You might think a dish with so many cloves of garlic would be overpowering, but it’s not. It is full of great flavor and because it was done in the Instant Pot the chicken is super tender. Serve it with some riced cauliflower, Yum!

Instant Pot Chicken with 40 Cloves of Garlic
Serves 4
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Total Time
1 hr
Total Time
1 hr
  1. 4 lb Whole Chicken, cut into pieces
  2. 1/2 tsp sea salt
  3. 1 Tbsp olive oil
  4. 40 cloves of Garlic (or more!)
  5. 1 tsp. chopped oregano
  6. 1 tsp. chopped rosemary
  7. 1 tsp. chopped thyme
  8. 1 cup chicken stock
  9. 2 T. coconut cream
  10. 2 T. arrowroot
  1. Season the pieces of chicken with sea salt.
  2. Select the saute setting on your Instant pot, allowing it to come up to temperature.
  3. Add 1 Tbsp of olive oil to the instant pot, and swirl around.
  4. Add half of the chicken pieces, skin side down, and sear for 4 minutes. Flip, and sear on the other side for 4 minutes. Set this chicken aside, and repeat with the remaining chicken.
  5. Add the garlic cloves to the pot, and sauté for 1-2 minutes, stirring frequently.
  6. Turn off the sauté setting.
  7. Add the chicken back into the Instant Pot and sprinkle it liberally with the chopped herbs.
  8. Add the chicken stock to the pot, then seal the lid.
  9. Select poultry, and time for 20 minutes.
  10. Once the timer has gone off, allow the Instant Pot to gradually depressurize about 10 minutes. Remove the chicken and set aside to keep warm.
  11. Turn the sauté function back on high.
  12. Add the coconut cream to the pot with the stock and garlic and stir gently.
  13. Dilute the arrowroot in some water and stir in gradually to thicken the sauce.
  14. After it has thickened to a rich consistency, pour the creamy garlic clove sauce over the chicken and serve.
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Instant Pot Chicken with 40 Cloves of Garlic