18 Delicious Pressure Cooked Chicken Thigh Recipes for Busy Weeknights

Pressure cookers are a busy cook’s best friend, especially when it comes to whipping up quick, flavorful meals that don’t skimp on comfort. Our roundup of 18 Delicious Pressure Cooked Chicken Thigh Recipes is here to save your weeknights with minimal fuss and maximum taste. From zesty tacos to creamy curries, these dishes promise to keep dinner exciting. Ready to transform your evening routine? Let’s dive in!

Pressure Cooker Chicken Thighs with Garlic and Herbs

Craving something deliciously tender and packed with flavor without spending all day in the kitchen? These Pressure Cooker Chicken Thighs with Garlic and Herbs are your ticket to a mouthwatering meal that’s as easy as it is flavorful. Let’s dive into the magic of pressure cooking, where time flies and flavors deepen!

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor lives here)
• A couple of tablespoons of olive oil (for that golden sizzle)
• 4 garlic cloves, minced (garlic is life, right?)
• A splash of chicken broth (about 1 cup, for the perfect steam)
• A handful of fresh herbs (think thyme, rosemary, or whatever’s green and happy in your garden)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat up that olive oil until it’s shimmering like a disco ball.
2. Season the chicken thighs generously with salt and pepper, then sear them skin-side down for about 4 minutes until they’re golden and gorgeous. Flip and sear the other side for another 3 minutes. (Tip: Don’t crowd the pot, or you’ll steam instead of sear!)
3. Remove the chicken and toss in the minced garlic, sautéing for about 30 seconds until it’s fragrant but not burnt. (Tip: Burnt garlic is sad garlic.)
4. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. (Tip: Those bits are flavor gold!)
5. Add the chicken back in, sprinkle with your chosen herbs, then lock the lid and set to ‘High Pressure’ for 10 minutes.
6. Once done, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.

And just like that, you’ve got chicken thighs so tender they’ll practically fall off the bone, infused with garlic and herbs that’ll make your taste buds dance. Serve them over a bed of creamy mashed potatoes or alongside some crusty bread to soak up all that glorious juice. A meal this good deserves a standing ovation!

Quick Pressure Cooked Chicken Thighs in BBQ Sauce

Get ready to revolutionize your weeknight dinners with this no-fuss, flavor-packed dish that’ll have you questioning why you ever bothered with takeout. Perfect for those ‘I can’t even’ days, these chicken thighs are your ticket to deliciousness without the drama.

Ingredients

• A couple of pounds of chicken thighs, because breasts are overrated
• A cup of your favorite BBQ sauce – go bold or go home
• A splash of apple cider vinegar for that tangy kick
• A tablespoon of olive oil, because we’re fancy like that
• A teaspoon of smoked paprika, for that ‘I know what I’m doing’ vibe
• Half a teaspoon of garlic powder, because garlic is life
• Salt and pepper, duh

Instructions

1. Grab your pressure cooker and set it to sauté mode. Heat up that olive oil like it’s a tiny sun in there.
2. Season the chicken thighs with salt, pepper, smoked paprika, and garlic powder. Rub it in like you’re giving them a mini massage.
3. Once the oil is hot, add the chicken thighs. Sear them for about 3 minutes on each side until they’re golden brown and looking irresistible.
4. Pour in the BBQ sauce and apple cider vinegar, giving everything a good stir to coat the chicken in that saucy goodness.
5. Lock the lid on your pressure cooker and set it to high pressure for 15 minutes. Yes, it’s that quick.
6. Once the time’s up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.
7. Carefully remove the lid, and behold your masterpiece. The chicken should be fall-off-the-bone tender and smothered in a glossy, finger-licking sauce.

These BBQ chicken thighs are a symphony of smoky, sweet, and tangy flavors, with a texture so tender it’ll make you swoon. Serve them piled high on a bun for a sandwich that’ll steal the show, or keep it low-carb with a side of crisp coleslaw. Either way, you’re in for a treat.

