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Instant Pot Creamy Chicken

chicken in a creamy sauce poured over white rice in a black bowl

Some nights I died cooking dinner. After cooking Breakfast, Lunch, and snacks for the tribe I feel like dinner is left hanging. I have started scouring my pantry and fridge for things I can whip together that are yummy and quick. For me, that is anything in the Instant pot or the air fryer.

With a creamy texture and a hint of spice this one bowl dish is perfect to cap off that long day. This Instant Pot Creamy Chicken is a faster version of what I used to make in a crockpot. I am finding that the best part of using an Instant Pot is the clean up. While the dish is cooking you clean up your mini mess. After dinner is served you only have one pot left to clean. Win win!

The part you will want to pay attention to is creating the roux. Much like when making Mac n Cheese from scratch, it can burn on you real fast if you aren’t paying attention.


Also, feel free to add more veggies if you would like. Some good add ins are zucchini, red and yellow bell peppers, and celery. If you do not have chicken thighs a couple chicken breasts will work just fine.


Chicken thighs in a creamy sauce on top of white rice in a black bowl
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chicken in a creamy sauce poured over white rice in a black bowl

Instant Pot Creamy Chicken


  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 5 1x

Description

The perfect weeknight dinner when you have forgotten to go shopping!


Ingredients

Scale
  • 12 Tbsp butter
  • 1/2 Cup Flour
  • 1 green pepper, Chopped
  • 1/3 Cup Scallions, Chopped
  • 2 Tbsp Tomato Paste
  • 1 3/4 Cup Chicken Stock
  • 1 1/2 Cup Water
  • 3 Tbsp Fresh Parsley, Chopped
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 12 Adobo Chiles, Chopped
  • 1 Bay leaf
  • 1 lb Chicken Thighs
  • Cooked White Rice

Instructions

  1. Set your Instant Pot to Sauté and dump in your Butter
  2. Simmer until all the butter is melted
  3. Stir in Flour, whisk  until the roux is a light brown color and looks thick
  4. Add in Green Pepper, Scallions, and Tomato paste (and any extra veggies)
  5. Add Chicken Broth, Water, Parsley, Salt and Pepper, Bay Leaf, and chopped Chile
  6. Stir until combined
  7. Place in your chicken, make sure they are completely submerged
  8. Set pressure cooker to Chicken and cook for 15-20 min
  9. Use the Quick pressure release, check the temperature of the chicken (chicken should be 165)
  10. Turn off pressure cooker and serve over rice. (for quick rice use a rice cooker)
  • Prep Time: 5 min
  • Cook Time: 15 min

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