Chicken Thighs with Shallots and Herbs Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Chicken Thighs With Shallots And Herbs Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 8 boneless, skinless chicken thighs (about 2 pounds total)
  • sea salt and freshly ground black or white pepper
  • 2 medium shallots, minced
  • ½ teaspoon dried mixed herbs, such as an Italian blend or herbes de Provence
  • ½ cup chicken broth
  • ½ cup dry white wine, red wine, or Prosecco sparkling wine left to go flat
  • 2 tablespoons cold unsalted butter, cut into pieces

Method

  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Sprinkle the chicken thighs with salt and pepper
  3. Lightly brown in batches on both sides
  4. Transfer the browned chicken to a plate
  5. Add the shallots, herbs, broth, and wine to the pot, scrape up any browned bits from the bottom, and bring to a boil
  6. Return the chicken and any accumulated juice to the pot
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 5 minutes
  11. Remove the pot from the heat; let stand for 2 minutes
  12. Open the cooker with the Quick Release method
  13. Be careful of the steam as you remove the lid
  14. Transfer the chicken to a platter and cover with aluminum foil
  15. Over medium-high heat, bring the liquid in the pot to a boil
  16. Swirl in the butter pieces
  17. Taste for salt and pepper, pour the sauce over the thighs, and serve

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