Pressure Cooker Chicken Thighs with Mushrooms and Cream

Ever had one of those days where you’re torn between wanting something fancy and not wanting to lift a finger? Enter this pressure cooker magic that turns chicken thighs and mushrooms into a creamy dream with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town, population: you)
• A couple of cups of sliced mushrooms (any kind, but baby bellas are my ride or die)
• A splash of heavy cream (about 1/2 cup, but who’s measuring?)
• 1 tbsp of olive oil (for that slick move from pan to plate)
• A pinch of salt and pepper (to whisper sweet nothings to your chicken)
• 1 cup of chicken broth (the unsung hero of depth)
• 2 cloves of garlic, minced (because vampires aren’t invited)
• A sprinkle of thyme (about 1 tsp, for that earthy vibe)

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat the olive oil. Once hot, add the chicken thighs, skin side down, and sear for about 4 minutes until golden. Flip and sear the other side for another 4 minutes. Pro tip: Don’t crowd the pot, or you’ll steam instead of sear.
2. Remove the chicken and toss in the mushrooms and garlic. Sauté for about 2 minutes until the mushrooms start to soften. Here’s a tip: If the pot’s looking dry, a splash of broth can save the day.
3. Pour in the rest of the chicken broth, scraping up any browned bits (those bits are flavor gold). Add the thyme, salt, and pepper.
4. Return the chicken to the pot, lock the lid, and cook on high pressure for 10 minutes. Quick release the pressure carefully.
5. Remove the chicken and set aside. Stir in the heavy cream and let the sauce thicken for a couple of minutes on ‘Sauté’. Tip: If your sauce is too thin, let it simmer a bit longer.
6. Serve the chicken smothered in that creamy mushroom sauce. The thighs will be fall-off-the-bone tender, and the sauce? Rich, velvety, and begging to be sopped up with some crusty bread.

The texture is a love letter to comfort food—juicy chicken, silky sauce, and mushrooms with just enough bite. Try serving it over a heap of mashed potatoes for a carb-loaded hug, or keep it chic with a side of roasted greens.

Spicy Pressure Cooked Chicken Thighs with Coconut Milk

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This dish is like a cozy hug with a spicy kick, perfect for when you’re craving something bold and comforting without spending all day in the kitchen.

Ingredients

• A couple of pounds of chicken thighs, because thighs are where the flavor’s at
• A splash of coconut milk, for that creamy dreaminess
• A tablespoon of your favorite spicy seasoning blend, to turn up the heat
• A cup of chicken broth, to keep things juicy
• A couple of cloves of garlic, minced, because garlic makes everything better
• A tablespoon of olive oil, to get things sizzling

Instructions

1. Heat the olive oil in your pressure cooker over medium-high heat. Tip: Let the oil get nice and hot to sear the chicken perfectly.
2. Add the chicken thighs and sear them for about 3 minutes on each side, until they’re golden brown. Tip: Don’t crowd the pot; sear in batches if necessary.
3. Toss in the minced garlic and stir for about 30 seconds, just until it’s fragrant. Tip: Keep an eye on it to prevent burning.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Those bits are flavor gold!
5. Add the spicy seasoning blend and coconut milk, giving everything a good stir to combine.
6. Lock the lid on your pressure cooker and cook on high pressure for 15 minutes. Tip: Natural release for 5 minutes, then quick release the rest.

Dive into this dish and you’ll find the chicken is fall-apart tender, with a sauce that’s rich, creamy, and just the right amount of spicy. Serve it over a bed of fluffy rice or with some crusty bread to soak up all that delicious sauce.

Pressure Cooker Honey Garlic Chicken Thighs

Mmm, imagine this: tender, juicy chicken thighs glazed in a sticky, sweet, and slightly spicy honey garlic sauce, all made in a fraction of the time thanks to your trusty pressure cooker. It’s the kind of meal that’ll have you doing a little happy dance in your kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town, baby)
• A generous glug of olive oil
• 3 cloves of garlic, minced (or more, we don’t judge)
• A hefty 1/4 cup of honey
• A couple of tablespoons of soy sauce
• A splash of apple cider vinegar
• A pinch of red pepper flakes (for that sneaky heat)
• Salt and pepper, to make it all come together

Instructions

1. Set your pressure cooker to ‘Saute’ and add that glug of olive oil. Let it get nice and hot, about 2 minutes.
2. Season the chicken thighs with salt and pepper, then sear them skin-side down in the pressure cooker for 3-4 minutes until golden. Flip and sear the other side for another 3 minutes. Tip: Don’t crowd the pot; do this in batches if needed.
3. Remove the chicken and toss in the minced garlic, stirring for about 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Add the honey, soy sauce, apple cider vinegar, and red pepper flakes to the pot. Stir it all together and let it simmer for a minute to thicken slightly.
5. Return the chicken to the pot, coating it in the sauce. Secure the lid, set the pressure cooker to ‘High’ for 10 minutes. Tip: Natural release for 5 minutes, then quick release the rest.
6. Once done, remove the chicken and set the pot back to ‘Saute’ to reduce the sauce for 2-3 minutes until it’s gloriously thick.

