? I promise Instant Pot chicken thighs or chicken breast will taste even better.
- Versatile. It can be made in an Instant Pot , in a multicooker with a sauté function, or in a heavy skillet such as a cast iron skillet.
- Fast. Done in less than 30 minutes .
- Easy. A Pour and Cook Instant Pot recipe .
- Low Carb . Only 4 carbs per serving. Low Carb Chicken recipes are a great keto meal solution.
- Authentic. Tastes just like the food I’ve eaten in France.
Why Do I Call This French Garlic Chicken?
As you guys know, I suck at naming dishes. But Herbes de Provence , mustard, and cream sauce are all typically used in French cuisine. I just happened to use all these things in this dish, and I will say it reminded me of some wonderful meals I’ve had in France. So French Garlic Chicken is what this recipe became.
While different brands of this spice contain different herbs, most Herbes de Provence mixes have a combination of rosemary, thyme, oregano, fennel, and sometimes lavender. It’s an excellent way to get one bottle of a blend of different herbs rather than buying each individually.
I often use Herbes de Provence to make a salad dressing with oil and balsamic vinegar. It doubles as a delicious keto chicken marinade.
How To Make Garlic Chicken
You can make this dish either on the stovetop or in your Instant Pot.
If you make this dish on the stovetop, be sure to use a thick-bottomed pan such as a cast iron saucepan.
- Mix together the oil, mustard, vinegar, salt, pepper, garlic, and Herbes de Provence.
- Coat the chicken with the marinade. At this point, you can either cook in a few minutes, marinate in the refrigerator for up to 2-3 days, or freeze along with the marinade.
- Sauté butter, garlic, and chicken. Then add marinade and water.
- Cook for 5 mins under high pressure.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Slowly add in the cream, and allow the sauce to thicken on the Sauté setting.
- Ladle the sauce over the chicken, garnish as desired, and serve up your delicious low carb chicken recipe–and transport yourself to Provence with the first bite .
Tips and Tricks For Making This Keto Chicken Recipe
- Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can use this keto chicken marinade for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant Pot .
- Double Up You can double up on the sauce ingredients and save some of the extra sauce to serve over asparagus or other steamed vegetables. You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
- Adapt the recipe for different diets This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe . If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter. Vegetarians should use a hearty vegetable like butternut squash or even turnips instead of chicken. If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram.
Variations
- Mushroom- Add sliced mushrooms to the Instant Pot along with the garlic. The mushrooms will release earthy flavors and add extra depth to the creamy sauce. Optional: finish with a splash of white wine for a subtle richness.
- Lemon- Add lemon zest and juice to the cream sauce. This brightens up the dish, giving a fresh, tangy twist that pairs beautifully with the garlic. Garnish with extra lemon slices before serving.
- Spinach or Kale- Stir in fresh spinach or kale at the end of cooking. The greens wilt slightly in the hot cream sauce, adding color, nutrients, and a mild, leafy flavor.
Can I Put Frozen Chicken In My Instant Pot?
Yes! That’s one of the best features Instant Pot recipes offer. The ability to have dinner ready in no time, even if you forgot to pull the meat out of the freezer the night before. Here’s what you should know:
- Prep. The most important part of cooking chicken in your Instant Pot is making sure you freeze your chicken in a single layer so your pressure cooker chicken cooks evenly.
- Time. The pot may take a little longer to come to pressure since the frozen chicken will keep the temperature inside the pot cooler longer.
- Recipe. The actual cooking time of the recipe will be the same as it states once the pot comes up to pressure.
What To Serve With It
Garlic chicken can be paired with a variety of side dishes to make a delicious and satisfying meal. Here are some of my favorite things to pair it with, both low carb and more traditional:
- Roasted vegetables - Roasting vegetables like broccoli , carrots , or asparagus with garlic and olive oil can complement the garlic flavor in the chicken.
- Rice - A side of rice can soak up the flavorful sauce from the garlic chicken. You can make plain white rice or add some herbs or spices for extra flavor.
- Salad - A fresh salad with greens, tomatoes , cucumbers, and a light vinaigrette can balance out the richness of the garlic chicken.
- Potatoes - Roasted or mashed potatoes are a classic side dish that go well with garlic chicken.
- Pasta - Serve the garlic chicken over a bed of pasta, such as linguine or fettuccine, for a comforting and hearty meal.
- Bread - Garlic bread or a crusty baguette can be a great way to soak up the sauce from the garlic chicken.
How Long Does It Last?
The longer the chicken sits in the sauce, the more flavor it takes on, so leftovers are always gobbled up at our house.
For food safety reasons, try to enjoy this Creamy Garlic Chicken within 3-4 days after preparing it.
I promise you, this shouldn’t be an issue.
Can You Freeze It?
