Crispy Instant Pot Chicken with Gravy
User Reviews
5
Crispy Instant Pot Chicken with Gravy
Description
Crispy Instant Pot Chicken with Gravy begins by pressure cooking chicken thighs set on a steamer basket above a broth of water, sliced onion, chopped garlic, and rosemary, ensuring juicy and flavorful meat. Cooking times vary slightly by thigh size, followed by natural pressure release. Meanwhile, panko breadcrumbs are toasted in butter and olive oil until golden and seasoned with kosher salt.
After pressure cooking, the chicken is coated in an egg wash then panko breading and baked in a preheated oven at 400°F until crisp. The cooking liquid, enriched with aromatic onion, garlic, and soy sauce, is thickened with a cornstarch and water slurry to form a savory gravy to serve with the chicken. This method balances moist interior and crunchy exterior textures.
The dish pairs well as a main course with sides that complement the crispy chicken and gravy. Checking doneness with a thermometer ensures safety and optimal juiciness. Leftover gravy may be stored separately. The recipe encourages feedback on the cooking experience.
Ingredients
- 6 chicken thighs
- 4 garlic roughly chopped, cloves
- 1 onion sliced, small
- 1 cup water cold
- 1 pinch rosemary
- salt Kosher salt
- black pepper Kosher salt
- 1 tablespoon soy sauce regular
- 2 tablespoons cornstarch mixed with 2 ½ tablespoons water
Crispy Breading
- 1 - 1 ½ cup panko breadcrumbs (depending on the size of chicken)
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- kosher salt to taste
Egg wash
- 1 cup all-purpose flour
- 2 egg beaten, extra large
- 1 - 1 ½ cup panko breadcrumbs , toasted
Instructions
- Pressure Cook Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold water and place a steamer basket in 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) + Full Natural Release (roughly 10 minutes). Open the lid carefully.
- Prepare Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tbsp butter, 2 tbsp olive oil, and 1 – 1 ½ cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Preheat Oven: Preheat oven to 400°F while the pressure cooker is natural releasing.
- Simmer, Shake and Bake: Check with a food thermometer to ensure the chickens have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken from the pressure cooker. Pat dry the chicken with paper towel. Lightly season with salt and ground black pepper. Lightly coat the chicken with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
- Make Chicken Gravy: While the chickens are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). Taste and season the chicken dripping mixture with 1 tbsp regular 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: Serve piping hot with your favorite side dishes!
Notes
- Use a food thermometer to verify chicken thighs reach 165°F at the thickest part for safe consumption.
- Toast panko breadcrumbs in butter and olive oil until golden before breading for added flavor and crunch.
- After pressure cooking, coat chicken in egg wash and toasted panko then bake at 400°F to crisp the coating.
- Make gravy by thickening the flavorful cooking liquid with cornstarch mixed with water; serve alongside the chicken.
- Check and rate this recipe in the comments to share your results and suggestions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 175mg | 58% |
| Sodium | 352mg | 15% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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