Dive into these thighs and you’ll find the meat falls off the bone, the sauce is a perfect balance of sweet, salty, and spicy, and serving it over a bed of fluffy rice is basically a requirement. Enjoy the applause from your taste buds.

Pressure Cooked Chicken Thighs with Lemon and Rosemary

Get ready to rock your taste buds with this zesty, herb-packed delight that’s as easy as it is delicious. Perfect for those ‘I want gourmet but I’m lazy’ kind of days, this dish is a game-changer.

Ingredients

• 4 chicken thighs, because thighs win the flavor game
• A splash of olive oil, just enough to make things slippery
• 2 lemons, one for juice and one for show
• A couple of rosemary sprigs, because we’re fancy like that
• 1 cup chicken broth, for that liquid gold flavor
• Salt and pepper, to make everything better

Instructions

1. Turn your pressure cooker to sauté mode and add that splash of olive oil. Let it get hot, like summer in Arizona hot.
2. Season the chicken thighs with salt and pepper like you’re the salt bae of your kitchen. Brown them in the pressure cooker for about 3 minutes per side, or until they look like they’ve had a day at the beach.
3. Pour in the chicken broth, squeeze the juice of one lemon over the chicken, and throw in the rosemary sprigs. Tip: Roll the lemon on the counter before juicing to get every last drop.
4. Secure the lid, set the pressure cooker to high for 15 minutes. Tip: No peeking! Let the pressure do its magic.
5. Once time’s up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining steam. Tip: This is the perfect time to slice the second lemon for garnish.
6. Remove the chicken and let it rest for a couple of minutes. Meanwhile, you can reduce the sauce on sauté mode if you’re into that thicker sauce life.

Dive into this dish where the chicken is so tender it practically melts in your mouth, with a bright lemon kick and rosemary that sings. Serve it over a bed of creamy polenta or with crusty bread to soak up all that glorious sauce.

Easy Pressure Cooker Chicken Thighs with Vegetables

Alright, let’s dive into this no-fuss, flavor-packed pressure cooker adventure that’ll have your taste buds doing a happy dance. Easy Pressure Cooker Chicken Thighs with Vegetables is here to save your weeknight dinners from the mundane.

Ingredients

• 4 chicken thighs, because thighs are where the flavor’s at
• A couple of carrots, chopped into bite-sized pieces
• 2 cups of baby potatoes, halved
• 1 onion, roughly chopped – no need for perfect slices here
• A splash of olive oil, for that golden goodness
• 1 cup of chicken broth, homemade or store-bought, we’re not judging
• A generous sprinkle of salt and pepper, to wake up those flavors
• 2 cloves of garlic, minced – because garlic makes everything better
• 1 tsp of dried thyme, for that herby whisper

Instructions

1. Set your pressure cooker to ‘Saute’ and add a splash of olive oil. Let it heat up for a minute – patience is key.
2. Season the chicken thighs with salt and pepper, then brown them in the pressure cooker for about 3 minutes per side. You’re looking for that golden crust that screams flavor.
3. Toss in the chopped onions and minced garlic, stirring for about a minute until they start to soften and smell amazing.
4. Add the carrots and baby potatoes to the party, followed by the chicken broth and dried thyme. Give everything a gentle stir to combine.
5. Secure the lid on your pressure cooker and set it to cook on high pressure for 10 minutes. Yes, just 10 minutes – the magic of pressure cooking!
6. Once the time’s up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Safety first, folks.
7. Carefully remove the lid, and behold your masterpiece. The chicken should be tender enough to fall off the bone, and the veggies perfectly cooked.

Final thoughts: This dish is a symphony of textures – juicy chicken, tender veggies, and a broth that’s begging to be soaked up with some crusty bread. Serve it over a bed of fluffy rice or with a side of buttery noodles for a meal that’s anything but ordinary.

