Crispy Pressure Cooker Chicken with Homemade Chicken Gravy

• Meat

  • 6 Chicken thighs

• Produce

  • 4 Garlic cloves
  • 1 Onion, small
  • 1 pinch Rosemary

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tbsp Cornstarch mixed with
  • 1 Kosher salt
  • 1 Kosher salt and ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs
  • 1 cup Panko breadcrumbs, toasted

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 1 cup Running tap water

Found on pressurecookrecipes.com

Description

Ingredients

• 6 chicken thighs
• 4 garlic cloves, roughly chopped
• 1 small onion, sliced
• 1 cup cold running tap water
• 1 pinch rosemary
• Kosher salt and ground black pepper
• 1 tablespoon light soy sauce
• 2 tablespoons cornstarch mixed with 2 ½ tablespoons water
• 1 – 1 ½ cup panko breadcrumbs (depending on the size of chicken thighs)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Kosher salt to taste
• 1 cup all-purpose flour
• 2 extra large eggs, beaten
• 1 – 1 ½ cup panko breadcrumbs, toasted

Directions

• Pressure Cook the Chicken Thighs: 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.
• Prepare the Crispy Breading: 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 – 1½ 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: Preheat oven to 400°F while the pressure cooker is natural releasing.
• Simmer, Shake and Bake: 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.
• Make the Chicken Gravy: While the chicken thighs are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). 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: Serve piping hot with your favorite side dishes!