Boneless Skinless Chicken Thighs Pressure Cooker Recipes
PRESSURE COOKER SAUCY BBQ CHICKEN THIGHS
Barbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow, not-too-sweet flavor that's more grown-up than the original and super over rice, pasta or potatoes. -Sharon Fritz, Morristown, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
BONELESS/SKINLESS CHICKEN THIGHS - PRESSURE COOKER
I buy boneless skinless chicken thighs from Costco in bulk. I like to cook them in my pressure cooker and then freeze them. Whenever I need a quick meal, I just pull out a cooked thigh and add to pasta, make a sandwich etc. etc. Recipe is for 4 chicken thighs, but the timing should be fine for 10 - 12 thighs, just check after original 10 minutes and cook more if needed. (Timing for bone IN chicken is much different).
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 15m
Yield 4 thighs
Number Of Ingredients 2
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.
Nutrition Facts : Calories 82.1, Fat 2.7, SaturatedFat 0.7, Cholesterol 57.3, Sodium 60.5, Protein 13.6
PRESSURE COOKER TERIYAKI CHICKEN
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!
Provided by LESLIESAMI
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 calories, Carbohydrate 31 g, Cholesterol 103.2 mg, Fat 11.4 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 3.1 g, Sodium 1008.6 mg, Sugar 24.4 g
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15 CHICKEN THIGH RECIPES FOR THE INSTANT POT
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Author Carl HansonPublished Aug 26, 2020Estimated Reading Time 6 mins
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CREAMY GARLIC INSTANT POT CHICKEN THIGHS (PRESSURE COOKER)
From thereciperebel.com
5/5 (34)Total Time 25 minsCategory Main CourseCalories 403 per serving
- Meanwhile, combine the Italian seasoning, salt, garlic powder, paprika, and pepper in a small bowl. Sprinkle over chicken thighs, skin side up.
- Sear chicken thighs, skin side down, for 2-3 minutes or until the chicken moves easily. I do this in two sets of 4 thighs. If it seems to be stuck to the pot, it is not ready to be removed yet. (you may have to tilt and swirl your pot during this process so that the oil evenly coats the bottom of the pot)
- Remove chicken thighs to a plate, drain remaining oil and add in minced garlic. Cook for 1 minute.
INSTANT POT QUICK BONELESS SKINLESS CHICKEN THIGHS
From dadcooksdinner.com
5/5 (3)Total Time 40 minsCategory Weeknight DinnerCalories 228 per serving
- In an Instant Pot or other pressure cooker, heat the vegetable oil over Sauté mode set to high (medium-high heat on a stovetop) until the oil starts to shimmer. Set half of the chicken thighs in the pot, smooth side down, and let them cook, without moving, until browned on the bottom, about 4 minutes. Move the browned pieces to a plate, then add the rest of the thighs to the pot to brown, about 4 more minutes.
- Lock the lid on the cooker. Pressure cook at high pressure for 10 minutes (“Manual” or “Pressure cook” mode in an Instant Pot), then the pressure come down naturally, about 15 more minutes.
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