Pressure Cooked Chicken Thighs in Tomato Basil Sauce

Yikes, have we got a dish for you that’s about to make your pressure cooker your new best friend! Imagine tender, juicy chicken thighs swimming in a rich, herby tomato basil sauce—sounds like a weeknight dinner hero, right?

Ingredients

• 4 chicken thighs, because who’s counting?
• A splash of olive oil, just enough to make things slippery
• A couple of garlic cloves, minced (or more, we don’t judge)
• 1 can (15 oz) of tomato sauce, the unsung hero of quick sauces
• A handful of fresh basil leaves, torn (because we’re fancy like that)
• 1 tsp of salt, to keep things interesting
• 1/2 tsp of black pepper, for that little kick
• 1/2 cup of chicken broth, for the saucy part

Instructions

1. Heat up your pressure cooker with that splash of olive oil on the ‘Sauté’ setting. Let it get nice and hot—like, ‘just stepped out into the Arizona sun’ hot.
2. Throw in the chicken thighs, skin-side down first, and let them get golden brown for about 3 minutes per side. This isn’t just for looks; it’s for flavor, folks.
3. Add the minced garlic and stir for about 30 seconds until it’s fragrant. If you’re not sniffing the air like a cartoon character, you’re doing it wrong.
4. Pour in the tomato sauce, chicken broth, salt, and pepper. Give it a good stir to make sure everything’s getting along.
5. Lock the lid on your pressure cooker and set it to ‘Manual’ or ‘Pressure Cook’ for 15 minutes. Yes, it’s that quick.
6. Once the time’s up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure. Safety first, taste buds second.
7. Stir in the torn basil leaves right before serving. This little green confetti is what takes it from ‘meh’ to ‘more, please!’

Just like that, you’ve got a dish where the chicken is so tender it practically falls off the bone, and the sauce? Oh, the sauce is like a warm hug for your taste buds. Serve it over a bed of creamy polenta or with a crusty piece of bread to sop up all that goodness. No leftovers here, folks.

Pressure Cooker Teriyaki Chicken Thighs

Ready to ditch the takeout menu and whip up something that’ll make your taste buds do a happy dance? Let’s talk about turning those chicken thighs into a teriyaki masterpiece that’s faster than your last Amazon delivery.

Ingredients

• 4 boneless, skinless chicken thighs (because who has time for bones?)
• A generous glug of soy sauce (about 1/2 cup)
• A splash of mirin (1/4 cup, because we’re fancy like that)
• A couple of garlic cloves, minced (or more, we don’t judge)
• A thumb-sized piece of ginger, grated (fresh is best, but we’ve all been there)
• 2 tbsp of brown sugar (for that sweet, sweet caramelization)
• 1 tbsp of cornstarch (the secret to a glossy sauce)
• A drizzle of sesame oil (1 tsp, because aroma is everything)
• Sesame seeds and sliced green onions for garnish (optional, but highly recommended)

Instructions

1. Throw the chicken thighs, soy sauce, mirin, garlic, ginger, and brown sugar into your pressure cooker. Give it a good stir to make sure everything’s cozy.
2. Lock the lid in place and set your pressure cooker to high for 10 minutes. Yes, it’s that quick.
3. Once the time’s up, let the pressure release naturally for 5 minutes, then do a quick release for any remaining steam. Safety first, folks.
4. Remove the chicken thighs and set them aside. They’ve worked hard and deserve a break.
5. Turn the pressure cooker to sauté mode and whisk in the cornstarch. Let the sauce bubble away for about 2 minutes until it’s thick enough to coat the back of a spoon. Tip: If your sauce is too thick, a splash of water will loosen it right up.
6. Add the chicken back in, tossing to coat in that glossy, sticky sauce. Drizzle with sesame oil for an extra layer of flavor.
7. Serve over a bed of fluffy rice, garnished with sesame seeds and green onions. Tip: For an extra crunch, throw on some toasted sesame seeds.

Absolute perfection is what you’ve got here—tender chicken thighs smothered in a sauce that’s the perfect balance of sweet and savory. Try serving it with a side of steamed broccoli for a pop of color and a nod to veggies.

