Instant Pot Garlic Chicken Thighs With Gravy Recipes

INSTANT POT® GARLIC-SESAME CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
• Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
• Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.

INSTANT POT® CHICKEN AND GRAVY

Steps:

• Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
• Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
• Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

INSTANT POT GARLIC CHICKEN THIGHS WITH GRAVY

Steps:

• Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Press ADJUST to set it to MORE for a higher heat setting. Allow pressure cooker to heat for 3 minutes. Meanwhile, pat chicken thighs dry and season on both sides with paprika, oregano, salt, and pepper. Add olive oil to pot and add 3 or 4 chicken thighs. Cook until golden brown, about 5 minutes on one side , then flip and cook other side 3 minutes until browned. Remove thighs to a plate and repeat with remaining chicken thighs. Remove chicken to a plate.
• Add chicken stock and garlic to the Instant Pot, stirring to loosen browned bits. Place wire metal steam rack in pot. Layer browned chicken thighs on steam rack , pouring any accumulated juices from plate into the pot.
• Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT.
• Remove chicken to a platter, remove steam rack and set Instant Pot to SAUTE; bring liquid in pot to a boil. Stir 1 tablespoon water together with cornstarch in a separate small bowl and whisk mixture into the boiling liquid in the pot. Whisk until thickened. Add parsley and remove from pot. Serve gravy with chicken.