Instant Pot Chicken Thigh Recipes

Low Sodium Buttered Chicken Instant Pot Tasty, …

WebMay 23, 2019 · Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure …

1. Set the sauté function on high, heat the coconut oil for about one minute.
2. Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
3. Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
4. Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.

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Instant Pot Chicken Thighs Pressure Cook Recipes

WebMar 2, 2021 · First, season the chicken thighs with kosher salt and ground black pepper. Add 1 cup (250ml) of cold water and a trivet in the Instant …

1. Make Honey Garlic Sauce: Heat up Instant Pot using “Saute Normal” function. Wait until the indicator says “HOT”. Melt 2 tbsp (28g) unsalted butter or vegetable oil in Instant Pot. Add in minced garlic, then saute for 45 seconds to 1 minute. Pour in 2 tbsp (30ml) regular soy sauce and ⅓ cup (113g) honey. Stir to reduce & thicken the honey garlic sauce a bit for 2 - 3 minutes. Add ¼ cup (60g) ketchup to a container, then mix in the honey garlic sauce. Taste and adjust the sauce accordingly. *For Reference: we added another 1 tbsp (15g) ketchup to the honey garlic sauce to fully balance the flavors. Set aside and let it cool to thicken a bit.
2. Pressure Cook Chicken Thighs: Season the chicken with kosher salt and ground black pepper. Add 1 cup (250ml) of cold water and a trivet in Instant Pot. Place 6 - 8 chicken thighs on the trivet. *Note: Try not to overlap the chicken thighs too much. Close lid, then turn Venting Knob to Sealing position.For Smaller Bone-in Chicken Thighs (110g - 120g each): Pressure Cook at High Pressure for 7 minutes + Natural Release for 12 minutesFor Larger Bone-in Chicken Thighs (~200g each): Pressure Cook at High Pressure for 9 minutes + Natural Release for 12 minutesOpen the lid carefully.
3. Apply Sauce & Broil in Oven or Air Fryer: Carefully set the chicken on an oven tray, then generously apply the honey garlic sauce all over the chicken. Option 1 - Oven or Toaster Oven: Place the chicken thighs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the honey garlic sauce is beautifully caramelized.Option 2 - Duo Crisp or Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in the Instant Pot. Layer the chicken thighs on the air fryer tray in Instant Pot. Place the air fryer lid on the Instant Pot. Press the "Air Fry or Broil" button, set temperature to 400°F, and cooking time to 20 minutes. *Pro Tip: It'll take roughly 7 - 11 minutes + preheat time. You can open the lid to check the progress.
4. Serve: Garnish your delicious Honey Garlic Chicken with freshly chopped parsley.

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Instant Pot Chicken Thighs With Balsamic Sauce

WebJul 10, 2018 · Prepare Chicken: Pat chicken thighs dry with paper towels. Generously season both sides of thighs with salt and pepper. Brown …

1. Prepare Chicken: Pat chicken thighs dry with paper towels. Generously season both sides of thighs with salt and pepper.
2. Brown Chicken: Select sauté mode on pressure cooker (Note 3) for medium heat. Add olive oil to coat bottom of pot, then melt butter on top of oil. When display reads HOT, start working in 2-3 batches. Add single layer of chicken thighs to pot. Do not crowd them. Cook for a few minutes per side then transfer to plate. Repeat for remaining thighs.
3. Sauté Vegetables: Add carrots, onions, and garlic to pot. Cook for a few minutes, stirring frequently. Turn off sauté mode. Stir in red wine and balsamic vinegar, loosening any flavorful brown bits stuck to bottom of pot.
4. Pressure Cook: Return all chicken thighs to pot in single layer, placing them snugly on top of carrots and onions. Secure and seal lid. Cook for 10 minutes at high pressure, followed by quick pressure release.

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