Pressure Cooked Chicken Thighs with Sweet Potatoes

So, you’ve got a pressure cooker and a hankering for something that screams comfort but whispers ‘I got this done in a flash’? Let’s dive into a dish that’s all about juicy chicken thighs and sweet potatoes getting cozy under pressure.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town, population: you)
• 2 medium sweet potatoes, peeled and chopped into 1-inch chunks (roughly the size of your patience waiting for dinner)
• A splash of olive oil (about 2 tbsp, or enough to make the pan say ‘ahh’)
• A couple of garlic cloves, minced (because vampires)
• 1 cup of chicken broth (the liquid gold that’ll keep everything juicy)
• 1 tsp of smoked paprika (for that ‘I know what I’m doing’ vibe)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Set your pressure cooker to ‘Sauté’ and add that splash of olive oil. Let it heat up until it’s shimmering like your future.
2. Season the chicken thighs with salt, pepper, and smoked paprika. Then, sear them skin-side down for about 4 minutes, or until golden brown. Flip and sear the other side for another 3 minutes. Remove and set aside. (Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.)
3. Toss in the minced garlic and sauté for about 30 seconds, just until it’s fragrant. (Tip: Garlic burns faster than your last diet, so keep an eye on it.)
4. Add the sweet potatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are flavor bombs waiting to explode.
5. Return the chicken thighs to the pot, skin-side up. Lock the lid in place and set the pressure cooker to ‘High’ for 10 minutes. (Tip: Natural release for 5 minutes, then quick release to keep the chicken juicy.)
6. Once the pressure’s released, carefully remove the lid. The chicken should be fall-off-the-bone tender, and the sweet potatoes perfectly soft.

Every bite is a harmony of smoky, savory chicken and sweet, earthy potatoes. Serve it over a bed of greens for a pop of color, or just eat it straight from the pot—no judgment here.

Pressure Cooker Chicken Thighs in White Wine Sauce

Ever find yourself staring into the abyss of your fridge, wondering how to turn those chicken thighs into something that doesn’t scream ‘meal prep misery’? Well, buckle up, buttercup, because we’re about to transform those thighs into a succulent, wine-kissed masterpiece that’ll have you doing a happy dance in your kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town population: your taste buds)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• A couple of garlic cloves, minced (or more, we don’t judge)
• 1 cup of dry white wine (the kind you’d actually drink, not the cooking wine from the back of your pantry)
• 1 cup of chicken broth (low-sodium, unless you’re into that salt life)
• A sprinkle of salt and pepper (to make everything right in the world)
• A handful of fresh thyme (because we’re fancy like that)

Instructions

1. Heat your pressure cooker on the ‘Sauté’ function and add that splash of olive oil. Let it get hot enough that a drop of water sizzles—science!
2. Season your chicken thighs with salt and pepper like you’re seasoning your life with good vibes, then brown them skin-side down for about 5 minutes until they’re golden and gorgeous. Flip and do the same for the other side. Remove and set aside.
3. Toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—aka until your kitchen smells like heaven.
4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom. Those bits are flavor gold, so don’t leave them behind.
5. Add the chicken thighs back in, along with the thyme. Lock the lid, set the pressure cooker to ‘High’ for 10 minutes, then let it naturally release for 5 minutes before doing a quick release.
6. Once the pressure’s gone, open that lid like it’s a present on Christmas morning. If the sauce is too thin, let it simmer on ‘Sauté’ for a few minutes to thicken up.

Just like that, you’ve got chicken thighs so tender they’ll fall off the bone, swimming in a sauce that’s rich, slightly tangy from the wine, and herbaceous from the thyme. Serve it over mashed potatoes or crusty bread to soak up all that saucy goodness—because let’s be real, the sauce is the star here.

