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My Instant Pot Creamy Rosemary Chicken has to be one of the easiest recipes in my repertoire. Chicken thighs are cooked in the pressure cooker with garlic, onion, spices and lemon juice and finished off with cream. I like to serve them with mashed potatoes, risotto or orzo. This is comforting and so easy to make!
One of my favorite instant pot chicken recipes has to be my creamy rosemary chicken thighs. These creamy rosemary chicken thighs are also one of the most popular instant pot chicken recipes with my family. Not only do these creamy lemon rosemary chicken thighs taste great, but they are versatile too. They work with a whole range of side dishes to make a great tasting family dinner. Tender pieces of instant pot chicken thighs, bound together in a creamy lemon and rosemary flavored sauce, this is a dish your family will keep coming back to.
Even better, this dish can be prepared and cooked in minutes, making this an ideal dinner dish for busy week nights. I love making chicken in the Instant Pot because it is so quick and easy and involves little clean-up. I often have this Instant Pot Creamy Rosemary Chicken Thighs recipe on rotation with this Easy Instant Pot Shredded Chicken, Instant Pot Rotisserie Chicken or this Instant Pot White Chicken Chili.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Chicken: I have opted for bone-in, skin on chicken thighs as both the bone and skin really do add extra flavor into the dish and create a more tender piece of chicken. We make so many recipes using chicken thighs in my house whether it is these Moroccan Chicken Thighs, Mediterranean Chicken or these Air Fryer Mediterranean Chicken Thighs. Boneless chicken thighs or boneless skinless chicken thighs also work great.
- Rosemary: Fresh sprigs of rosemary adds a wonderful fresh herbal flavor to the sauce. If you can’t find rosemary, thyme is a great substitute.
- Spices: Italian seasoning is a blended mix of Italian herbs and really adds flavor to the sauce.
- Lemon: The juice from one lemon is added to the sauce to add a fresh and zesty flavor and a touch of acidity.
- Cream: The heavy cream adds a velvety texture to the sauce but you can substitute with light cream or low fat creme fraiche.
How to Make Creamy Instant Pot Rosemary Chicken
Step 1: Set to Sauté: Heat the olive oil and butter in the Instant Pot and add in the chicken, skin side down, and sauté for 3 minutes.
Step 2: Add Vegetables: Now add the onion and garlic, along with the Italian seasoning, salt, pepper, chicken stock, rosemary sprigs and lemon juice. Give everything a good stir to combine.
Step 3: Cook Chicken: Close the lid and the valve on the Instant Pot and set it on the high pressure setting and cook for 8 minutes.
Step 4: Finish Sauce: After 8 minutes open the value and lid and naturally release the steam. Stir the heavy cream through the sauce and serve immediately.
Recipe Tips
- Seasoning: Take time to properly season the chicken thighs before you start, this will make a huge difference in the flavor of the finished dish.
- Rest Chicken: Once cooked, allow the chicken to rest for 5 minutes. This allows the juices to be reabsorbed back into the joint resulting in tender, juicy pieces of chicken.
- Feeding a Crowd? No problem, this recipe is easily doubled up.
- Fresh Herbs: Adding fresh herbs to the rosemary chicken when done cooking is a great way to brighten it up and add that wonderful, fresh flavor to the chicken.
Serving Ideas
- Sides: If you like to pair vegetable side dishes with chicken you should try these Lebanese Green Beans, Brussels Sprouts with Cranberries or these Mediterranean Roasted Vegetables.
- Potatoes: Another great addition to this meal is potatoes. I often make Slow Cooker Gouda Smashed Potatoes, Air Fryer Twice Baked Potato, Spicy Lebanese Potatoes or Lemon Cilantro Roasted Potatoes.
- Salad: I always try to have a salad with my chicken dishes. I love this Lemon Arugula Salad, Mediterranean Bean Salad, Easy Lebanese Salad or this Tomato Cucumber Feta Quinoa Salad.
Storage Tips
- If you have any leftover chicken thighs, allow them to cool completely and place in an airtight container in the refrigerator for up to 3 days. The chicken can be shredded and is great added to salads, soups and pasta sauces. Leftovers also make a superior chicken sandwich!
- To freeze chicken, make sure it is completely cooled. Place into an airtight container, along with some of the cooking liquids and freeze for up to 2 months. When ready to eat, defrost thoroughly in the fridge before reheating.
More Chicken Recipes
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Instant Pot Creamy Rosemary Chicken
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 bone-in chicken thighs, with skin {you can sub in boneless chicken thighs}
- 1/2 sweet onion, diced
- 4 cloves garlic , minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cups chicken stock
- 2 sprigs Rosemary
- 1 lemon, juiced
- 1/2 cup heavy cream
- parsley, for garnish
- rosemary, for garnish
- Lemon slices, for serving
Instructions
- Set the Instant Pot to the sauté setting. Add the olive oil and butter and melt. Place the chicken, with the skin side down and cook for 3 minutes.
- Add the onion, garlic, Italian seasoning, salt and pepper, stock, lemon juice, and rosemary sprigs. Stir to incorporate.
- Close the lid and valve and set on manual high pressure for 8 minutes.
- Let the steam naturally release. Open the valve to release the remaining steam once done cooking and open the lid.
- Stir in the heavy cream.
- Serve the chicken with fresh parsley and rosemary and lemon slices. I like to serve this over mashed potatoes, orzo or risotto.
Notes
- This recipe is easy to double if you want to feed a bigger crowd.
- The chicken is soft and juicy with a herby and zesty flavor that’s amazing. It’s a great dish for the winter months while also being a great all-year long type of recipe.
- You can serve it with mashed potatoes, rice, or pasta!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
