These juicy instant pot chicken thighs with sauce will become a family favorite! Serve it over mashed cauliflower or keto rice for a delectable low carb dinner.
Add some olive oil and sauté the onions and garlic.
Add the chicken and brown both sides, flipping over once.
Take out the chicken and pour in the chicken stock.
Scrape the bottom of the instant pot to deglaze.
Add the other spices and mix them together.
Add the chicken thighs back to the instant pot.
Set it to high pressure for 10 mins.
Let the instant pot naturally release when done.
Remove the chicken and pour in the heavy whipping cream.
Taste for salt and add more if you need.
Let it simmer for a few minutes till it thickens.
Add the chicken back to the instant pot and cook for a few more minutes.
It will thicken some more as it cools down.
Notes
This recipe serves 4 and contains 2 net carbs per serving.
To thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and mix it with the sauce. Let it cook for 2-3 minutes.
You can use coconut cream instead of heavy whipping cream for a dairy-free version.
Omit the cayenne pepper if you don't like spicy foods.