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How to Cook Bone-In Chicken Thighs in the Pressure Cooker | Foodal

Power pressure cooker xl chicken thigh recipes

Video Power pressure cooker xl chicken thigh recipes

When you were young, gathered around the table with the family, what cut of meat did you order?

Vertical image of a gray plate covered with four pieces of cooked meat next to a yellow towel, with text at the top and bottom of the image.

Roast chicken was a big deal for my grandmother on my mother’s side of the family. We would go to my grandparents’ house every week for dinner at some point, and she always made the most beautiful roast chicken.

I remember sitting next to my grandfather during one of these dinners. When I reached for a slice of chicken breast, he stopped my hand and said, “No, no, you have to try this.”

He put a juicy piece of thigh meat on my plate, and waited anxiously as I took my first bite.

From then on, I became an advocate of thigh meat. It doesn’t matter if it’s chicken or turkey, this cut is much tastier than the breast.

Whenever I see thighs for sale at the grocery store, you can bet I’m stocking the freezer in our garage with everything I can afford.

It is also a killer ingredient for meal preparation, because the meat stays very juicy. Even when you heat leftovers in the microwave, they don’t dry out.

Vertical image of a gray plate covered with four pieces of meat seasoned on top of a yellow towel.

I tend to cook my favorite poultry in my electric pressure cooker to prepare meals, because this makes it very easy to have meals ready to go throughout the week. But you can also make this recipe for dinner tonight!

The meat comes out extra tasty, and it goes well with just about anything you can think of, whether it’s served on top of a salad, mixed with pasta, served with roast potatoes, or mixed in leftover soup, one of my favorite ways to shake up my leftover options.

You can serve the whole thighs, but I also like to crush them and use them in different ways. There are so many times that you can eat a straight cut of poultry with sides, you know? Get some salsa there, or fill a taco!

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Here’s what we’ll cover in this helpful how-to guide:

Why is it important to trim excess fat and skin?

Since these thighs are bone-in, you may be wondering why the instructions tell you to trim them.

Top-down vertical image of four pieces of meat seasoned on a gray plate on a yellow towel next to sauce and a  kitchen appliance.

I find that many of these come with excess fat and skin, which will not benefit from the scorching step that is part of this cooking method. And no one wants a chewy bite, so it’s easier to trim any excess fatty pieces.

You may be lucky enough to skip this step, but if you’re shopping for your poultry at your local supermarket’s meat counter, you’ll likely need to do some prep work before you start cooking.

If you want an even crispier skin, after the chicken is ready and while you prepare the sauce, you can place the cooked meat on a rack placed on a bordered baking sheet and place it under the grill over high heat for a minute or two before serving.

Can I make sauce with drips?

Yes, you can make salsa! I recommend it.

Vertical image of pouring sauce over a piece of meat seasoned on a gray plate.

After removing the cooked meat from the insert, whisk 1 tablespoon of cornstarch with 1/4 cup of cold water to make a thickening suspension. Add it to the pressure cooker, turn on the stir-fry setting, and stir.

Simmer for a few minutes until thickened, stirring constantly. Season with salt and freshly ground black pepper to taste, and serve your sauce with the chicken.

Can I cook frozen or boneless thighs using this method?

Yes, only cook frozen thighs for 17 minutes instead of 12.

Start by separating the pieces if they are sticking together. You may need to pass them under cold water to thaw a little.

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This is your best option, don’t use a knife! Cutting frozen poultry can be dangerous, as knives are prone to slipping.

Rub the seasoning mixture all over the flesh of the thigh and skip the scorching step.

If you want to opt for boneless poultry instead, follow our simple method.

Can I duplicate the prescription?

If you want to make more than four chicken thighs in a single batch, it’s ridiculously easy to duplicate the recipe in a 6- or 8-quart electric pressure cooker.

The only change you have to make is sauté the chicken pieces in rolls of three or four at a time, as they won’t all fit at the bottom of the insert.

You can keep the amount of liquid (1 cup of water) the same and stack the pieces on top of the trivet. Cook for the same amount of time listed below, and they’ll come out perfectly.

How can I store them?

Whether you have leftovers or want to save the meat for another use, such as in chicken salad, storage is easy!

Vertical top-down image of a bowl of shredded white meat in a bowl on a yellow towel next to pita.

Let cooked chicken thighs cool completely, then pack them in an airtight container or zip-lock bag and place in the refrigerator or freezer.

They can be stored in the refrigerator for up to 4 to 5 days, either whole or crushed. In the freezer, they will last up to 3 months.

How to cook chicken thighs with bone in the electric pressure cooker

Ready to start dinner? You’re going to love how easy it is to make this juicy and tasty protein main course.

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Step 1 – Trim excess fat, measure ingredients and make a spice mixture

To get started, measure all the ingredients listed:

4 chicken thighs with bone and skin (approx. 1 1/2 pounds) 1 teaspoon salt 1/2 teaspoon

  • ground black pepper
  • 1

  • /
  • 2 teaspoon

  • garlic powder 1 teaspoon
  • dried oregano (or 2 teaspoons chopped fresh)
  • 1 tablespoon

  • olive oil 1 tablespoon
  • butter unsalted
  • 1 cup water

Trim any excess skin and fat from the chicken thighs.

Horizontal image of raw poultry on a plate next to clear glass bowls with varied ingredients.

You want to remove any large pieces of fat, as well as any excess skin hanging from the meat. Leave enough skin in place to cover the meat.

Horizontal image of a glass bowl filled with a varied spice mixture.

In a small bowl, stir the salt, pepper, garlic powder, and oregano

.

Step 2 – Season and brown the

chicken

Rub the seasoning mixture evenly across all the chicken thighs

.

Horizontal image of pieces of raw poultry seasoned on a navy blue plate.

Turn on the Sauté in Electric Pressure Cooker function. Once it is hot, add the oil and butter.

Once the butter has melted, add the seasoned thighs with the skin facing down. Brown for about 2 to 3 minutes, turn it over and brown for another 2 to 3 minutes.

Horizontal image of charred pieces of poultry seasoned on a dark plate.

Remove the charred meat from the insert and set aside on a plate. Turn off the pressure cooker.

Step 3 – Pressure cook

Add the water to the

insert and use a wooden spoon to scrape off all the brown pieces from the bottom. This is called affection, and it is full of flavor.

Place a trivet inside and place the chicken thighs on top.

Horizontal image of scorched pieces of meat seasoned in a trivet in a pot with broth.

Seal the lid and place the appliance in Manual. Cook under high pressure for 12 minutes.

Let the steam release naturally for 10 minutes, then release the remaining pressure manually.

Transfer the chicken to a dish and serve immediately, with sauce made from drips if desired.

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