Pressure Cooked Chicken Thighs with Peppers and Onions

Get ready to rock your taste buds with this no-fuss, flavor-packed dish that’s about to become your weeknight hero. Pressure Cooked Chicken Thighs with Peppers and Onions is here to save the day, delivering juicy, tender chicken and vibrant veggies in a fraction of the time it usually takes.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town starts here)
• A couple of bell peppers, sliced (any color you fancy)
• 1 large onion, sliced (for that sweet, sweet caramelization)
• A splash of olive oil (just enough to get things slick)
• 1 cup chicken broth (the secret to keeping things juicy)
• 2 cloves garlic, minced (because garlic is life)
• A pinch of salt and pepper (to make everything pop)
• 1 tsp smoked paprika (for a little smoky drama)

Instructions

1. Set your pressure cooker to ‘Sauté’ and add that splash of olive oil. Let it heat up for about 2 minutes until it’s shimmering like a disco ball.
2. Season the chicken thighs with salt, pepper, and smoked paprika. Then, place them skin-side down in the pot. Sear for 3-4 minutes until golden brown. Flip and sear the other side for another 3 minutes. Tip: Don’t crowd the pot; give those thighs some space to get crispy.
3. Remove the chicken and toss in the sliced onions and peppers. Sauté for 2 minutes until they start to soften. Add the garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold.
5. Return the chicken to the pot, skin-side up. Lock the lid and set to ‘High Pressure’ for 10 minutes. After cooking, let the pressure release naturally for 5 minutes, then do a quick release.
6. Carefully remove the lid and behold your masterpiece. The chicken should be fall-off-the-bone tender, and the peppers and onions perfectly soft. Tip: If the sauce is too thin, let it simmer on ‘Sauté’ for a few minutes to thicken.

This dish is a symphony of textures and flavors—tender chicken, silky peppers, and onions with a smoky, savory sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up all that deliciousness. Trust me, your fork will thank you.

Pressure Cooker Chicken Thighs with Spinach and Feta

Howdy, hungry pals! If you’re in the mood for a dish that’s as easy to whip up as it is to devour, you’ve hit the jackpot. This pressure cooker marvel turns humble chicken thighs into a creamy, dreamy feast with spinach and feta that’ll have you doing a happy dance.

Ingredients

• 4 chicken thighs, because thighs are where the flavor’s at
• A couple of cups of fresh spinach, for that pop of green
• A generous handful of feta cheese, because more is more
• A splash of olive oil, to keep things slick
• 1 cup of chicken broth, for the liquid gold
• 2 minced garlic cloves, for a little kick
• A pinch of salt and pepper, to make everything right

Instructions

1. Heat a splash of olive oil in your pressure cooker on the sauté setting. Tip: Let the oil get nice and hot to sear the chicken like a pro.
2. Season the chicken thighs with salt and pepper, then sear them in the cooker for about 3 minutes per side, until they’re golden and gorgeous.
3. Toss in the minced garlic and sauté for 30 seconds, just until it’s fragrant. Tip: Don’t let it burn, or you’ll miss out on that sweet, sweet garlicky goodness.
4. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. Tip: Those bits are flavor gold, so don’t leave them behind.
5. Lock the lid on your pressure cooker and cook on high pressure for 10 minutes. After the time’s up, let the pressure release naturally for 5 minutes, then do a quick release.
6. Open the lid, add the spinach and feta, and stir until the spinach wilts and the feta starts to melt into creamy perfection.

Kick back and marvel at your creation—the chicken is fall-off-the-bone tender, the spinach adds a fresh bite, and the feta brings a salty tang that ties it all together. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of that delicious sauce.

Pressure Cooked Chicken Thighs in Creamy Mushroom Sauce

Yikes, have we got a treat for you today! Imagine tender, juicy chicken thighs swimming in a luxuriously creamy mushroom sauce, all whipped up in a fraction of the time thanks to your trusty pressure cooker. It’s the kind of meal that’ll have you doing a happy dance around the kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town, population: your mouth)
• A couple of tablespoons of olive oil (for that golden, crispy skin we all crave)
• 8 oz of sliced mushrooms (the more, the merrier)
• A splash of chicken broth (about 1 cup, to keep things juicy)
• 1/2 cup of heavy cream (for that dreamy, creamy sauce)
• A pinch of salt and pepper (to make everything pop)
• 2 cloves of garlic, minced (because garlic is life)
• A sprinkle of thyme (for that herby goodness)

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat up the olive oil. Once hot, add the chicken thighs, skin side down, and let them get golden and crispy, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t crowd the pot; give those thighs some space to breathe.
2. Remove the chicken and toss in the mushrooms and garlic. Sauté until the mushrooms are soft and golden, about 3 minutes. Tip: This is where the magic starts, so don’t rush it.
3. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. Add the thyme, salt, and pepper.
4. Return the chicken to the pot, lock the lid, and set to ‘High Pressure’ for 10 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release the rest.
5. Remove the chicken and stir in the heavy cream. Let the sauce thicken for a couple of minutes on ‘Sauté’. Tip: If the sauce is too thin, let it simmer a bit longer; it’ll thicken up nicely.
6. Serve the chicken smothered in that creamy mushroom sauce. Devour immediately.

