Low Carb Herb and Garlic Chicken
Try this Low Carb Herb and Garlic Chicken recipe, or contribute your own.
Try this Low Carb Herb and Garlic Chicken recipe, or contribute your own.
- Carbohydrate 3.27047814997086 g
- Cholesterol 25.151562534995 mg
- Fat 10.3576489509573 g
- Fiber 0.130810136144958 g
- Protein 0.631440949338289 g
- Saturated Fat 5.68451540546911 g
- Serving Size 1 1 serving (170g)
- Sodium 48.3211059955718 mg
- Sugar 3.1396680138259 g
- Trans Fat 0.601388958954593 g
- Calories 107 calories
Step-by-step
- In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
- Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
- Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
- Add reserved marinade and 1/4 cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
- Serve chicken topped with sauce.
While traditional roasted chicken relies on dry oven heat to render skin crisp, braising boneless skinless thighs under pressure demands a different textural strategy to prevent rubbery results. Without proper searing, meat cooked exclusively in liquid becomes waterlogged and stringy. Even in compact kitchens lacking full-sized ranges, electric pressure cookers achieve a reliable Maillard reaction when surfaces are adequately dried before hitting hot oil. Searing the chicken thighs for three to four minutes per side develops essential surface proteins that later anchor the pan sauce.
Achieving a glossy sauce viscosity without high-carbohydrate flour requires utilizing cornstarch activated at a gentle simmer. When whisked directly into heavy cream before hitting the residual heat, the starch granules hydrate evenly without forming lumps. Maintaining a balanced acidity through apple cider vinegar prevents the dairy from splitting when exposed to high heat settings. If the pressure cooker insert lacks a non-stick coating, deglazing with water and scraping with a wooden spoon immediately after browning prevents burnt residue errors on the heating element.
Substituting arrowroot powder at a one-to-one ratio provides identical thickening properties for those preferring grain-free alternatives.
