Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 6 cloves fresh garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup chicken broth
  • 1 tbsp Italian seasoning
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 oz cream cheese, softened and cubed
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté (High). Add the olive oil and butter, stirring until the butter is foaming.
  2. Season chicken thighs with salt and pepper. Place them in the pot and sear for 3-4 minutes per side until a deep golden crust forms.
  3. Remove chicken and set aside on a plate. Add the minced garlic to the remaining fat and sauté for 30-60 seconds until fragrant but not brown.
  4. Pour in the chicken broth and scrape all the brown bits (fond) off the bottom of the pot.
  5. Stir in the Italian seasoning, return the chicken and any accumulated juices to the pot.
  6. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 10 minutes. Allow a Natural Release for 5 minutes, then quick release the remaining pressure.
  7. Set the pot back to Sauté (Low). Stir in the heavy cream and the cubed cream cheese, whisking gently until melted and smooth.
  8. Fold in the grated Parmesan cheese and stir until melted and glossy. Garnish with fresh parsley and serve.