Boneless Skinless Chicken Thighs Pressure Cooker
Transform your weeknight dinner routine with these tender and flavorful Boneless Skinless Chicken Thighs made effortlessly in a pressure cooker. Ready in just 25 minutes, this recipe combines succulent chicken thighs with a savory-sweet sauce infused with soy sauce, honey, garlic, and a touch of paprika for a subtly smoky kick. The pressure cooker locks in moisture and flavor, while a quick cornstarch slurry creates a perfectly glossy sauce to coat each piece. These golden-brown, seared chicken thighs are ideal served alongside fluffy rice, creamy mashed potatoes, or a crisp green salad for a wholesome, satisfying meal. Whether you're short on time or simply craving a rich yet easy dinner, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion
- 4 cloves garlic cloves
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh parsley
Instructions
Turn the pressure cooker to the sauté setting and add olive oil. Allow it to heat up for a minute.
Dice the onion and mince the garlic while the oil heats up.
Add the diced onion to the pressure cooker and sauté for 2-3 minutes until softened.
Add the minced garlic to the onions and cook for another minute until fragrant.
Season the chicken thighs with paprika, dried oregano, salt, and black pepper on both sides.
Push the onion and garlic to the sides of the pressure cooker, and sear the chicken thighs in batches for 2 minutes per side to develop a golden crust. Remove and set aside after searing.
Deglaze the pot by adding the chicken broth, scraping the bottom with a wooden spoon to release any browned bits.
Stir in soy sauce and honey, making sure the mixture is evenly combined.
Return the seared chicken thighs to the pot, arranging them in a single layer. Spoon some of the liquid over them.
Cancel the sauté function and secure the pressure cooker lid. Set it to high pressure for 7 minutes.
Once the cooking time is finished, perform a quick release of the pressure and carefully remove the lid.
Transfer the chicken thighs to a plate and turn the pressure cooker back to the sauté function to reduce the liquid.
In a small bowl, mix cornstarch and water to form a slurry. Stir it into the simmering liquid to thicken the sauce. This should take about 2 minutes.
Return the chicken thighs to the pot to coat them in the thickened sauce.
Serve the chicken thighs warm, topped with freshly chopped parsley for garnish. Pair with rice, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 42.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1353 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
