Chicken Thighs in the Pressure Cooker
Delicious Recipe For Chicken Thighs in the Pressure Cooker, So So Easy!
- 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.