Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You’ll love this delicious shortcut to make oven-fried chicken!

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Some of our dear readers have requested for a Pressure Cooker Fried Chicken Recipe. As much as we both love to eat fried chicken, we’re sorry to break the news that electric pressure cookers are unsuitable to make KFC Fried Chicken. 🙁

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

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CAUTION! A pressure cooker is NOT the same as a pressure fryer. Please do NOT attempt to make pressure-fried chicken in electric pressure cookers!

But wait! It’s possible to make crispy chicken with our pressure cookers. Of course, with a little help from our oven. 😉 It won’t be the same as deep fried chicken, but it’s a great alternative.

Why we like this method?

  • Saves a bit of time (+ energy!) compared to making regular oven-fried chicken
  • Makes a rich & flavorful homemade chicken gravy (full of fragrant chicken goodness!!) from scratch in no time!
  • Chicken stays juicy, moist, and tender
  • Healthier than deep fried chicken (means room for some more!)
Who’s in for some Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy? 😀Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe Ingredients

Ingredients for Crispy Pressure Cooker Chicken with Chicken Gravy

  • Chicken thighs
  • Garlic cloves
  • Onion
  • Rosemary
  • Kosher salt
  • Ground black pepper
  • Light soy sauce (not low sodium soy sauce)
  • Cornstarch + water

Crispy Breading

Egg Wash

Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe - breaded chicken

Tools for Crispy Pressure Cooker Chicken with Chicken Gravy

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of tender & juicy chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

Tips for Crispy Pressure Cooker Chicken with Chicken Gravy

Food Safe Check: Check the chicken thighs’ internal temperature with a Food Thermometer and make sure it has reached at least 165°F on the thickest part of the meat without touching the bone.

Watch How To Make This Crispy Pressure Cooker Chicken with Chicken Gravy:

Can’t see the cooking video? Watch it here.

Enjoyed this Crispy Pressure Cooker Chicken Recipe? You may also like our Katsu Curry Recipe (Japanese Curry with Tonkatsu) – a delicious curry rice served with crispy breaded pork cutlets!

Now it’s YOUR turn to take out your pressure cooker and make some Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy

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4.8 from 12 reviews
Crispy Pressure Cooker Chicken with Homemade Chicken Gravy
 
Prep
Cook
Total
 
This Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe - shortcut to make crispy, tender & juicy oven-fried chicken + rich gravy from scratch!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Sauce, Snack, Easy
Cuisine: American
Serving: 2 - 4
Ingredients
  • 6 chicken thighs
  • 4 garlic cloves, roughly chopped
  • 1 small onion, sliced
  • 1 cup cold running tap water
  • 1 pinch rosemary
  • Kosher salt and ground black pepper
  • 1 tablespoon light soy sauce (not low sodium soy sauce)
  • 2 tablespoons cornstarch mixed with 2 ½ tablespoons water
Crispy Breading
  • 1 – 1 ½ cup panko breadcrumbs (depending on the size of chicken thighs)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Kosher salt to taste
Egg wash
  • 1 cup all-purpose flour
  • 2 extra large eggs, beaten
  • 1 – 1 ½ cup panko breadcrumbs, toasted
Instructions
  1. Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Avoid stacking them too tightly. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
  2. Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
  3. Preheat Oven: Preheat oven to 400°F while the pressure cooker is natural releasing.
  4. Simmer, Shake and Bake: Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.

    Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.

    Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
  5. Make the Chicken Gravy: While the chicken thighs are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). Taste and season the chicken dripping mixture with 1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness.
  6. Serve: Serve piping hot with your favorite side dishes!

Other Instant Pot Chicken Recipes


Recipe: Instant Pot Teriyaki Chicken and Rice

Easy One Pot Pressure Cooker Teriyaki Chicken and Rice made with sweet & savory teriyaki sauce soaked by moist & tender chicken thighs over Japanese rice!

Recipe: Instant Pot Lemon Chicken

Super easy to make Instant Pot Lemon Chicken Recipe (Pressure Cooker Lemon Chicken): tender moist chicken in refreshing honey lemon garlic sauce.

Make this Crispy Pressure Cooker Chicken with Easy Homemade Chicken Gravy Recipe. Imagine a bite of moist & tender chicken coated with crispy & buttery breading, dipped into rich & flavorful chicken gravy made from scratch. You'll love this delicious shortcut to make oven-fried chicken!

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Lan
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Lan

Hi – love your site!
Could I use pork loin in place of chicken thighs? If so, could you provide cooking times (for both instant pot and oven)?
Thanks!

Cameron Peek
User
Cameron Peek

Could I use breasts instead of thighs and how would that change cooking times?

Anne Heron
User
Anne Heron

All your recipes look so good. I have a slight problem though. I have a sensitivity to corn so I tried using tapioca starch as an alternative. It was so thick that I got a burn message on the instant pot. Used 2 parts tapioca starch to 1 part corn starch as suggested on the internet. Do you have any suggestions for thickening without corn starch?

Roger Berry
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Roger Berry

Could the chicken be made ahead of time in the pressure cooker, refrigerated then breaded and baked later. ?

Cheryl
User
Cheryl

Hi, I’m going to try this, but will use chicken breasts instead. I’ve made pork chops and roast in my IP with both things having a pressure cooker taste in the meat and in the vegetables I’ve made with these recipes. The taste I’m talking about is the same odor you smell from the water after you have canned beans or other vegetables using a traditional pressure cooker. Has anyone else ever complained about this? Also, any suggestions on how to prevent this? I’ve also made bean soup and chili using the IP. I don’t notice this taste in these… Read more »

Punam Cooks
User
Punam Cooks

I Son is a Fan of KFC Chickens and now he is a Fan of this crispy chicken. What more to say for this wonderful yummy recipe. Just loving it….

Irene
User
Irene

I just think it’s super that you answer every post! So much more personal. Love you both and your site.

Rebecca
User
Rebecca

Hello! This recipe lools great! Can I use frozen, bone-in, skin on chicken thighs and legs? Or do I need to defrost first?

Kim
User
Kim

Hi Amy and Jacky Just wanted to say I had this tonight with my husband , Had two thighs good size and just added to the mini pot in the broth and added fresh rosemary as that is what I had. It was better than I expected. Was not sure if I could cover it right with the crumbs but it was easier than I thought and it came out so tender and the panko was so crunchy. My husband absolutely loved the sauce and of course, I fixed it up a bit and man oh man was it tasty.… Read more »

Alychap
User
Alychap

I made this with 8 chicken legs cooked for 8 minutes as suggested. The chicken was tender and moist, and looked gorgeous, just like the picture. I found the flavor of the chicken and the gravy a little bland. I think I would add more seasoning and maybe gravy browning to the gravy, and add a seasoning mixture to the flour before breading the chicken. Served with buttery mashed potatoes and steamed spring asparagus – delicious. I really appreciated how much less fat was used in preparing the chicken, but the texture of the coating was crisp and satisfying–just needed… Read more »

Roberta Harrison
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Roberta Harrison

I wondered if I could use gluten free flour and gluten free panko crumbs. My husband is celiac so have to be careful what i use

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