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Apple Cider Glazed Chicken Thighs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Apple Cider Glazed Chicken Thighs in Your Pressure Cooker

These Apple Cider Glazed Chicken Thighs are a perfect cozy, quick and easy dinner option. They feature crispy skin and tender meat simmered in a sweet and tangy apple cider glaze, all made effortlessly in your pressure cooker.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 serving
Calories 363 kcal

Equipment

  • 1 Large skillet
  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 pounds bone-in skin-on chicken thighs about 6 pieces
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup apple cider not apple juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar packed
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 tablespoon unsalted butter

Instructions
 

Instructions

  • Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and cook for 6 to 7 minutes, until the skin is golden and crispy. Flip and cook another 5 minutes. Remove chicken to a plate.
  • In the same skillet, add the onion and cook for 2 to 3 minutes, scraping up the browned bits. Stir in the garlic and cook for 30 seconds.
  • Pour in the apple cider, Dijon mustard, apple cider vinegar, and brown sugar. Stir to combine and bring to a simmer.
  • Return the chicken thighs to the skillet, skin side up. Sprinkle with thyme. Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken to a serving plate. Stir the butter into the sauce until glossy.
  • Spoon the glaze over the chicken and serve hot.
  • Transfer everything into your pressure cooker and lock that lid. Set it to cook for around 10 minutes. When it’s done, quick release the pressure to stop cooking right away and keep the chicken tender and juicy.
  • Quick release is your friend for keeping that chicken from going mushy. When cooking thighs like these, releasing steam fast stops carryover cooking.
  • If you need to thicken your sauce more after cooking, take the lid off and let it simmer on low for a few minutes before serving.

Notes

Pat the chicken dry for crispy skin. Use real apple cider, not apple juice, for deeper flavor. Don’t rush the sear to build a golden skin base. Simmer gently on medium-low to cook chicken without drying out. Finish with butter for a glossy sauce. Fresh thyme is best, dried works too but use half the amount.