Pressure Cooker White Wine Chicken Thighs

Pressure Cooker White Wine Chicken Thighs

Hi! My name’s Lisa and I’m starting to become addicted to pressure cooking. It hasn’t always been that way though. I had always wanted to try pressure cooking but didn’t really know how to get started. I had no knowledge or experience using this type of machine whatsoever. So I did what I always do. I dove right in and just went for it. I got a 6-Quart Premium Pressure Cooker and I tried a new recipe, and then another, and another. And do you know what happened? They all turned out the way they were supposed to. No major catastrophes. No scary explosions. Just delicious meals ready in minutes. Seriously! If you’ve ever wondered about pressure cooking, Pressure Cooker White Wine Chicken Thighs are the perfect place to start. This meal is simple, delicious, and can put dinner on the table in a matter of minutes. You’ll be amazed at the incredible flavor, the fall off the bone deliciousness, and the minuscule amount of effort it takes to whip up this incredible entree. And I’ll be right here step by step to talk you through the whole thing! You got this!

Here’s all you’ll need: butter, mushrooms, chicken thighs, salt and pepper, Italian seasoning, paprika, flour, chicken broth, white wine, and green onions.

Pressure Cooker White Wine Chicken Thighs ingredients list

Here goes nothing! Select the sauté setting on a 6-qt electric pressure cooker and adjust the temperature to medium heat. Add 2 tablespoons of butter to the pot. Once the butter is melted, and hot, add the mushrooms and cook until they’re nice and tender (about 5 minutes). Remove the mushrooms with a slotted spoon and set them aside.

Mushrooms cooking in butter in the inner pot of a pressure cooker.

Next we’re going to make a tasty little homemade rub to amp up the flavor of these wonderful White Wine Chicken Thighs. Mix together the salt, pepper, Italian seasoning and paprika in a small dish. Sprinkle the seasonings over both sides of the chicken thighs. Place the flour in a ziplock bag, add the chicken, a few pieces at a time, and shake to coat. Of course make sure the bag is closed while you’re doing the shaking. I told ya I’d get ya through this!

Heat another 2 tablespoons of butter in the pressure cooker pot and brown the chicken on both sides. You’ll probably need to do 2 or 3 batches to do this and you can add more butter if needed. Don’t worry about cooking the chicken all the way through, we just want create a little bit of sear on the outside.

Chicken thighs are nice to use because they are very affordable (who doesn’t love that?). They’re also naturally more flavorful than chicken breasts.

Chicken thighs seared in butter in an pressure cooker on the saute setting.

Would you believe me if I told you that the hard parts over? Remove the chicken from the pressure cooker and set aside. Add the broth and wine to the cooker and turn up the temperature to medium-high heat. Cook for 2-3 minutes, scraping the bottom of the pan to loosen the browned bits. We want all that incredible flavor!! We used Cavit Riesling. Of course you can use the white wine of your choosing, swap out with a white cooking wine from the grocery store, or even sub in additional chicken broth in a pinch. The key to cooking with wine is to use a wine that you would normally drink.

Adding liquid is the MOST important step to pressure cooking! The liquid will create the steam which builds the pressure. Simply put, no liquid, no pressure. So you must add liquid to every pressure cooking recipe in order for it to work. Check out our full review of the Cosori Premium 6-Quart Pressure Cooker here!

Return the chicken to the pot, cover with the mushrooms and green onion. Secure the lid to the locked position and ensure the pressure valve is closed.

Chicken thighs covered with mushrooms and green onion inside a pressure cooker.

Select the manual temperature setting and adjust it to the highest heat level. Set the timer for 10 minutes and now you can relax! When the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release valve to release the remaining pressure (always be sure to follow the manufacturer’s directions as that steam can be HOT!!)

Cosori 6 quart pressure cooker on manual setting. High heat temperate selected

And voila! Your very first (or maybe your 100th) gourmet pressure cooked meal. Pair White Wine Chicken Thighs with smashed potatoes, a nice veggie side like peas and carrots, and crusty bread to sop up some of that mouth watering sauce and you’ve got yourself a wow-worthy meal! Are you hooked on pressure cooking yet?!? Try our Pressure Cooker Cheddar Bacon Beer Dip or Pressure Cooker Beef Brisket next!

Pressure Cooker White Wine Chicken Thighs

March 26, 2019
: 6 servings
: Easy

By:

Ingredients
  • 4 tablespoons butter, divided
  • 8 oz sliced fresh mushrooms
  • 6 bone-in chicken thighs, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon paprika
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 3 green onions, thinly sliced
Directions
  • Step 1 Select the sauté setting on a 6-qt electric pressure cooker and adjust the temperature to medium heat. Add 2 tablespoons of butter to the pot. Once the butter is melted, add the mushrooms and cook until tender (about 5 minutes). Remove the mushrooms with a slotted spoon and set aside.
  • Step 2 Mix together the salt, pepper, Italian seasoning and paprika in a small dish. Sprinkle the seasonings over both sides of the chicken thighs. Place the flour in a ziplock bag, add the chicken, a few pieces at a time, and shake to coat.
  • Step 3 Heat another 2 tablespoons of butter in the pressure cooker pot and brown the chicken, in batches, on both sides. Add more butter if needed. Do not cook chicken all the way through.
  • Step 4 Remove the chicken from the pressure cooker and set aside. Add the broth and wine to the cooker and turn up the temperature to medium-high heat. Cook for 2-3 minutes, scraping the bottom of the pan to loosen the browned bits.
  • Step 5 Return the chicken to the pot, cover with the mushrooms and green onion. Secure the lid to the locked position and ensure the pressure valve is closed. Select the manual temperature setting and adjust it to the highest heat level. Set the timer for 10 minutes.
  • Step 6 When the meat is finished cooking, allow the pressure to release naturally for 10 minutes, then use the quick release valve to release the remaining pressure (always be sure to follow the manufacturer’s directions as that steam can be HOT!!) Serve with white wine sauce and enjoy!

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