Dinner for 4

Instant Pot Garlic Butter Chicken

Name: Instant Pot Garlic Butter Chicken
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 chicken thighs; 1 1/2 tbsp unsalted butter; 1 whole head garlic; 1 pinch dried rosemary; 3/4 cup unsalted chicken stock; 1/8 tsp fine table salt; 2 tbsp regular soy sauce; salt and black pepper to taste (optional); 2 1/2 tbsp cornstarch; 3 tbsp cold water

$6.25for 435 minServes 4

Chicken thighs pressure-cook with garlic, rosemary, butter, stock, and soy sauce before a quick thickened pan sauce.

Photo: pressurecookrecipes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken thighs, 1.9 lb$2.29/lb typical	1.9 lb	$4.29Typical price
	Butter, 0.75 oz$0.40/oz typical	0.75 oz	$0.30Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Broth, 6.25 oz$0.07/oz typical	6.25 oz	$0.44Typical price
Total for the servings shown		$6.25

Swaps

Swap chicken thighs for chicken breastabout $1.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperSoy sauceCornstarch, vanilla, yeast, cocoa

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Low-carb Budget Family Dinners Instant Pot

Typical price

$1.56 per serving$6.25 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.

Ingredients

6 chicken thighs
1 1/2 tbsp unsalted butter
1 whole head garlic
1 pinch dried rosemary
3/4 cup unsalted chicken stock
1/8 tsp fine table salt
2 tbsp regular soy sauce
salt and black pepper to taste (optional)
2 1/2 tbsp cornstarch
3 tbsp cold water

Steps

Set a 6-quart Instant Pot to sauté, melt the butter, and cook the garlic for 2 minutes.
Season the chicken with salt and pepper, then brown it in the pot for 3 minutes per side.
Add the rosemary, chicken stock, and soy sauce, then seal the lid and cook on high pressure for 10 minutes.
Let the pressure release naturally for 5 minutes, then release the remaining pressure and check that the chicken reaches 165 F.
Whisk the cornstarch with cold water, stir it into the pot, and simmer on sauté for 2 minutes until thick.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.