1 1/2poundsbone-in chicken thighsseasoned with salt and pepper on eitehr side
1small yellow onionfinely diced
Salt & pepperto taste
1/2cupmilk OR heavy cream OR half and half
1/3cupgrated parmesan cheese
Brown chicken: Set your instant pot to “sauté”. Heat the oil, then brown the chicken thighs on either side. Remove to a plate.
Start sauce: Add the onion to the instant pot and sauté until starting to soften, about 2 minutes. Add garlic and Italian seasoning and cook for a few seconds. Switch off the instant pot. Stir in chicken broth and sundried tomatoes. Season with salt and pepper to taste.
Pressure cook: Add chicken thighs back to the instant pot. Close the lid and set the valve to “sealing”. Choose “pressure cook” on the “high” setting for 12 minutes. Naturally release the pressure for 10 minutes before releasing any remaining pressure manually.
Finish sauce: Open the lid. Remove the chicken and cover with foil on a plate. Combine milk and cornstarch in a measuring jug. Set the instant pot to “sauté” and stir in the milk slurry. Simmer until sauce has thickened. Stir in remaining ingredients and serve sauce over chicken.
Add 3oz baby spinach with the parmesan, if you like.