Yes, you can freeze creamy garlic chicken, but there are some important considerations to ensure it maintains its texture and flavor.
To freeze, allow the cooked dish to cool completely before transferring it to an airtight container or a heavy-duty freezer-safe bag. Removing as much air as possible helps prevent freezer burn and preserves the dish’s flavor. Keep in mind that the cream-based sauce may slightly separate after freezing, which is normal, but it can be re-emulsified by gently reheating on the stovetop or in the microwave while stirring.
For the best quality, consume frozen creamy garlic chicken within 2–3 months.
Want MoreInstant Pot Recipes?
- Easy Chicken Tikka Masala - a restaurant favorite made at home.
- Chicken Vindaloo - adjust the heat to fit your taste buds.
- Chicken Enchilada Casserole - Mexican cuisine made easy.
- Pollo Con Salsa Rojo - a low carb recipe delight!
- Pakistani Karahi Chicken - A quick Keto Instant Pot meal.
- Fast and Easy Instant Pot Chicken - Your complete IP Chicken guide.
Creamy Garlic Chicken | Keto Garlic Chicken Recipe
Equipment
- Instant Pot
- LODGE 8 INCH CAST IRON SKILLET
- STAINLESS STEEL MEASURING CUPS
Ingredients
For the Marinade
- ▢ 2 teaspoons ( 2 teaspoons ) Herbes de Provence
- ▢ 2 tablespoon ( 2 tablespoon ) Olive oil
- ▢ 1 tablespoon ( 1 tablespoon ) Dijon mustard
- ▢ 1 tablespoon ( 1 tablespoon ) Apple Cider Vinegar
- ▢ 1/2 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , boneless skinless
For Cooking
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 8 cloves ( 8 cloves ) Chopped Garlic
- ▢ 1/4 cup ( 62.5 ml ) Water
- ▢ 1/4 cup ( 59.5 ml ) Heavy Whipping Cream
Instructions
- Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
- Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
For Stovetop
- When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
- Using a meat thermometer, ensure an internal temperature of 165f.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
For Instant Pot
- When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Watch The Video
- Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.
- Double Up You can double up on the sauce ingredients, and save some of the extra sauce to serve over asparagus or other steamed vegetables. You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
- Adapt for different diets This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe. If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter. If you are vegetarian, use a hearty vegetable like butternut squash or even turnips instead of the chicken. If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram. If you don’t have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Creamy Garlic Chicken | Keto Garlic Chicken Recipe
Ingredients
For the Marinade
- 2 teaspoons Herbes de Provence
- 2 tablespoon Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Minced Garlic
- 1 pound Boneless Skinless Chicken Thighs boneless skinless
For Cooking
- 2 tablespoons Butter
- 8 cloves Chopped Garlic
- 1/4 cup Water
- 1/4 cup Heavy Whipping Cream
Instructions
- Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
- Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
For Stovetop
- When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
- Add chopped garlic and sauté for 2-3 minutes.
- Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
- Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
- Add the marinade and 1/4 cup water.
- Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
- Using a meat thermometer, ensure an internal temperature of 165f.
- Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
- As soon as the sauce thickens, pour it onto the chicken thighs and serve.
For Instant Pot
When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
Add chopped garlic and sauté for 2-3 minutes.
Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
Add the marinade and 1/4 cup water.
Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.
Double Up You can double up on the sauce ingredients, and save some of the extra sauce to serve over asparagus or other steamed vegetables. You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
Adapt for different diets This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe. If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter. If you are vegetarian, use a hearty vegetable like butternut squash or even turnips instead of the chicken. If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram. If you don’t have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback
Creamy Garlic Chicken | Keto Garlic Chicken Recipe https://twosleevers.com/french-garlic-low-carb-chicken/
Instant Pot Potato Salad is a way to make a classic favorite side dish in a fraction of the time and steps. Make your next barbecue or potluck a success with this easy potato salad recipe!
Why You’ll Love This Recipe
- Fast. Excluding the time to chill (optional) this dish is ready in under 30 minutes .
- Easy. Chop your ingredients, cook the potatoes and eggs in your Instant Pot , create the dressing, and mix. Just follow a few simple steps for a delicious Instant Pot Potato Salad.
- Vegetarian . Unlike some other potato salad recipes, this one doesn’t include bacon or ham.
- Delicious. This recipe tastes just as good, if not better than the potato salad you grew up eating.
What Are The Best Potatoes For Potato Salad?
This is a very heated question among a lot of home cooks I’ve asked. Many swear by using waxy potatoes (such as red potatoes), but many people swear by using a more starchy potato (think Russet or Idaho potatoes).
The reason many people choose to use waxy potatoes over starchy potatoes is that they are afraid of the potatoes releasing too much starch and creating a gluey consistency.
