Pressure Cooker Chicken Thighs Recipe2017-12-10
- Yield : 4-6 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
Pressure Cooker Chicken Thighs Recipe
Pressure cooker chicken thighs recipe. Chicken thighs with green olives, herbs, and vegetables cooked in the pressure cooker. Very easy and delicious! Do you like to cook chicken thighs in a pressure cooker? If so, you may also like Chicken Thighs with Red Wine and Carrots
Pressure Cooker Chicken Thighs with Red Wine and Carrots Recipe
Makes 4-6 servings
Ingredients: 3/4 cup (180 ml) chicken broth, 1½ tablespoons all-purpose flour, 4 thin bacon slices, chopped, 8 bone-in and skin-on chicken thighs, trimmed, 1 medium yellow onion, peeled and chopped, 4 medium carrots, chunked, 2 tablespoons fresh rosemary leaves, minced, 1 tablespoon stemmed fresh thyme leaves, 1/2 teaspoon freshly ground black pepper, 3/4 cup (180 ml) dry red wine
Instructions: In a medium mixing bowl, combine chicken broth and all-purpose flour. Whisk until the flour dissolves. Set aside. Place chopped bacon in a 6-quart (6 L) stovetop pressure cooker. Set over medium heat ( if you are using an electric pressure cooker, turn to the browning function). Fry, stirring occasionally, until crisp, for about 3 minutes.Using a slotted spoon, remove cooked bacon from the pan and transfer to a big bowl.
Add half of the chicken thighs, skin side down. Brown well, turning once, for about 5-6 minutes. using a wooden spatula, transfer to the bowl with the bacon. Repeat with the remainder of the thighs.
Drain all but 1 tablespoon (15 ml) fat from the pan. Add chopped onion and cook, stirring, until translucent, for about 4 minutes. Stir in the carrots, rosemary, thyme, and black pepper. Cook, stirring continuously, until aromatic, for further 1 minute.
Pour in dry red wine and scrape up any browned bits in the bottom of the pressure cooker as it comes to simmer. Pour in broth mixture and mix well. return browned chicken thighs, bacon and any accumulated juices to the pot.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes (if you are using an electric pressure cooker, set the machine to cook at high pressure (9-11 psi). Set timer to cook for 18 minutes).
Open pressure cooker, using the Quick Release method. Unlock and open the pot. Transfer cooked chicken thighs and carrots to serving plates. Top with the sauce. Serve hot.
Pressure Cooker Chicken Thighs Recipe
- 2 tablespoons (30 ml) unsalted butter
- 8 bone-in and skin-on chicken thighs, trimmed
- 1/2 cup (125 ml) pitted green olives
- 2 teaspoons minced garlic
- two fresh rosemary sprigs
- two fresh thyme sprigs
- 1/4 teaspoon red pepper flakes
- 1/2 cup (125 ml) dry white wine
Add the butter to 6-quart (6 L) pressure cooker. Melt over medium heat.
Add half the chicken thighs, skin side down. Brown well, turning once, for about 6 minutes. Remove from the pot and transfer to a large bowl. Repeat with remaining chicken thighs.
Stir in pitted olives, garlic, rosemary, thyme, and red pepper flakes. Cook, stirring, for further 1 minute.
Pour in dry white wine and scrape up any browned bits in the bottom of the pot. Return cooked chicken thighs and any accumulated juices to the pot.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 12 minutes.
Open pressure cooker, using the Quick Release method. Unlock and open the pot. Discard the herbs. Transfer cooked chicken thighs with olives and spices to a serving platter. Serve hot.
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