Description
Bone-in skin-on chicken thighs, seasoned with dried herbs and spices, seared to crisp the skin, and pressure cooked for 20 minutes. Simple and delicious!
Ingredients
Scale
- 1 teaspoon vegetable oil
- 8 chicken thighs, bone in and skin on (about 3 pounds)
- 1 teaspoon fine sea salt
- 1 teaspoon dried Italian seasoning (optional)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon fresh ground black pepper
- 1 cup water
Instructions
- Season and brown the chicken thighs: Heat the teaspoon of oil in the pressure cooker over medium-high heat (sauté mode adjusted to high in an Instant Pot) until the oil is shimmering. Sprinkle the chicken thighs evenly with the salt, Italian Seasoning, garlic powder, and fresh ground black pepper. Brown the thighs in two batches: Put four of the chicken thighs in the pot, skin side down, and cook until the skin is golden brown, about 4 minutes. Move the browned thighs to a bowl, then brown the remaining 4 thighs, skin side down, about 5 more minutes. Move the second batch of thighs to the bowl.
- Pressure cook the chicken thighs for 20 minutes with a quick release: Pour 1 cup of water into the pressure cooker pot, and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of chicken. Add the cooking rack to the pot and set the chicken on in loose layers (4 thighs each layer in my 6-quart pot). Pour in any chicken juices in the bowl. Lock the lid and cook at high pressure for 20 minutes in an Instant Pot or other electric pressure cooker, or for 16 minutes in a stovetop PC. (Use Manual or Pressure Cook mode in an Instant Pot.) After pressure cooking, quick release the pressure from the pot.
- Serve: Lift the chicken thighs out of the pot and on to a platter. (Be gentle - they will be fall-apart tender). Spoon a little of the pot liquid over the thighs, serve, and enjoy.
Notes
- Want to crisp the chicken skin a bit more? After cooking and releasing the pressure, set the chicken thighs on a rimmed baking sheet, skin-side up, and run them under a broiler until the skin starts to brown and bubble, about 5 minutes. (The time depends on your broiler - there’s a huge range in heat output. Keep an eye on the thighs, and pull them out when they look browned.)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 433
- Sugar: 0 g
- Sodium: 447.2 mg
- Fat: 32.6 g
- Carbohydrates: 0.9 g
- Protein: 32 g
- Cholesterol: 189.1 mg