Bonelessskinless Chicken Thighs Pressure Cooker Recipes

JUICIEST PRESSURE COOKER CHICKEN THIGHS

Steps:

• Place the olive oil into the Instant Pot, and set it to the saute function.
• Mix together all of the seasonings in a small bowl, and sprinkle over the chicken thighs on both sides.
• Once heated, add the chicken thighs to the Instant Pot, and sear on both sides for 3-4 minutes each.
• Remove the chicken from the Instant Pot, and add 1 cup of water to the pot. Turn the Instant Pot off, and scrape the bottom of the pot to get any browned bits of chicken up.
• Place the chicken back into the Instant Pot, close the lid and make sure that the release valve is set to sealing.
• Set the Instant Pot to manually cook for 8 minutes on high.
• Once it is done cooking, allow the Instant Pot to naturally release for 5 minutes, before moving the release valve to the venting position to allow any additional pressure to release.

PRESSURE COOKER TERIYAKI CHICKEN

Steps:

• Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
• Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
• Stir cornstarch into cold water and set aside.
• Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.

PRESSURE COOKER SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

BONELESS/SKINLESS CHICKEN THIGHS - PRESSURE COOKER

Steps:

• Add water to pressure cooker.
• Add chicken.
• Bring cooker to high pressure.
• Hold at high pressure for 10 - 12 minutes.
• Carefully quick release pressure.
• Check for doneness.