Southern Smothered Chicken Pressure Cooker Recipe
This Southern smothered chicken recipe made in a pressure cooker delivers juicy, seasoned chicken thighs smothered in a rich onion gravy — all cooked to perfection fast!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 pounds bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon garlic powder
- ¼ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion cut into strips
- 3 tablespoons seasoned flour
- 3 cups low sodium chicken stock
- Salt and cracked black pepper to taste
Instructions
Instructions
- Mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne in a large bowl.
- Pat chicken thighs dry and season with salt, black pepper, and garlic powder.
- Coat each chicken piece in the flour mix, shaking off excess.
- Heat olive oil on medium-high. Sear chicken skin-side down until golden on each side, about 4–5 minutes per side. Set aside.
- Leave 2 tablespoons oil in pan. Add onions and cook until softened and golden, about 5–6 minutes.
- Add 3 tablespoons seasoned flour to onions, stir and cook 1–2 minutes to form roux.
- Slowly whisk in chicken stock, scraping up brown bits. Simmer until thickened, ~3–4 minutes.
- Nestle chicken back into gravy and cover. Cook on low in pressure cooker for 20–25 minutes. Let pressure release naturally.
- Serve chicken and gravy over rice or mashed potatoes.
Notes
Leftovers keep well refrigerated for up to 3 days. Reheat gently on stovetop with a splash of chicken stock if needed.