Pressure Cooker Creamy Chicken Thighs Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    12.8 g
  • Cholesterol

    178.1 mg
  • Fat

    18.3 g
  • Fiber

    3.8 g
  • Protein

    43.7 g
  • Saturated Fat

    3.4 g
  • Serving Size

  • Sodium

    995.2 mg
  • Sugar

    1.3 g
  • Trans Fat

    2.6 g
  • Unsaturated Fat

    2.1 g
  • Potassium

    711.4 mg
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Pressure cooker creamy chicken thighs recipe. Chicken thighs with vegetables cooked in an electric pressure cooker. You may also like Pressure Cooker Chicken Dumplings Soup or Creamy Mushroom Chicken Thighs

You may also like  Chicken Thighs Bouillabaisse with Rouille:

Pressure Cooker Chicken Thighs Bouillabaisse with Rouille Recipe

This delicious chicken thighs recipe belongs to French cuisine.

Makes 6-8 servings

Ingredients: For the Rouille: 6 cloves garlic, peeled, 4 little pieces of fresh bread, 4 oz (120 ml) jar pimientos, drained, 1 egg yolk, 1/2 teaspoon (3 ml0 crumbled dried herbs de Provence, 1 cup (250 ml) olive oil, few drops of hot sauce (Tabasco or Sriracha)

For Bouillabaisse: 1/4 cup (60 ml) olive oil, 1 large white onion, peeled and chopped, 2 cloves garlic, peeled and minced, 1 fennel bulb, trimmed and thinly sliced, 1/4 cup (60 ml) finely chopped carrots, 1 rib celery, washed and finely chopped, 8 oz (240 ml) can tomato sauce, 28 oz (840 ml) can plum tomatoes in juice, undrained, 1 cup (250 ml) chicken broth, 1 cup (250 ml) dry white wine, 2 pinches saffron threads, 2 long strips orange zest, halved, 9-12 bone-in skinless chicken thighs, trimmed, Bouquet Garni, salt and freshly ground black pepper, chopped fresh parsley for serving

For Croutons: 6-12 slices French bread, olive oil

Instructions: To make the rouille, place peeled garlic in a food processor. Pulse to chop, then add fresh bread and process to grind. Add the remaining rouille ingredients and process until smooth. Remove rouille mixture from the food processor and transfer to a large bowl. Cover and refrigerate until serving.

Preheat an oven to 450º F (225º C).

In a 5-7-quart (5-7 L) pressure cooker, heat the olive oil over medium-high heat. Add chopped white onion, garlic, fennel, carrot, and celery. Cook, stirring occasionally, until softened, for about 3 minutes. Stir in the tomato sauce, undrained tomatoes, chicken broth, dry white wine, saffron, and orange zest. Using the back of a tablespoon, break up the tomatoes. Bring to a boil.

Nestle the chicken thighs and Bouquet garni into the sauce. Close the pressure cooker and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 8 minutes.

Arrange the bread slices on the baking sheet and brush with olive oil. Bake in the preheated oven for 7-9 minutes, or until bread is golden brown. Remove baked bread from the oven and set aside. Using the Natural Release method, open the pressure cooker. Discard the Bouquet Garni. Season chicken thighs Bouillabaisse with salt and black pepper and stir well.

Spread the toasted bread with reserved rouille. Transfer chicken meal to shallow bowls. Sprinkle with chopped fresh parsley. Top with 1-2 croutons. Serve hot.

More Delicious Pressure Cooker Recipes

Pressure Cooker Creamy Chicken Thighs Recipe

You may also like Pressure Cooker Baked Chicken Thighs or Steamed Pork Dumplings


  • 3 tablespoons unsalted butter
  • 1½ pounds (720 g) chicken thighs
  • 1 large yellow onion, peeled and diced
  • 6 cups (1.5 L) chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (250 ml) sliced mushrooms
  • 2 cups (500 ml) Bisquick baking mix
  • 2/3 cup (160 ml) milk
  • 1/4 cup (60 ml) heavy cream


Step 1

Melt unsalted butter in a 6-quart electric pressure cooker turned to the browning functions. Season chicken thighs with salt and black pepper. Cook in the hot butter until lightly browned, turned once.

Step 2

Stir in chopped onion, chicken broth, mushrooms, thyme, poultry seasoning, and black pepper.

Step 3

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Open the pressure cooker and unlock the lid.

Step 5

Meanwhile, in a medium mixing bowl, combine Bisquick baking mix and milk. Mix well. Spoon into the pot. Simmer for a further 8-10 minutes.

Step 6

Turn off the pressure cooker. Stir in the heavy cream. Season to taste with salt and black pepper. Transfer to serving bowls. Serve hot.

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