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Perfectly seasoned, juicy and tender, these Pressure Cooker Chicken Thighs are one of the easiest weeknight recipes to pull together! I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used my Deluxe Multi Cooker:
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
Built in carrying handles, hidden cord storage, and an on/off switch.
Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Click the link to get your Deluxe Multi Cooker today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 teaspoons freshly chopped thyme
- 1 teaspoon smoked paprika
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour
Instructions
Slice garlic and set aside.
Season chicken all over with chopped thyme, paprika, salt, and pepper.
Set Deluxe Multi Cooker to SEAR/HIGH, 15 minutes. Add oil to pot, then add in chicken thighs skin-side down. Sear 4 minutes per side until golden, then sear the other side for three minutes. Sear chicken in batches as needed. Remove chicken from pot.
Add the sliced garlic to the inner pot and cook until fragrant, 1 minute. Add chicken broth to inner pot, scraping any browned bits (fond) from the bottom of the pot; add in thyme sprigs.
Place the Deluxe Multi Cooker Steamer Basket inside the inner pot, then place the chicken inside the basket. Lock the lid, set to POULTRY, 12 minutes. Press button to start. Once timer goes off, allow pressure to release naturally.
Carefully remove chicken and basket. Remove thyme sprigs. Place back on SEAR.
Remove three tablespoons of the hot broth from the pot and add to the flour, whisking until smooth. Pour mixture into the pot, whisking constantly while mixture comes back to a simmer. Cook until gravy is slightly thickened, approximately 5-6 minutes. Season to taste with salt and pepper.
Pour some of the gravy over the chicken, and serve the rest on the side.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pressure Cooker Chicken Thighs (Video)
Equipment
Ingredients
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 teaspoons freshly chopped thyme
- 1 teaspoon smoked paprika
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic sliced
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour
Instructions
Instructions
- Slice garlic and set aside.2 cloves garlic
- Season chicken all over with chopped thyme, paprika, salt, and pepper.6 bone-in skin-on chicken thighs, 2 teaspoons freshly chopped thyme, 1 teaspoon smoked paprika, Kosher salt, Freshly ground black pepper
- Set Deluxe Multi Cooker to SEAR/HIGH, 15 minutes. Add oil to pot, then add in chicken thighs skin-side down. Sear 4 minutes per side until golden, then sear the other side for three minutes. Sear chicken in batches as needed. Remove chicken from pot.1 tablespoon extra-virgin olive oil
- Add the sliced garlic to the inner pot and cook until fragrant, 1 minute. Add chicken broth to inner pot, scraping any browned bits (fond) from the bottom of the pot; add in thyme sprigs.2 cloves garlic, 1 cup chicken broth, 2 sprigs fresh thyme
- Place the Deluxe Multi Cooker Steamer Basket inside the inner pot, then place the chicken inside the basket. Lock the lid, set to POULTRY, 12 minutes. Press button to start. Once timer goes off, allow pressure to release naturally.
- Carefully remove chicken and basket. Remove thyme sprigs. Place back on SEAR.
- Remove three tablespoons of the hot broth from the pot and add to the flour, whisking until smooth. Pour mixture into the pot, whisking constantly while mixture comes back to a simmer. Cook until gravy is slightly thickened, approximately 5-6 minutes. Season to taste with salt and pepper.2 tablespoons all-purpose flour
- Pour some of the gravy over the chicken and serve the rest on the side.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
I tried this as my first time using the Multi Cooker. The steamer basket is an accessory and not listed in your tools required. I used one of the racks to elevate the thighs over the broth and garlic. Following your timing, my chicken was still pink on the inside. Does the steamer basket make the difference?
Hi there! My sincere apologies, I have listed the steamer baskets, and will include the link for you here below. Yes, you can absolutely use the rack to elevate, and even place the chicken directly in the pot WITHOUT the basket or rack. I have made this without the steamer basket and know that it can be done with good results.
One thing that I am aware of is that, according to the USDA, even fully cooked poultry can have a pinkish tinge in the meat and juices. I would be more than happy to help you with this, so that you can utilize the multi cooker. If you have an instant-read thermometer, I would use that to check the internal temperature.
Here is the link for the steamer baskets: https://www.pamperedchef.com/pws/marianielsen/shop/Small+Appliances/Pressure+Cooker/Pressure+Cooker+Steamer+Baskets/100118?queryID=44759f8365fb20c8ed2e6719fcb2f3b2
I really like and use the steamer baskets, but I still do also put cuts of meat directly into the pot – for example, when I make Mississippi Pot Roast. I am happy to help you more directly, you can message me on Facebook so we can connect. Thanks for reaching out! – Maria