Delight in the fact that this dish is a perfect harmony of textures and flavors—creamy, earthy, and utterly comforting. Try serving it over a bed of fluffy mashed potatoes or alongside some crusty bread to soak up every last drop of that sauce. Dinner just got a whole lot more exciting.

Pressure Cooker Chicken Thighs with Apples and Sage

Zesty and zippy, this dish is like autumn decided to throw a party in your pressure cooker, and everyone’s invited—especially your taste buds. With chicken thighs that fall off the bone and apples that bring the sweet, it’s a no-fuss meal that’s big on flavor and short on cleanup.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a stop away)
• A couple of apples, cored and sliced (no need to peel, we’re all about that texture)
• A splash of apple cider vinegar (for a little tangy twist)
• 1 tbsp of olive oil (the slick operator that keeps things moving)
• A handful of fresh sage leaves (they’re not just for garnish, folks)
• 1 cup of chicken broth (the liquid gold that brings it all together)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Set your pressure cooker to ‘Sauté’ and heat up that olive oil until it’s shimmering like a disco ball.
2. Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes until they’re golden and gorgeous. Flip and do the same for the other side. Tip: Don’t crowd the pot, or you’ll steam instead of sear.
3. Remove the chicken and toss in the apples, sage, and a splash of apple cider vinegar. Sauté for 2 minutes until the apples start to soften and the sage gets fragrant.
4. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. Tip: Those bits are flavor bombs, so don’t leave them behind.
5. Return the chicken to the pot, lock the lid, and set to high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken juicy.
6. Once the pressure’s gone, open the lid and behold the magic. The chicken should be tender, the apples soft but not mushy, and the broth transformed into a light sauce.

Heavenly doesn’t even begin to cover it—the chicken is so tender it practically whispers ‘eat me,’ and the apples add a sweet contrast that’s downright addictive. Serve it over mashed potatoes or with a crusty bread to sop up every last drop of that sage-infused sauce.

Pressure Cooked Chicken Thighs in Spicy Peanut Sauce

Now, let’s talk about turning those humble chicken thighs into a dish that’ll make your taste buds do a happy dance. Picture this: succulent chicken, bathed in a spicy peanut sauce that’s got just the right kick to keep things interesting. It’s the kind of meal that says ‘I slaved over a hot stove all day’ when, in reality, your pressure cooker did most of the heavy lifting.

Ingredients

• 4 chicken thighs, because thighs are where the flavor’s at
• A splash of olive oil, for that slick non-stick magic
• 1/2 cup of peanut butter, creamy or chunky, your call
• 2 tbsp soy sauce, for that umami punch
• 1 tbsp honey, to sweeten the deal
• 1 tsp chili flakes, for a bit of heat
• 2 cloves of garlic, minced, because garlic makes everything better
• 1 cup chicken broth, to keep things saucy

Instructions

1. Heat up your pressure cooker with that splash of olive oil over medium-high heat. Tip: Let the oil get nice and hot to avoid sticking.
2. Season the chicken thighs with salt and pepper, then brown them in the cooker for about 3 minutes per side. You’re not cooking them through, just getting that golden color.
3. In a bowl, whisk together the peanut butter, soy sauce, honey, chili flakes, and garlic. Tip: If your peanut butter is being stubborn, warm it up a bit to make mixing easier.
4. Pour the chicken broth into the cooker, scraping up any tasty bits stuck to the bottom. Then, add your peanut sauce mixture and stir to combine.
5. Lock the lid on your pressure cooker and cook on high pressure for 15 minutes. Tip: Natural release for 5 minutes, then quick release the rest to keep the chicken tender.
6. Once the pressure’s released, remove the lid and give the sauce a good stir. If it’s too thick, add a splash more broth to loosen it up.

Oh, the glory of this dish! The chicken is fall-off-the-bone tender, and the sauce? A creamy, spicy, slightly sweet hug for your palate. Serve it over a bed of rice or noodles, or go rogue and spoon it onto some toasted bread for a messy, delicious sandwich.

