If you haven’t been cooking your poultry this way already, your life is about to change. How to Cook Boneless Chicken Thighs in the Electric Pressure Cooker Reduce the liquid in the insert on the Saute setting for about 5 to 7 minutes, then strain it and season to taste. The leftover liquid can be used to make a flavorful pan sauce, if you like. However, if you opt to use them frozen rather than defrosting them first, you will have to forego it. This is a step that I don’t recommend skipping, because it really helps the pieces to come out extra juicy as well. When it comes to boneless thighs, you want to make sure to brown them before cooking because it helps to add extra flavor and a golden color to the meat. Read our guide for more pro tips on how to pressure cook bone-in thighs. You can do this by following the same method outlined here, making sure to take into account the tips on working with frozen food if that is what you are using.Īdjust the cooking time to 10 minutes instead of 8 minutes on high pressure for fresh, or 20 minutes instead of 15 minutes for frozen. The rub won’t stick as easily as it does to fresh thighs, so this is the best workaround. Second, skip the browning step described below, as frozen pieces will not brown.įinally, instead of rubbing the seasoning all over, sprinkle the seasoning on top of the pieces after you place them on the trivet. This will help with the cooking process so everything is cooked all the way through. Of course you can! Here are a few tips for when you are using frozen instead of fresh poultry for this preparation.įirst, make sure the pieces are separated, and not frozen together. How to Cook Boneless Chicken Thighs in the Electric Pressure Cooker.
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