Pressure Cooker Chicken Thighs
Juicy, tender chicken thighs cooked in minutes using a pressure cooker. Seasoned with garlic, oregano, and fresh parsley, this simple and budget-friendly dish is a weeknight dinner winner. Serve with vegetables cooked right in the same pot for a complete, fuss-free meal.
🛒 Ingredients
6 servings
- 6 boneless, skinless chicken thighs
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 onion, finely grated
- 2 garlic cloves, crushed
- 2 tsp chicken bouillon powder
- Fresh parsley, chopped, to taste
- Dried oregano, to taste
- Salt, to taste
- 600 ml boiling water
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Directions
- 1
Heat the pressure cooker over low heat without the lid.
- 2
Add the butter and let it melt gently.
- 3
Once melted, add the olive oil, grated onion, and garlic. Sauté over low heat without browning.
- 4
Add the chicken thighs and cook until the meat turns opaque and lightly golden.
- 5
Season with bouillon powder, oregano, and salt to taste.
- 6
Pour in the boiling water and stir gently.
- 7
Seal the pressure cooker and cook for 10 minutes once full pressure is reached.
- 8
Turn off the heat and wait for all the steam to release naturally before opening.
- 9
Add the chopped parsley and return to low heat, uncovered, for 5 more minutes.
- 10
Optionally, stir in diced potatoes, thick carrot rounds, or pre-cooked green beans in the final 5 minutes to absorb the flavourful broth.
💡 Chef's Tip
For deeper flavour, marinate the chicken thighs with garlic and oregano for 30 minutes before cooking. The cooking liquid can be reduced over high heat to make a light sauce.
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Same category — Poultry
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