Crispy Pressure Cooker with Homemade Chicken Gravy
By :Amy Jacky
Print Recipe
Votes: 12
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Kid-Friendly, Poultry
Cooking Technique Pressure Cook
Main Ingredient Chicken, Flour, Soy Sauce
Prep Time 5 minutes
Cook Time 40 minutes
Servings
2-4 servings
Ingredients
  • 6 chicken thighs
  • 4 garlic cloves roughly chopped
  • 1 small onion sliced
  • 1 cup Water cold
  • 1 pinch rosemary
  • kosher salt to taste
  • black pepper ground, to taste
  • 1 tablespoon light soy sauce
  • 2 tablespoons cornstarch mixed with 2 1/2 tablespoons of water
Crispy Breading
  • 1-1 1/2 cups panko breadcrumbs depending on the size of chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt to taste
Egg Wash
  • 1 cup all-purpose flour
  • 2 extra large eggs beaten
  • 1- 1/2 cups panko breadcrumbs toasted
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Kid-Friendly, Poultry
Cooking Technique Pressure Cook
Main Ingredient Chicken, Flour, Soy Sauce
Prep Time 5 minutes
Cook Time 40 minutes
Servings
2-4 servings
Ingredients
  • 6 chicken thighs
  • 4 garlic cloves roughly chopped
  • 1 small onion sliced
  • 1 cup Water cold
  • 1 pinch rosemary
  • kosher salt to taste
  • black pepper ground, to taste
  • 1 tablespoon light soy sauce
  • 2 tablespoons cornstarch mixed with 2 1/2 tablespoons of water
Crispy Breading
  • 1-1 1/2 cups panko breadcrumbs depending on the size of chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt to taste
Egg Wash
  • 1 cup all-purpose flour
  • 2 extra large eggs beaten
  • 1- 1/2 cups panko breadcrumbs toasted
Votes: 12
Rating: 4.33
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400°F while the pressure cooker is natural releasing.
  5. 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.
  6. 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.
  7. 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.
  8. Serve piping hot with your favorite side dishes!
Recipe Notes

8 replies
  1. Keebler
    Keebler says:

    Great recipe. I used boneless skinless chicken breast. Chicken is very moist with a great crunchy coating. Gravy is nice touch.

  2. Caliking951
    Caliking951 says:

    First time ever using the pressure cooker. Thank you it was excellent and pretty easy to do. Great Recipe

  3. kgrace
    kgrace says:

    Recipe comminicated well- easy to follow. I will make this again, easy and taste good- however will substitue water for chicken broth.

  4. SHS
    SHS says:

    I made this tonight & was nervous because of the medium difficulty rating. Maybe i should have been, because while the chicken was great, the gravy wasn’t really. Granted, I’ve never made a gravy before….
    I only wish this app gave nutritional info on the recipes.

  5. Traek
    Traek says:

    This is one seriously awesome crispy chicken recipe !! Even a day later, the chicken was super moist and crispy !!! Simple and easy too!!

  6. Dyager
    Dyager says:

    I made this with 4 boneless chicken thighs. After 6 minutes of pressure cooking, the chicken was falling apart. I still breaded the pieces and put them in the oven for about 5 minutes. Theytasted good and were still moist. I will make this again but with boneless I will decrease the time of pressure cooking.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *