Instant Pot 40-Cloves Chicken

With 40-cloves of garlic sizzling in a little extra virgin olive oil and a touch of butter, we are in heaven!  To pair with this dish, you can serve it with your favorite starchy side such as rice, pasta, potatoes, etc.

Ingredients:

• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Unsalted Butter
• 4 skin-on, bone-in chicken thighs
• 2 skin-on, bone-in chicken breast in
• 1 1/2 tsp Celtic Sea Salt
• 1 tsp coarsely ground black pepper
• 1 cup peeled garlic cloves (about 40 cloves)
• 2 thyme sprigs
• 1/4 cup dry white wine
• 1/4 cup Bonafide Provisions Chicken Broth
• Hot cooked Rice or Potatoes
• Chopped fresh flat-leaf parsley

Instructions:

1. Press the “Saute” button on Instant Pot, and let it stand until the screen reads “Hot,” about 5 minutes. Add oil and butter. Sprinkle chicken evenly with salt and pepper. Place in Instant Pot, skin side down, and cook until browned, about 4 minutes. Turn and cook until browned, 2 to 3 minutes. Remove from Instant Pot, and set aside.
2. Add garlic and thyme; cook, often stirring, for 1 minute. Add wine and broth. Return chicken to Instant Pot. Close and lock lid, and turn vent to “Seal” position. Press the “Manual” button, and set the cooking time to 15 minutes.
3. Stand in “Warm” mode when the chicken is done for 5 minutes. Carefully release pressure, and open Instant Pot. Serve chicken and accumulated juices over rice or potatoes, and, if desired, sprinkle with parsley.