How To Pouch Chicken Thighs With Your Instant Pot

From Instant Pot, the Easy Zero-Minute Method to pouching chicken thighs.

This is a versatile recipe that yields juicy & tender chicken thighs you can slice, shred, or dice for salads, sandwiches, wraps, and so much more.

4 boneless skinless chicken thighs

4 cups cold water

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

5 teaspoons Himalayan salt

Add seasonings to inner pot of the Instant Pot. Next add the 4 cups of water.

Add the chicken thighs to the seasoned water, making sure they are fully submerged.

Pressure Cook at High Pressure for 0 minutes (zero minute), then 9 minutes Natural Release.

By using the Zero-Minute Method, the Instant Pot uses the heat from the “Pressurize” Stage and “Depressurize” Stage to pouch the chicken thighs.

After 9 minutes, rapid release the rest of the presser from the Instant Pot.

After removing lid, remove chicken thighs from inner pot and place on a cutting board. Let rest for 5 minutes.

After thighs have rested, with two dinner forks begin to shred the meat.

At this point, you have a choice of how you would like to use the shredded thigh meat.

Our suggestion would be to turn that meat into a pulled chicken thigh.

First, start by adding your favorite bbq sauce or find a recipe here Homemade Honey Barbecue Sauce.

After you’ve mixed in some bbq sauce, let’s turn that pulled chicken thigh in a sandwich.

Just get a hamburger bun and spoon on some chicken meat on one half of the bun and top that with the other half.

Here are some great sides for your pouched pulled chicken thigh sandwiches.

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