Instant Pot Crispy Chicken Recipes
INSTANT POT CRISPY CHICKEN RECIPE
The best and fastest way to make crispy chicken - cooked in the pressure cooker and crisped to perfection with either the crisper lid, air fryer, or in the oven!
Provided by makeyourmeals
Number Of Ingredients 9
Steps:
- Season your chicken thighs with salt and pepper to taste, set aside.
- Pour 1 cup of chicken stock or water in the Instant Pot. Add a steamer basket on top of the water and place chicken thighs in the basket.
- Close lid and pressure cook at High Pressure for 7-12 minutes, depending on the thickness of your chicken thighs.
- While the thighs are cooking, heat a skillet over medium heat. Add the butter and olive oil, panko breadcrumbs, and salt to taste to the skillet. Toast the breadcrumbs until the become golden brown. Place in a shallow container and set aside.
- Once the pressure cooking time expires allow the pot to Natural Pressure release for 10 minutes. Release any remaining pressure.
- Check with a digital thermometer that the chicken has cooked to 165°F at the thickest part and away from the bone. Remove the cooked chicken thighs to baking sheet and pat dry.
- Lightly season with salt and ground black pepper. Place the flour in a shallow dish. Then place the eggs in another shallow dish. Dip the chicken in the flour, then dip them into the eggs, and finally coat them with the breadcrumbs.
- Place the chicken on a wire rack and crisp the coating using the crisper lid, air fryer or oven at 400°F for 5-10 minutes.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
INSTANT POT® CRISPY CHICKEN CARNITAS
Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!
Provided by Margo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
- Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.
- Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
- Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 4.7 g, Cholesterol 56.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 2.5 g, Sodium 185.9 mg, Sugar 1.6 g
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- Pressure Cook Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold water and place a steamer basket in 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) + Full Natural Release (roughly 10 minutes). Open the lid carefully.
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