Instant Pot Crispy Chicken Thighs Recipe2020-07-12
- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Polyunsaturated Fat3.4 g
Instant pot crispy chicken thighs recipe. Chicken thighs with vegetables and soy sauce cooked in an electric instant pot. Easy and delicious! Use bone-in and skin-on chicken thighs for this recipe. Also, I recommend using light soy sauce.
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Instant Pot Crispy Chicken Thighs Recipe
- 6 bone-in and skin-on chicken thighs
- 4 garlic cloves, peeled and roughly chopped
- 1 small yellow onion, peeled and sliced
- 1 cup (250 ml) cold water
- pinch of chopped fresh rosemary
- kosher salt and freshly ground black pepper
- 1 tablespoon light soy sodium
- 2 tablespoons cornstarch mixed with 2½ tablespoons water
- For Crispy Breading:
- 1-1½ cups Panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- kosher salt
- For Egg Dip:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup 9250 ml) toasted Panko breadcrumbs
In a 6-quart (6 L) electric pressure cooker, combine onion, garlic, and rosemary. Mix well. Pour in 1 cup (250 ml) water, then place a steamer basket. Place chicken thighs in the basket.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes (for large chicken thighs).
Turn off the pressure cooker. Using the Natural Release method, bring to normal, then unlock and open the lid.
Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1 cup Panko breadcrumbs. Toast breadcrumbs, stirring occasionally, until golden brown. Season to taste with kosher salt.
Preheat the oven to 400 F (200 C). Remove cooked chicken thighs from the cooker, reserving the cooking liquid. Pat them dry with paper towels. Sprinkle with salt and black pepper. Lightly coat seasoned chicken in all-purpose flour, then dip into beaten eggs and cover with toasted breadcrumbs. Bake in preheated oven for 5-10 minutes or until breadcrumbs stick to the chicken thighs.
Turn your pressure cooker to the sauté mode. Season the chicken drippings with soy sauce, salt, and black pepper. In a small mixing bowl, combine cornstarch and water. Mix until cornstarch dissolved completely. Stir the cornstarch mixture into the chicken gravy, 1/3 at the time until desired thickness. Serve with crispy chicken thighs. Enjoy!