s INSTANT POT CHICKEN THIGHS ****
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s INSTANT POT CHICKEN THIGHS ****
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Ingredients
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Instructions *** 5-31-18 very good, i used a basil lemon seasoning 18 minutes for cool down but did 6 thighs *** Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles. Course Main Course Servings 4 Author Marjorie @APinchOfHealthy Ingredients 1.3 pounds boneless skinless chicken thighs (I've done 1 to 2 pounds with this method) 1 teaspoon garlic powder (about 1/4 tsp per chicken thigh) 1/2 teaspoon oregano (about 1/8 tsp per chicken thigh) 1/2 teaspoon basil (about 1/8 tsp per chicken thigh) salt and pepper to taste cooking spray or oil of choice 1 cup water Get Ingredients Powered by Chicory Instructions Season the chicken thighs on side one first. Spray the pot with some cooking spray, and set the sauté function to medium. Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side. Brown the chicken thighs on each side for about 3 minutes. Remove the chicken thighs with tongs, and place them on a plate. Add water, and use a wooden spoon to scrape up any brown bits. Add the trivet and the chicken thighs back on top. Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI). Serve with simple side items, or use in casseroles, on top of salads, etc. Recipe Notes Cook time may vary slightly, based on the size of your chicken thighs. I have done up to 2.5 pounds at once using this same method. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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