![]() You just want to develop a little color on both sides. You’ll have some crowding in the pot with all 2 pounds of chicken thighs, and that’s okay. You’ll also end up with chicken that’s not fully cooked after pressure cooking if you put the chicken in too soon.Ī good way to test if the pot is ready is to flick some water inside. If it’s not, you won’t get the magical Maillard reaction we’re after here. One important tip for this step is to make sure the pot is hot before you add the chicken thighs. I’ve tested it in an 8-quart Instant Pot with nearly identical cook times as well. I used the 301 model 6.5-quart Ninja Foodi for this Mexican shredded chicken. Step 2: Using a pressure cooker’s sauté function, cook the chicken thighs for 2-3 minutes per side. It makes a difference! You can use it in other recipes like my air fryer Mexican potatoes and chili coconut ground chicken.
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