Instant Pot Braised Chicken Thighs Recipe2021-09-17
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(4 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat1.2 g
Instant pot braised chicken thighs recipe. This delicious and easy recipe is dedicated to chicken lovers. Very easy and delicious!
How to Cook Instant Pot Braised Chicken Thighs Recipe
Makes 6-8 servings
Ingredients: 2 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, 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: On 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.
Cook Chicken in Instant Pot
Heat the olive oil in a pressure cooker (instant pot) turned to the sauté function. 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.
Add diced pancetta and cook, stirring occasionally, until crispy, then add julienned onion, and continue cooking, 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. 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. Add the remaining cup of chicken broth and bring the chicken mixture to a boil.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Using the Quick Release method, bring pressure to normal. 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 pot. Place chicken thighs on serving plates. Pour the liquid over. Serve immediately.
Instant Pot Braised Chicken Thighs Recipe
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- 2 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
- 1 cup (250 ml) dry white wine
- 1-2 cups (250-500 ml) low-sodium chicken broth
- 4 sprigs fresh thyme
Heat olive oil in the instant pot turned to the sauté function. 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.
Add the pancetta. Cook, stirring, until crispy. Add the onion, and continue cooking, stirring, until softened, for about 3 minutes. Stir in red pepper flakes and garlic. Cook for a further 30 seconds.
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, Pour in remaining chicken broth and bring to a boil.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 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.
Place cooked chicken thighs on serving plates. Spoon the sauce over. Serve immediately