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Instapot Creamy Herb Chicken

This foolproof Instapot chicken recipe delivers incredibly tender, juicy chicken in a rich, creamy herb sauce in under 30 minutes. It's the perfect one-pot solution for a stress-free, delicious family dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, patted dry
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup chicken broth low-sodium recommended
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 2 tbsp Dijon mustard
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart or larger Instant Pot or pressure cooker
  • Tongs
  • Wooden spoon or spatula
  • Cutting board and chef's knife

Method
 

  1. Season the chicken breasts on both sides with half of the salt and pepper. Select the 'Sauté' function on your Instapot and heat the olive oil. Once hot, add the chicken and sear for 2-3 minutes per side, just until golden brown. You don't need to cook it through. Remove the chicken to a plate and set aside.
  2. Add the diced onion to the pot and cook for 2-3 minutes, scraping up any browned bits from the bottom (this is flavor!). Add the garlic and cook for 30 seconds until fragrant. Hit 'Cancel' to turn off the sauté function. Pour in the chicken broth and use a wooden spoon to thoroughly deglaze the pot, ensuring no bits are stuck.
  3. Place the seared chicken back into the pot. Sprinkle the dried thyme, oregano, and remaining salt and pepper over everything. Secure the lid, set the valve to 'Sealing,' and select 'Manual' or 'Pressure Cook' on HIGH pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
  4. Once the cook time is complete, allow a 5-minute Natural Pressure Release (NPR), then carefully perform a Quick Release for any remaining pressure. Open the lid and transfer the chicken to a cutting board. Tent loosely with foil.
  5. Select 'Sauté' again. Whisk the heavy cream and Dijon mustard into the liquid in the pot. Once simmering, slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 2-3 minutes until the sauce thickens to a gravy-like consistency. Hit 'Cancel.' Slice or shred the chicken, return it to the pot, and stir to coat in the sauce. Garnish with fresh parsley and serve.

Notes

Chef's Tips:
• For the juiciest results, use a digital thermometer to check doneness. The chicken will continue to cook slightly while resting.
• Avoid lifting the lid during the pressure cook cycle, as this releases steam and interrupts the cooking process.
• Serve over mashed potatoes, rice, or egg noodles to soak up the delicious sauce.
Food Safety:
• Always ensure chicken reaches a safe internal temperature of 165°F (74°C) before serving.
• Cool leftovers to room temperature within 2 hours before refrigerating.