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Comments
This turned out waaay better than I expected. Chicken was fall-apart done. At this time, California Garlic Medley Seasoning can be found at most grocery stores. (I originally linked to their website, but the pricing they show is crazy.)
Ingredients
1.5 - 2 pounds boneless skinless chicken thighs
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp lemon pepper
You can add other favorite seasonings. (I left out the garlic powder and added some garlic pepper mix and some California Garlic Medley Seasoning.)
salt and pepper to taste
cooking spray
1/4 cup white wine (optional)
1 cup water
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp lemon pepper
You can add other favorite seasonings. (I left out the garlic powder and added some garlic pepper mix and some California Garlic Medley Seasoning.)
salt and pepper to taste
cooking spray
1/4 cup white wine (optional)
1 cup water
Directions
Put the chicken thighs in a Ziploc® bag, add the seasonings and shake it around until all of the chicken is well coated.
Spray the pot with some cooking spray, and set the sauté function to medium or normal.
Once the display says "Hot," place the thighs into the pot.
Brown the chicken thighs on each side for about 3 minutes. (At the end of this time, I added the wine just to add some flavor.)
Remove the chicken thighs with tongs, and place them on a plate. I actually put them right into the steamer basket.
Add the water to the pot, place the chicken on a trivet or in a steamer basket, and put it back in the pot.
Cook at manual high pressure for 10 minutes. I used fairly small chicken thighs, so I only let it naturally release for about 2 minutes and then did a quick release.
Chicken was fall-apart done.
Spray the pot with some cooking spray, and set the sauté function to medium or normal.
Once the display says "Hot," place the thighs into the pot.
Brown the chicken thighs on each side for about 3 minutes. (At the end of this time, I added the wine just to add some flavor.)
Remove the chicken thighs with tongs, and place them on a plate. I actually put them right into the steamer basket.
Add the water to the pot, place the chicken on a trivet or in a steamer basket, and put it back in the pot.
Cook at manual high pressure for 10 minutes. I used fairly small chicken thighs, so I only let it naturally release for about 2 minutes and then did a quick release.
Chicken was fall-apart done.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
Instant Pot,
chicken
🗂️ Categories: 🫕 Instant Pot, 🍗 Chicken & Other Poultry, 😎 Uncle Dave's
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1094 was added on August 05, 2019 and last updated on April 03, 2025.
🗂️ Categories: 🫕 Instant Pot, 🍗 Chicken & Other Poultry, 😎 Uncle Dave's
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #1094 was added on August 05, 2019 and last updated on April 03, 2025.
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03/23/25: Nuts & Bolts
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03/07/25: Barbecued Spareribs
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