This recipe has become a hit, in our home. My guys love it, and asked that it go into the weekly rotation, in our home! I use a package of 8 chicken thighs, for my 3 guys, and there is only one thigh left.
8 boneless skinless chicken thighs
2 t paprika
1 t salt
1/2 pepper
3 T unsalted butter, divided
4 cloves of garlic, minced
1 c chicken broth
1/2 c heavy cream
1 T cornstarch
1/2 c shredded parmesan cheese
2 c fresh baby spinach
salt and pepper to taste
chopped parsley (optional)
cooked pasta (optional)
Season both sides of the thighs, with paprika, salt and pepper.
Press Sautee on the Instant Pot and add the 2 T butter.
Working in batches, brown the thighs in the Instant Pot, and brown on both sides, about 3 minutes on each side.
Remove the chicken to a plate.
Add the last Tablespoon of butter, to the pot, and the garlic. Stir and let cook for about 45 seconds, then add the chicken broth.
Add the chicken back, put the lid on the pot, and set for High pressure cook for 7 minutes.
When the timer goes off, let it natural pressure for 3 minutes, then quick release it.
Remove the chicken, and put it on a serving tray or bowl.
Pot the Instant Pot back onto Sautee.
Take 2 T of the Heavy Cream, and whisk in a small bowl, with the cornstarch.
Add to the Pot. Add remaining cream. Whisk until it has thickened.
Add the cheese, and stir until melted. Then, add the spinach, and stir until wilted. Taste and season with salt and pepper. Turn off the Pot.
Pour the sauce over the chicken, and serve. Sprinkle with parsley, if you wish and serve over pasta.
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