Instant Pot Rosemary Garlic Chicken Thighs

Ingredients

6 boneless, skinless chicken thighs

2 TBSP olive oil

salt and pepper to taste

12 cloves of garlic, crushed

2 sprigs of rosemary, stems removed, chopped fine

1 cup compliant chicken broth (see related recipes)

1 tsp paprika

1 TBSP cashew butter

¼ cup parmesan cheese

6 boneless, skinless chicken thighs

2 TBSP (30 ml) olive oil

salt and pepper to taste

12 cloves of garlic, crushed

2 sprigs of rosemary, stems removed, chopped fine

237 ml compliant chicken broth (see related recipes)

1 tsp (5 ml) paprika

1 TBSP (15 ml) cashew butter

23 grams parmesan cheese

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Soy Free

Turn Instant Pot to sauté and let it heat until the display reads "HOT."
While the Instant Pot is heating, crush the garlic with a garlic press and finely chop the rosemary.
Combine the garlic, rosemary, and chicken broth in a bowl.
When the Instant is hot, add the olive oil to the pot.
Salt and pepper the chicken thighs to taste.
Add them to the pot and sauté both sides until they start to brown (about 3 minutes per side).
Cancel the sauté to turn off the Instant Pot.
Add the garlic, rosemary, broth mixture to the pot and stir to ensure the thighs are separated from the bottom of the pot and liquid flows underneath them.
Sprinkle the paprika on top of the chicken.
Place the lid on the pot, seal it, and close the vent.
Set the Instant Pot to Pressure Cook or Manual High for 5 minutes.
When the cook period is done, manually release the pressure.
Cancel the pressure cook and put the Instant Pot back on sauté.
Move the chicken to the side and add the cashew butter and parmesan to the sauce.
Stir constantly as the sauce simmers to blend the cashew butter evenly with the liquid.
Continue simmering until the sauce is nice and creamy.
Serve chicken with sauce spooned on top.