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Instant Pot Chicken thighs in a creamy tomato sauce with juicy chicken thighs, buttery tomato sauce is incredibly delicious and takes less than 30 minutes to make.

Instant Pot Chicken in Creamy tomato Sauce

Instant Pot Chicken in a creamy tomato sauce with juicy chicken thighs, buttery tomato sauce is incredibly delicious and takes less than 30 minutes to make.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 6 People
Calories 375kcal
Author Subhasmita


  • 6 chicken thighs with bone
  • 2 teaspoon Unsalted Butter
  • 1 teaspoon Oil
  • 1 Medium Onion Chopped
  • 1 tablespoon Garlic Minced
  • ¼ cup white wine (Refer note 2)
  • 2 cup tomato sauce (without salt)
  • 1.5 teaspoon Italian Seasoning
  • ½ teaspoon Paprika
  • ½ teaspoon pepper
  • ½ teaspoon salt (Refer note 1)
  • ½ cup cream

For seasoning Chicken

  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon Paprika
  • ½ teaspoon Garlic powder


  • In a mixing bowl add all the ingredients mentioned under seasoning. Mix well.
  • Add Chicken thighs to the above seasoning and toss to coat the chicken.
  • Turn on the Instant Pot to saute mode.
  • Once the pot is hot enough, add 1 teaspoon butter and oil.
  • Place the seasoned chicken thigh skin side down and let it brown for 2 minutes.
  • Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
  • Add rest of the butter to the pot, followed by chopped onion and garlic.
  • Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
  • De-glaze the pan with wine. Scrap the bottom of the pot well to release any stuck brown bits.
  • Add tomato sauce, Italian seasoning, paprika, salt and pepper. Stir well.
  • Place the browned chicken thighs in a single layer.
  • Cover the lid. Switch to manual mode. Cook on high (full pressure) for 5 mins.
  • Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
  • Switch back to Saute mode.
  • Stir in the cream and mix everything well to coat the chicken with the sauce.
  • Once the sauce looks creamy and chickens are coated well, switch off the pot. ( Cream will split and the sauce will look grainy if the sauce is cooked for too long after adding the cream).
  • Serve the chicken with creamy tomato sauce over pasta or sides of greens.
  • Don't miss the step by step detailed video down after the recipe.



  1. Many readers who have tried the recipe has reported that the amount of salt was a bit more for their taste. I have mentioned the amount of salt that I have used as per my taste. Please use ½ teaspoon salt to season chicken and add ¼ teaspoon to the sauce later. Once the Chicken is done, Check the seasoning again and add more salt if required.
  2. Wine definitely adds a lot of flavours and when added it deglazes the pot. You can substitute the wine with low sodium chicken stock as well. If using Chicken stock instead of wine, adjust the amount of salt accordingly.   


Serving: 100g | Calories: 375kcal | Carbohydrates: 9g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 912mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 7.5mg | Calcium: 50mg | Iron: 1.9mg