Sobrecoxas de frango na Instant Pot

Ingredientes

• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 3 Tablespoons olive oil, divided
• 2 1/2 pounds chicken thighs, bone-in and skin-on (6-8 thighs)
• 2 Tablespoons butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 Tablespoons cold water
• 2 Tablespoons cornstarch

Modo de preparo

1. 1

   In a small bowl, combine all dry seasonings...: In a small bowl, combine all dry seasonings and mix thoroughly. Set aside.

2. 2

   Pat chicken thighs dry using a paper towel....: Pat chicken thighs dry using a paper towel. Drizzle 1 Tablespoon of olive oil over the thighs and rub or brush to evenly coat. Evenly sprinkle half the seasoning blend over the oiled thighs. Flip over and repeat with another Tablespoon of olive oil and the remaining seasoning.

3. 3

   Add butter and the remaining 1 Tablespoon of...: Add butter and the remaining 1 Tablespoon of olive oil to the stainless steel Instant Pot insert. Turn on “Saute” mode to medium heat. Once the butter has almost melted, add in the minced garlic and saute for 30-60 seconds, or until aromatic.

4. 4

   Place half of the chicken thighs, skin side...: Place half of the chicken thighs, skin side down, into the garlic butter and cook for 3-4 minutes (or until the skin looks seared and golden). Flip over and cook the bottom side for an additional minute. Remove the chicken thighs from the pot and set aside while you cook the remaining thighs, following the same instructions in this step.

5. 5

   Once all chicken thighs have been seared and...: Once all chicken thighs have been seared and set aside, pour the chicken broth into the pot and deglaze by scraping the bottom with a wooden spoon to lift up any caramelized bits.

6. 6

   Once the bottom is clean, add the trivet...: Once the bottom is clean, add the trivet to the pot and place the chicken thighs on top (it's okay if they are touching or overlapping slightly).

7. 7

   Secure the Instant Pot lid and set the...: Secure the Instant Pot lid and set the valve to “seal”. Press the “manual” or the “pressure cook” button. Set the timer for 10 minutes and cook on “High Pressure” (it won't take long to heat up since the Instant Pot will already be hot). After the timer ends, allow the pot to naturally release for 5 minutes, then carefully perform a quick release by switching the valve to “Vent” until the remaining pressure is gone. Be careful when you adjust the vent - the steam is hot!

8. 8

   Transfer the thighs to a 9x13-inch ceramic casserole...: Transfer the thighs to a 9x13-inch ceramic casserole dish (or a metal baking sheet) and broil for 5-7 minutes in the oven (or until the skin has reached your desired crispiness). Alternatively, cook in an air fryer to crisp up the skin.

9. 9

   To make the optional sauce: Create a slurry...: To make the optional sauce: Create a slurry by mixing cornstarch and water together in a small bowl until smooth. Turn the Instant Pot on to saute and whisk the slurry into the flavorful chicken juices left in the bottom of the pot. Let the sauce boil until it thickens slightly, about 3-4 minutes, then transfer it to a dish for easy pouring.