Pressure Cooker Chicken Thighs with Brussels Sprouts

Ever had one of those days where you’re torn between wanting something delicious and not wanting to spend forever in the kitchen? Well, buckle up, because this Pressure Cooker Chicken Thighs with Brussels Sprouts recipe is about to become your weeknight superhero.

Ingredients

• 4 chicken thighs, because thighs are where the flavor’s at
• A couple of cups of Brussels sprouts, halved (the more, the merrier)
• A splash of olive oil, for that slick non-stick action
• 1 cup of chicken broth, for the pressure cooker to work its magic
• A sprinkle of salt and pepper, to make everything pop
• 2 cloves of garlic, minced (because garlic is life)
• A dash of paprika, for a little smoky whisper

Instructions

1. Set your pressure cooker to ‘Sauté’ and add that splash of olive oil. Let it get hot – you’ll know it’s ready when the oil shimmers like a disco ball.
2. Season the chicken thighs with salt, pepper, and paprika. Then, lay them in the pot skin-side down. Sear for about 4 minutes until they’re golden and crispy. Flip and sear the other side for another 4 minutes. Tip: Don’t crowd the pot, or you’ll steam instead of sear.
3. Remove the chicken and toss in the Brussels sprouts and garlic. Sauté for 2 minutes, just until they start to get friendly with the heat.
4. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. Those bits are flavor gold.
5. Return the chicken to the pot, nestling it among the Brussels sprouts. Lock the lid and set to high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release the rest to keep everything tender.
6. Once the pressure’s gone, open the lid and behold your masterpiece. Tip: If the sauce is too thin, let it simmer for a few minutes to thicken up.

Unbelievably tender chicken with Brussels sprouts that have just the right amount of bite, all smothered in a sauce that’ll have you licking the plate. Serve it over a bed of creamy polenta or with crusty bread to sop up every last drop.

Pressure Cooked Chicken Thighs with Quinoa and Kale

Let’s face it, we’re all in a love-hate relationship with our pressure cookers, but this dish is here to tip the scales firmly towards love. Juicy chicken thighs, fluffy quinoa, and that ever-so-trendy kale come together in a meal that’s as nutritious as it is delicious, proving that fast food doesn’t have to mean takeout.

Ingredients

• 4 chicken thighs, because who’s counting calories?
• A cup of quinoa, because we’re fancy like that.
• A couple of cups of kale, torn into bite-sized pieces (no stems, unless you’re into that).
• A splash of olive oil, for that slick non-stick action.
• A tablespoon of your favorite seasoning blend, because bland is banned.
• 2 cups of chicken broth, for that flavor-packed quinoa.

Instructions

1. Heat up your pressure cooker with that splash of olive oil on the sauté setting. Let’s get things hot and ready.
2. Season those chicken thighs like you mean it and brown them for about 3 minutes per side. We’re looking for golden, not charcoal.
3. Tip: Don’t overcrowd the pot. Give those thighs some space to breathe and brown evenly.
4. Remove the chicken and toss in the quinoa and kale, giving them a quick stir to coat in those delicious chicken juices.
5. Pour in the chicken broth, scraping up any browned bits from the bottom. That’s flavor gold, my friend.
6. Nestle the chicken thighs back into the pot, lock the lid, and set to high pressure for 10 minutes. Yes, it’s that fast.
7. Tip: Let the pressure release naturally for 5 minutes, then do a quick release. This keeps the quinoa from turning into mush.
8. Once the pressure’s gone, open the lid and fluff the quinoa with a fork. Admire your handiwork.
9. Tip: If the quinoa seems a bit wet, let it sit uncovered for a few minutes. It’ll soak up any extra liquid like a champ.

The chicken thighs come out so tender they’ll practically fall off the bone, while the quinoa and kale soak up all that savory goodness. Serve it up in a bowl for a cozy night in, or plate it fancy to impress your in-laws. Either way, you win.

Conclusion

Kickstart your weeknight dinners with these 18 mouthwatering pressure-cooked chicken thigh recipes, designed for busy home cooks like you! Each dish promises ease, flavor, and comfort, making weeknight cooking a breeze. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the inspiration with fellow foodies on Pinterest!

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