Delicious recipe for chicken thighs in the pressure cooker. It’s so easy. There is a wonderful little secret I will tell you about pressure cooking. While the food cooks quickly, the juices and minimum liquids that you add create the tastiest gravies ever. The gravies the cooker creates are almost better than the food.
I have been working on some simple pressure cooker recipes. I have scads of them, but they are mostly in my head. I make something a little different every time. Add a little of this, a pinch of that. Things seem to come out better no matter what you do. Pressure cooking is a real enhancer of chicken. The chicken is cooked quickly. Less heat sensitive vitamins are lost and it is always juicy and fit for a la king. Which by the way, I have a recipe for.
You may find your family preferring chicken to less healthful main dishes when you try the pressure cooker. And, since the pressure cooker cooks about 70% faster than conventional cooking methods, you will be out of the kitchen 70% faster too.
I do all my pressure cooking in an electric pressure cooker. So, you may need to adjust cooking times if you are using a stove top model. Either way, I feel sure that you will be very pleased with your creations.
It is a well known fact the pressure cooking retains the integrity of many heat sensitive vitamins in foods, that would otherwise be cooked away by boiling and other stove top techniques of cooking. So, please give this recipe for chicken thighs a try and you may find out that finally, healthy can taste better than unhealthy.
Chicken Thighs in the Pressure Cooker
- 4 boneless chicken thighs
- 1/2 Diced onion
- 1 garlic clove, chopped
- 1 tbs canola oil
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup white wine (something you would drink, not cooking wine)
- 3/4 cup chicken broth
- 1/4 cup Water
- 2 tbs flour dissolved in 1/4 cup water (if you plan on thickening your gravy)
- Using your cooker according to the manufactuerer’s instructions, set to brown and brown the chicken in the canola oil. When chicken is browned remove from cooker and set aside. Toss in the onions and garlic and saute for about one minute.
- Replace chicken in cooker. Add mushrooms, wine, chicken broth and water. Secure lid per instructions and set cooker for pressure for about 7 minutes. When chicken is done, release pressure according to your instructions or let steam escape on its own.
- If you are going to thicken the gravy, dissolve the 2 tablespoons of flour in the water. Remove only the chicken from cooker and cover. Set cooker to brown and all at once, pour the flour water into the pot while stirring constantly. Stir until it begins to boil and thicken, about 2 or 3 minutes. Serve gravy along side the chicken, some whipped potatoes and a green salad with some cold and snappy cucumbers, topped with a little ranch dressing.