Pressure Cooker Baked Chicken Thighs Recipe2022-10-11
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 18m
- Ready In: 28m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7.2 g
Trans Fat1 g
Unsaturated Fat2.2 g
Pressure cooker baked chicken thighs recipe. Soy sauce- braised chicken thighs with vegetables 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 Chilies, 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 of chopped mild green chilies, 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 a further 2 minutes. Return chicken thighs with any accumulated juices to the pressure cooker.
Close the cooker and lock the lid. Set burner heat to high pressure. Once the pressure cooker reaches high pressure, reduce the heat to low. Set the timer to cook for 18 minutes for the electric pressure cooker and 12 minutes for the 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
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- 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
Heat the peanut oil in an electric cooker turned to the sauté mode Working in batches, brown chicken thighs lightly, turning once, for about 3 minutes. Remove browned chicken from the pot and transfer it to a large bowl.
Add the ginger, and garlic to the pot. Cook, stirring, until scallions softened, for about 2 minutes.
Pour in chicken broth, mirin, and soy sauce. Stir well. Return chicken thighs and any accumulated juices to the pot, turning the chicken to coat in the sauce.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Open the pressure cooker, using a Quick Release Method. Drizzle rice vinegar and sesame oil over the top of baked chicken thighs. Serve hot.
posted by Rachel on October 5, 2020
I just have a question as to when the chicken is baked?, I can only see it being pressure cooked in the instructions. Do you put it in the oven after?
posted by Slava Bond on October 5, 2020
No, I didn’t. Let say “pressure cooker cooked” This is my mistake, but I cannot fix it, because it will change my canonical link. Sorry about that.