Instant Pot Braised Chicken Thighs Recipe
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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Instant pot braised chicken thighs recipe. This tasty chicken recipe is for the mushrooms lovers. Bone-in chicken thighs braise on a bed of mushrooms and ground toasted almonds. Very easy and delicious!
How to Cook Instant Pot Braised Chicken Thighs Recipe
Makes 6-8 servings
Ingredients: 1/2 cup whole almonds, 4 tablespoons (60 ml) olive oil, 8 bone-in, and skin-on chicken thighs, sea salt and freshly ground black pepper, to taste, 1/3 pound (160 g) Italian pancetta, 1 large white onion, a pinch of red pepper flakes, 2-3 cloves garlic, 1½ pounds 9720 g) fresh mushrooms (cremini or white), 1 cup (250 ml) dry white wine, such as Sauvignon Blanc, 1-2 cups (250-500 ml) low-sodium fat-free chicken broth, 4 sprigs fresh thyme
Instructions: Blanche whole almonds and set aside. In a cutting board, dice the pancetta into 1/2-inch (1.25 cm) dice. Peel and julienne the white onion. Peel and mince garlic cloves. Wash, trim, and slice mushrooms.
Toast Almonds in the Oven
Preheat the oven to 350º F (175º C) Spread blanched almonds on a baking sheet in a single layer. Bake in the preheated oven until evenly brown, for about 15 minutes, shaking the pan every 5 minutes.
Turn off the oven and remove the baking sheet. Cool toasted almonds, then transfer to a food processor and grind, drizzling in 2 tablespoons (30 ml) of olive oil while the processor is running to make a loose paste. Set aside.
Cook Chicken in Instant Pot
Heat the remaining 2 tablespoons (30 ml) of olive oil in a pressure cooker (instant pot) over medium-high heat. Sprinkle chicken thighs with salt and black pepper. Working in batches, add to the hot oil and brown on both sides until golden. Transfer browned chicken to a large plate, removing any excess fat from the pan.
Reduce heat to the medium. Add diced pancetta and cook, stirring occasionally, until crispy, then add julienned onion, increase heat to medium-high heat and cook, stirring occasionally, until onion is softened, for about 3 minutes.
Stir in red pepper flakes and minced garlic. Continue cooking and stirring until fragrant, for further 30 seconds. Add sliced mushrooms and cook, stirring, until they release their juices, for about 3 minutes. Pour in the dry white wine and bring to a boil. When boiling, pour in 1 cup (250 ml) of chicken broth and stir in the fresh thyme.
Return the reserved chicken to the pot along with any accumulated juices, nestling thighs into mushrooms. Add remaining cup of chicken broth and bring chicken mixture to a boil.
Close instant pot and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure, reduce the heat to low. Set the timer to cook for 8 minutes.
Remove the pot from the heat. Using the Quick Release method, open the cooker. Discard the thyme. Using tongs, transfer cooked chicken thighs to a serving bowl. Cover and keep warm.
Taste the sauce for salt and black pepper. Stir well. Stir in the reserved almond purée. Bring to a boil, stirring constantly. Remove the sauce from the heat. Place chicken thighs on serving plates. Pour almond-mushroom sauce over. Serve immediately.
Instant Pot Braised Chicken Thighs Recipe
- 1/2 cup blanched and toasted almonds
- 4 tablespoons olive oil
- 8 bone-in and skin-on chicken thighs
- sea salt and freshly ground black pepper
- 1/3 pound (160 g) diced pancetta
- 1 large white onion, peeled and julienned
- 1½ pounds (740 g) fresh mushrooms, trimmed and sliced
- 1 cup (250 ml) dry white wine
- 1-2 cups (250-500 ml) low-sodium chicken broth
- 4 sprigs fresh thyme
Place toasted almonds in a food processor. Grind and then drizzle in 2 tablespoons of the oil. Set aside.
Heat remaining 2 tablespoons of olive oil in the instant pot over medium-high heat. Season chicken with salt and black pepper. Working in batches, brown chicken on all sides, then remove from the pot and transfer to a plate.
Reduce heat to medium and add the pancetta. Cook, stirring, until crispy. Add the onion, then increase the heat to high and cook, stirring, until softened, for about 3 minutes. Stir in red pepper flakes and garlic. Cook for further 30 seconds.
Add sliced mushrooms and cook, stirring occasionally, until they release their juices, for about 3 minutes. Pour in the wine and bring to a boil. Add 1 cup (250 ml) of chicken broth and fresh thyme sprigs.
Return cooked chicken to the pot, nestling them into mushrooms. Pour in remaining chicken broth and bring to a boil.
Close the pressure cooker and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 8 minutes.
Open the pressure cooker with the Quick Release method. Discard the thyme, then transfer coked chicken to a large bowl and close with a lid.
Season the sauce with salt and black pepper. Stir in the almond purée. Bring to a boil, stirring constantly. Remove from the heat and set aside.
Place cooked chicken thighs on serving plates. Spoon the mushroom-almond sauce over. Serve immediately