If you follow my cooking instructions, you can use any potato you happen to have in your pantry. The ingredients I listed below lists fingerling, but feel free to get creative with your choice of potato.
Ingredients You’ll Need
- Potatoes
- Mayonnaise
- Mustard
- Relish
- Celery
- Onion
- Eggs
- Vinegar
- Salt
- Pepper
- Paprika
- Dill
- Celery Seed
How To Make Instant Pot Potato Salad
Prepare The Potato Salad
- Peel the potatoes and cut them into 1-inch chunks
- Place potatoes in the bottom of the Instant Pot liner
- Place eggs on top of the chunked potatoes
- Add water
- Cook under high pressure for 5 minutes
- Allow pressure to release naturally for 5 minutes and manually release any remaining pressure.
- Remove the eggs from the Instant Pot liner
- Carefully remove the shell from the hard-boiled eggs
- Slice the eggs in half lengthwise and remove the yolks from the egg whites. Place these aside for the dressing.
- Pour vinegar over the cooked potatoes before adding the dressing.
Make The Dressing
- Mix together the mayonnaise, mustard, egg yolks, and spices to create the dressing.
- In a large bowl, gently fold the dressing into the potatoes. Try to avoid crushing or breaking the potatoes as much as possible.
- Place the potato and dressing mixture in the refrigerator for 30-45 minutes for the flavors to meld.
Finish And Serve
- Dice the onion, celery, and egg whites into small pieces.
- Add the diced onion, egg whites, and celery into the chilled and dressed potato mixture.
- Serve and enjoy!
Tips And Tricks
- Cut your potatoes into uniform pieces to ensure they cook evenly.
- Stir the dressing into your potato salad GENTLY to avoid creating a mashed potato salad. The potatoes become very tender in the Instant Pot.
- Peel your hard-boiled eggs under running water to remove the shell easily.
- Pour the vinegar over the cooked potatoes immediately after cooking and draining them. This will help them absorb the acidity of the vinegar.
Can You Freeze Potato Salad?
Technically, you CAN freeze potato salad and it will be safe to eat when it is defrosted at a later date. Typically freezing anything with dairy in it will not have the same texture after it is frozen and reheated. I have found that freezing potato salad and defrosting it leads to a more watery consistency.
How Long Does Potato Salad Last?
This Instant Pot Potato Salad is best enjoyed 3-4 days after it is prepared when stored in an air-tight container in the refrigerator.
What Do You Serve With Instant Pot Potato Salad?
Potato salad is a great side dish for any potluck, barbecue, or just a comforting meal. Here are a few of my favorite things to serve with it:
- Crispy Pork Belly
- Keto Meatloaf
- Air Fryer Pork Tenderloin
- Air Fryer Pork Chops
- Sous Vide Steak
More Instant Pot Side Dishes
If you love how quick and easy it was to make this Instant Pot Potato Salad, check out some more of my tasty Instant Pot side dishes:
- Instant Pot Baked Beans
- Instant Pot Corn on the Cob
- Baked Potatoe s
- Instant Pot Mashed Potatoes
- Instant Pot Green Beans
Instant Pot Potato Salad | Easy Potato Salad Recipe
Ingredients
- ▢ 3 cups Fingerling Potatoes, diced into 1" pieces
- ▢ 1 cup Mayonnaise
- ▢ 1 tbsp Yellow Mustard
- ▢ 2 tbsp Dill Relish
- ▢ 1/4 cup Celery, chopped
- ▢ 1/4 cup Red Onion. chopped
- ▢ 3 Eggs
- ▢ 3 tbsp white vinegar
- ▢ 2 tsp Kosher Salt
- ▢ 1 tsp Ground Black Pepper
- ▢ 2 tsp Paprika
- ▢ 1 tsp chopped dill
- ▢ 1/2 tsp celery seed
Instructions
Prepare The Potato Salad
- Peel the potatoes and cut them into 1-inch chunks
- Place potatoes in the bottom of the Instant Pot liner
- Place eggs on top of the chunked potatoes
- Add water
- Cook under high pressure for 5 minutes
- Allow pressure to release naturally for 5 minutes and manually release any remaining pressure.
- Remove the eggs from the Instant Pot liner
- Carefully remove the shell from the hard-boiled eggs
- Slice the eggs in half lengthwise and remove the yolks from the egg whites.
- Pour vinegar over the cooked potatoes before adding the dressing.
Make The Dressing
- Mix together the mayonnaise, mustard, egg yolks, and spices to create the dressing.
- In a large bowl, gently fold the dressing into the potatoes.
- Place the potato and dressing mixture in the refrigerator for 30-45 minutes for the flavors to meld.
Finish And Serve
- Dice the onion, celery, and egg whites into small pieces.
- Add the diced onion, egg whites, and celery into the chilled and dressed potato mixture.
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Nutrition
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
