Crispy Pressure Cooker Chicken with Homemade Gravy
Try this Crispy Pressure Cooker Chicken with Homemade Gravy recipe.
Try this Crispy Pressure Cooker Chicken with Homemade Gravy recipe.
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- kosher salt to taste
- 2 tablespoons unsalted butter
- 1 tablespoon light soy sauce
- 1 small onion (sliced)
- kosher salt (to taste)
- black pepper (ground to taste)
- 2 large eggs (beaten)
- 6 chicken thighs
- 4 cloves (roughly chopped)
- 1 cup water (cold )
- 1 pinch rosemary
- 2 tablespoons cornstarch ( mixed with 2 1/2 tablespoons of wate
- 1-1 1/2 cups panko breadcrumbs (depending on the
- 1- 1/2 cups panko breadcrumbs (toasted)
- Carbohydrate 46.6616164503683 g
- Cholesterol 174.17 mg
- Fat 41.5916907722604 g
- Fiber 1.75069619159857 g
- Protein 36.2478064391438 g
- Saturated Fat 15.362543885027 g
- Serving Size 1 1 -4 serving (265g)
- Sodium 1298.58531547968 mg
- Sugar 44.9109202587698 g
- Trans Fat 2.7627566159054 g
- Calories 716 calories
Step-by-step
- Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into 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). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
- While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1 1/2 cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Preheat oven to 400°F while the pressure cooker is natural releasing.
- Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker. Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
- Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
- While the chicken thighs are in the oven, press Sauté function on the Instant Pot. Taste and season the chicken dripping mixture with 1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness.
- Serve piping hot with your favorite side dishes!
Why does steamed poultry need an oven finish? Combining a moist-heat cooker with dry-heat baking uses steam to rapidly render connective tissue while preserving internal moisture, leaving the exterior dry enough to accept a crunchy coating. Achieving that precise contrast requires careful management of internal temperatures and moisture levels.
- Monitor the thickest part of the meat with an instant-read thermometer, ensuring it reaches 165°F without touching the bone for an accurate reading.
- Allow a full natural release of ten minutes to finish cooking the interior gently without tightening the muscle fibers aggressively.
- Pat the cooked meat thoroughly with paper towels before breading; excess surface moisture will prevent the flour and egg wash from adhering properly.
Adapting this method for various dietary restrictions remains straightforward when substituting standard wheat flour with gluten-free alternatives and swapping dairy butter for plant-based fats. Controlling the starch slurry amount added during the final simmer determines the ultimate body of the pan drippings.
