![]() ![]() (If needed, use a meat tenderizer to pound the chicken breast to flatten the thick parts.) You’ll also need to use chicken breasts that are a uniform thickness throughout. I also recommend reducing the cook time to 5 to 6 minutes at high pressure with a quick release. However, if you want to use chicken breasts in this meal, you can.īecause chicken breasts cook faster than thighs, I’d cook the breasts whole, then cut them into pieces before serving. Chicken BreastsĬhicken breasts will be a little drier than thighs, due to the lower fat content. (During pressure cooking, the fat melts away from the chicken, leaving tender, juicy meat.)įor frozen chicken thighs: Simply skip the browning step and add two minutes to the cook time.įor bone-in chicken thighs: Follow the recipe as written and add 2 minutes to the cook time. □ Tip: For this recipe, don’t worry about trimming every bit of fat from the chicken thighs-just what you can cut away quickly. (But don’t worry too much about the fat-it’s monounsaturated, the same kind of healthy fats that are in avocados. )Ĭhicken thighs are also generally a little cheaper, so I like to use them when I can. Chicken ThighsĬhicken thighs have a higher fat content, so they cook up juicy and flavorful in the pressure cooker. While this recipe was written for thighs, you can use whatever you have on hand. Should I Use Chicken Thighs or Chicken Breasts?īasically, chicken breasts are white meat, while chicken thighs are dark meat. ![]() In 8-quart cookers or larger, I prefer to double all of the sauce ingredients, including the peanut butter, cornstarch, and water. If you have an 8-quart or larger pot, you will need more liquid to avoid a burn notice. □ Note: This recipe is written for a 6-quart pressure cooker. You can also add the peanut butter to the blender if yours is high-powered enough to break everything down into a smooth sauce. With a blender, you don’t have to chop the cilantro, just toss it in. You can mix everything together right in the pressure cooker pot, or you can give the ingredients a whirl in a blender. If you’re short on time, you can skip this step and continue with the recipe as written. This adds a delicious caramelized color and flavor to the dish. The first step in this recipe is to brown your chicken thighs using the Sauté function. This Chicken Thigh recipe works in any brand of electric pressure cooker, including the Ninja Foodi and Instant Pot. Making Instant Pot Thai Chicken Thighs in a Pressure Cooker ![]()
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