Pressure Cooker Chicken With 40 Cloves of Garlic Recipe (2024)

At the end, put the chicken on a sheet pan lined with aluminum foil and place under a broiler. I did a minute under high, 5 min at low, and then another minute on high -- but my stove is old and finnicky. Aim for a nice golden brown skin.

This was delicious! I made it as instructed with no modifications. Everyone loved it, and my husband said it is now his favorite of all the Times recipes we’ve tried. I’m giving it 4 stars instead of 5 because I felt it needed something else—not sure what—to give the flavor just a bit more oomph.BTW, if you’ve ever made this dish via the stove and oven, the pressure cooker will be a revelation. Cleanup was a breeze, and this version calls for far less oil than the traditional version.

Gale (3 weeks ago) said it needed a little something so I melted 1-1/2 anchovy filets into the oil and garlic in step 2. Bingo. Also, I skinned the chicken and started at step 2. The dish doesn’t need all that fat and neither do the diners. It was amazing. The leftover beans and their liquid were a wonderful soup the next day with just a splash of stock thinner. Thanks everyone!

If you're a garlic lover, this dish is so so good, and very filling.The only change I made was to double the amount of wine, as I was worried my larger instant pot needed more liquid to pressurize. It worked and made the broth extra rich and tasty as a bonus.

i love garlic and this was way too much

This is just ok. I love a white wine sauce but to me this wasn’t worth the effort. Fine, but not amazing.

Delicious! I wanted something green so I sautéed some broccoli rab separately. I sautéed several crushed garlic cloves in oil, added the same white wine and vinegar for about 30 seconds, salt and pepper, then the rab, covered and steamed on low heat while chicken began its countdown, then uncovered and tossed in last min or two. Set next to chicken, not mixed in, but it might go well mixed also? Depends on how much of the bitter rab you want…

Flavor was awesome on the beans but they were MUSH. Next time I'll try dried beans cooked 75% or maybe make them separate and take the broth from the beans to 'braise' the chicken thighs? I 'nestled' them as best I could but little flavor was imparted to those guys. Had no thyme; used fresh oregano instead.

3/1/22 so delicious. Added chard and had with Andrianna bread.

This took over an hour to make and was very lack luster. I don’t know how the flavors were supposed to come together but it seemed pretty off. Waste of time. Won’t make it again

This was fantastic. The only thing I changed was proportions- I had 4 lbs of chicken thighs and used 3 cans of beans and about 60 cloves of garlic, but doubled all other ingredients. Peeled garlic cloves make this easy to put together. Will definitely go into rotation!

Used garbanzo beans, a few potatoes, and a quarter loaf of old frozen sourdough toasted in the oven and torn into chunks since I didn't have enough of the right beans, turned out amazing. I went heavy on the vinegar and lemon juice, but he sourdough croutons complmented perfectly. Definitely recommend adding bread if you get too acidic or salty!

Very very good. Followed comment advice to add a few carrots and broil after the chicken skin after pressure cooking. Great tips! Didn’t have scallions or dried thyme. But came out alright with some dried basil.

I have made this at least 6 times! I don't brown, but do remove the skin and bones-so that it is more like shredded chicken. Then the chicken, beans and sauce are so melt-in-your mouth. I often serve over zoodles with some crusty bread on the side

Absolutely delicious, and something that kids love too. Juices are incredible when poured over rice or bread. Would have been much more attractive if I had taken the tip of putting under the broiler at the end, since the skin comes out flabby. Recommend generously seasoning the chicken with salt/pepper.

If you're a garlic lover, this dish is so so good, and very filling.The only change I made was to double the amount of wine, as I was worried my larger instant pot needed more liquid to pressurize. It worked and made the broth extra rich and tasty as a bonus.

Recipe was perfect as-is, my family loved it. Thought it needed a veggie so I tossed some carrots in with the beans, they cooked nicely. Could also work well with potatoes, turnips, or parsnips. Serve with some fresh crusty bread to sop up the broth.

Amazing recipe. If you reduce the amount of garlic you are a disgrace. Be sure to broil the chicken for a few minutes after removing from the instant pot. We didn’t have white wine vinegar and substituted rice vinegar and turned out great sill.

Delicious, I only had 1 can of beans, but 2 would be better. Used pre-peeled garlic w no residual chemical taste.