3 Easy Chicken Thigh Recipes for Power Pressure Cooker

Discover the Magic of Pressure Cooking

Pressure cooking has become a game-changer in modern kitchens, offering a fast, energy-efficient, and nutritious method to prepare meals. Today, we’ll delve into the world of chicken thigh recipes tailored for the Power Pressure Cooker, providing you with three incredibly simple yet flavorful dishes that will transform your meal prep into a delightful culinary adventure.

Garlic & Herb Chicken Thighs

Let’s start with a classic that’s both aromatic and tender. Garlic and herb chicken thighs are perfect for those nights when you want a burst of flavor with minimal effort.

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon rosemary, dried or fresh
• 1 teaspoon thyme, dried or fresh
• Salt and pepper to taste
• 1 cup chicken broth or water

Instructions:

1. Preparations: Season the chicken thighs generously with salt and pepper on both sides.
2. Setup: Set your Power Pressure Cooker to ‘Sauté’ mode. Add the olive oil and once hot, place the chicken thighs skin-side down, cooking until they develop a golden brown crust.
3. Herb Infusion: Add minced garlic, rosemary, and thyme, sautéing briefly to release their flavors.
4. Cooking: Pour in the chicken broth or water, then lock the lid, ensuring the valve is set to sealing. Cook on high pressure for about 10 minutes.
5. Natural Release: Allow a natural pressure release for 5 minutes, then perform a quick release to unlock the lid.
6. Broiling: Optionally, for extra crispy skin, transfer the thighs to a baking sheet and broil for 2-3 minutes.

✨ Note: For an extra depth of flavor, consider marinating the chicken in the herb mix for a few hours before cooking.

Teriyaki Chicken Thighs

If you’re in the mood for something with an Asian flair, teriyaki chicken thighs are your go-to dish. Here’s how to whip up this sweet and savory delight:

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• ¹⁄₃ cup soy sauce
• ¹⁄₄ cup water
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Sauce Prep: In your pressure cooker, combine soy sauce, water, honey, rice vinegar, brown sugar, garlic, and ginger.
2. Browning: Add the chicken thighs and cook on ‘Sauté’ mode, turning occasionally, until they’re lightly browned.
3. Cooking: Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
4. Thickening: After natural release, remove the chicken. Set the cooker to ‘Sauté’, add the cornstarch slurry, and stir until the sauce thickens.
5. Finishing Touch: Return the chicken to the pot, coat with the thickened sauce, and serve.

✨ Note: Serve with steamed rice or noodles to soak up that delicious teriyaki sauce!

Lemon Rosemary Chicken Thighs

Bright and zesty, lemon rosemary chicken thighs bring a refreshing twist to your dinner table. Here’s how to create this vibrant dish:

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 2 lemons, one sliced and one juiced
• 3 sprigs of fresh rosemary or 1 tablespoon dried
• 2 cloves garlic, minced
• Salt and pepper to taste
• ¹⁄₂ cup chicken broth or water
• Olive oil for drizzling

Instructions:

1. Prep: Season the chicken with salt, pepper, and drizzle with lemon juice.
2. Setup: In the pressure cooker, layer lemon slices at the bottom, then place the chicken thighs on top. Add the rosemary and garlic.
3. Cooking: Pour in the broth or water, seal the cooker, and cook on high pressure for 10 minutes.
4. Finishing: Let the pressure naturally release for 5 minutes, then quick release. Optionally, broil for crispier skin.

In the culinary journey through pressure cooking, these chicken thigh recipes showcase how the Power Pressure Cooker can simplify your cooking process while delivering restaurant-quality dishes at home. Each recipe balances flavor and ease of preparation, making your weeknight dinners both delightful and straightforward. The infusion of herbs, the delicate balance of teriyaki sauce, or the zesty burst of lemon, all demonstrate the versatility of chicken thighs in a pressure cooker. Whether you prefer the aromatic Garlic & Herb Chicken Thighs, the savory Teriyaki Chicken Thighs, or the bright Lemon Rosemary Chicken Thighs, these dishes provide a foundation for culinary exploration.

These recipes are not only time-saving but also open up avenues for personalization. Adjust the seasonings, try different cuts of chicken, or incorporate additional vegetables for a one-pot meal. The possibilities are endless, and your pressure cooker is your canvas.

Can I use chicken breasts instead of thighs?

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Yes, you can use chicken breasts, but they cook faster due to less fat content. Adjust the cooking time to 8 minutes on high pressure and ensure they are cooked through.

How can I make sure the chicken thighs are tender?

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Cooking under pressure with a small amount of liquid helps to break down the collagen in chicken thighs, making them incredibly tender. Don’t overcrowd the pot, and ensure you have enough liquid for steam generation.

Is it necessary to brown the chicken before pressure cooking?

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While not necessary, browning adds flavor through caramelization. If time allows, searing the thighs can enhance the taste significantly.

Can I double the recipe?

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Yes, you can double or even triple the recipe. Keep the same cooking time but ensure not to fill the cooker beyond ²⁄₃ full to avoid problems with the pressure release.

What can I serve with these chicken dishes?

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These recipes pair well with a variety of sides like steamed vegetables, rice, quinoa, or mashed potatoes. For the Teriyaki Chicken Thighs, consider serving over noodles or with stir-fried veggies.