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Three Cup Chicken
Crispy Pressure Cooker with Homemade Chicken Gravy
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
2-4 servings
|
Ingredients
- 6 chicken thighs
- 4 garlic cloves roughly chopped
- 1 small onion sliced
- 1 cup Water cold
- 1 pinch rosemary
- kosher salt to taste
- black pepper ground, to taste
- 1 tablespoon light soy sauce
- 2 tablespoons cornstarch mixed with
2 1/2 tablespoons of water
Crispy Breading
- 1-1 1/2 cups panko breadcrumbs depending on the size of chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Kosher salt to taste
Egg Wash
- 1 cup all-purpose flour
- 2 extra large eggs beaten
- 1- 1/2 cups panko breadcrumbs toasted
Ingredients
Crispy Breading
Egg Wash
|
Instructions
- Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in
1 cup of cold running water and place a steamer basket into the pressure cooker. - Place chicken thighs in the basket. Avoid stacking them too tightly. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
- While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add
2 tablespoons of butter,2 tablespoons of olive oil, and1 – 1 1/2 cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning. - Preheat oven to
400°F while the pressure cooker is natural releasing. - Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least
165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker. Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper. - Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
- While the chicken thighs are in the oven, press Sauté function on the Instant Pot. Taste and season the chicken dripping mixture with
1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness. - Serve piping hot with your favorite side dishes!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Great recipe. I used boneless skinless chicken breast. Chicken is very moist with a great crunchy coating. Gravy is nice touch.
First time ever using the pressure cooker. Thank you it was excellent and pretty easy to do. Great Recipe
Recipe comminicated well- easy to follow. I will make this again, easy and taste good- however will substitue water for chicken broth.
I made this tonight & was nervous because of the medium difficulty rating. Maybe i should have been, because while the chicken was great, the gravy wasn’t really. Granted, I’ve never made a gravy before….
I only wish this app gave nutritional info on the recipes.
This is one seriously awesome crispy chicken recipe !! Even a day later, the chicken was super moist and crispy !!! Simple and easy too!!
I made this with 4 boneless chicken thighs. After 6 minutes of pressure cooking, the chicken was falling apart. I still breaded the pieces and put them in the oven for about 5 minutes. Theytasted good and were still moist. I will make this again but with boneless I will decrease the time of pressure cooking.
Very easy and crispy. I woukd add sone extra spice to the panko coating
Really good