Pressure Cooker Baked Chicken Thighs Recipe

2017-10-11
  • Yield : 4 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 18m
  • Ready In : 28m

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Nutritional Info

This information is per serving.

  • Calories

    591
  • Protein

    75.5 g
  • Carbohydrate

    38.2 g
  • Fat

    16.1 g
  • Cholesterol

    171 mg
  • Calcium

    426 mg
  • Fibre

    9.4 g
  • Sodium

    880 mg

Pressure cooker baked chicken thighs recipe. Soy sauce- braised chicken thighs with vegetables and soy sauce baked in a pressure cooker. Do you like to cook chicken thighs in a pressure cooker?
So, you may like this recipe also:

Pressure Cooker Chicken Thighs with Green Chiles, Cumin, and Ginger

Makes 4-6 servings


Ingredients: 2 tablespoons olive oil, 3 pounds (1.44 kg) bone-in and skin-on chicken thighs, trimmed, 1 teaspoon cumin seeds, 1 medium red onion, peeled and chopped, 3 tablespoons candied ginger, 1 teaspoon minced garlic, 1 pound (480 g) baby carrots, halved lengthwise, 1 cup (250 ml) canned crushed tomatoes, undrained, 4½ oz (135 ml) can chopped mild green chiles, 1/2 cup (125 ml) chicken stock or broth

Instructions: In a 6-quart (6 L) pressure cooker, heat olive oil over medium heat. Working in batches, brown chicken thighs, skin side down, turning once, for about 6 minutes. Remove from the pot and transfer to a large bowl.

Add the cumin seeds to the pot and toast, stirring, for 30 seconds. Stir in chopped red onion, caramelized ginger, and garlic. Cook, stirring often, until aromatic for further 2 minutes. Return chicken thighs with any accumulated juices to pressure cooker.

Close cooker and lock the lid. set burner heat to high pressure. when pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 18 minutes for the electric pressure cooker and 12 minutes for stove pot.

Open the pressure cooker, using a Quick Release Method. Transfer baked chicken thighs to a serving platter. Pour Over the sauce and serve hot.

Pressure Cooker Baked Chicken Thighs Recipe

Ingredients

  • 2 tablespoon peanut oil
  • 3 pounds (1.44 kg) bone-in and skin-on chicken thighs, trimmed
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 3/4 cup (180 ml) chicken broth
  • 1/4 cup (60 ml) mirin
  • 1/4 cup (60 ml) soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toated sesame oil

Method

Step 1

In a 6-quart (6 L) pressure cooker, heat peanut oil over medium heat. Working in batches, brown chicken thighs lightly, turning once, for about 3 minutes. Remove browned chicken from the pot and transfer to a large bowl.

Step 2

Add the ginger, and garlic to the pot. Cook, stirring, until scallions softened, for about 2 minutes.

Step 3

Pour in chicken broth, mirin, and soy sauce. Stir well. Return chicken thighs and any accumulated juices to the pot, turning chicken to coat in the sauce.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Ser timer to cook for 12-15 minutes.

Step 5

Open the pressure cooker, using a Quick Release Method. Drizzle rice vinegar and sesame oil over the top of baked chicken thighs. Serve hot.

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