Instant Pot Creamy Chicken Thighs with Sun-dried Tomatoes
You're going to LOVE the garlicky, creamy sun dried tomato sauce. It's perfect with tender chicken thighs. Cook everything in the Instant Pot in under 30 minutes!!
Trim any excess fat off the chicken thighs. Season the chicken thighs with salt and pepper on both sides.
Turn the Instant Pot on to sauté mode. Once preheated, add the olive oil and chicken thighs. Cook the chicken thighs for 2-3 minutes on each side, or until golden brown. Carefully remove the browned chicken thighs from the Instant Pot and set aside (they won't be fully cooked yet - that's OK!)
Add the minced garlic and dried oregano to the Instant Pot and sauté for 2-3 minutes. Make sure to use a wooden spatula to scrape off any burnt-on chicken bits - this will help make sure you don't get a burn notice!!
Add the sun-dried tomatoes, chicken broth, and cream. Add the chicken thighs back to the Instant Pot.
Close the lid and turn the valve to sealing. Cook at high pressure on the manual setting for 5 minutes. Allow the pressure to release naturally for 5 minutes, then manually release. While the chicken is cooking, make a cornstarch slurry by whisking together the cornstarch and 2-3 tablespoons water in a small bowl.
Turn the Instant Pot on to sauté mode. Move the chicken thighs to one side of the pot and add the cornstarch slurry. Stir in the grated Parmesan cheese (and baby spinach, if using) and continue to sauté for 2 minutes, or until the sauce thickens slightly.
Turn off the Instant Pot. Stir in the fresh basil and red pepper flakes, if using (omit pepper flakes for no spice). Serve warm over pasta or rice.
Notes
Nutrition facts are estimated assuming 1 chicken thigh per serving with just a few spoons of sauce, but will depend on the size of the chicken and the amount of sauce you use.For stovetop directions (pan / skillet), see this version of the recipe: Skillet Chicken Thighs in Creamy Sun-Dried Tomato Sauce.