Crispy Pressure Cooker with Homemade Chicken Gravy
Servings Prep Time
2-4servings 5minutes
Cook Time
Servings Prep Time
2-4servings 5minutes
Cook Time
  • 6 chicken thighs
  • 4 garlic clovesroughly chopped
  • 1small onionsliced
  • 1cup Watercold
  • 1pinch rosemary
  • kosher saltto taste
  • black pepperground, to taste
  • 1tablespoon light soy sauce
  • 2tablespoons cornstarch mixed with 2 1/2 tablespoons of water
Crispy Breading
  • 1-1 1/2cups panko breadcrumbsdepending on the size of chicken thighs
  • 2tablespoons olive oil
  • 2tablespoons unsalted butter
  • Kosher salt to taste
Egg Wash
  • 1cup all-purpose flour
  • 2 extra large eggsbeaten
  • 1- 1/2cups panko breadcrumbstoasted
  1. 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.
  2. 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.
  3. While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 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.
  4. Preheat oven to 400°F while the pressure cooker is natural releasing.
  5. 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.
  6. 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.
  7. 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.
  8. Serve piping hot with your favorite side dishes!
Recipe Notes