Crispy Pressure Cooker Mediterranean Chicken Thighs (Grandma's 5-Ingredient Secret)
This recipe uses a pressure cooker to create incredibly tender, juicy chicken thighs with a crispy Mediterranean-style crust in under 30 minutes. Grandma's simple 5-ingredient secret makes it a healthy, flavorful weeknight dinner.
Ingredients
Ingredients
- 8 bone-in, skin-on chicken thighs pat dry with paper towels
- 2 tbsp olive oil divided
- 1 tbsp dried oregano crushed between fingers
- 1 tsp garlic powder
- 1 tsp salt divided
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-7 minutes to re-crisp the skin.
Make-Ahead: You can season the chicken thighs up to 24 hours in advance and keep them refrigerated. For a complete make-ahead meal, cook the chicken as directed, cool completely, and store. Reheat using the broiler method for best results.
Substitutions: Use boneless, skinless chicken thighs for a quicker cook time (reduce pressure cook time to 8 minutes). For a dairy-free option, ensure all spices are pure and not mixed with fillers.
Serving Suggestions: Serve over a bed of couscous or quinoa with a side of roasted vegetables. A squeeze of fresh lemon juice and a sprinkle of fresh parsley brighten the dish.
Make-Ahead: You can season the chicken thighs up to 24 hours in advance and keep them refrigerated. For a complete make-ahead meal, cook the chicken as directed, cool completely, and store. Reheat using the broiler method for best results.
Substitutions: Use boneless, skinless chicken thighs for a quicker cook time (reduce pressure cook time to 8 minutes). For a dairy-free option, ensure all spices are pure and not mixed with fillers.
Serving Suggestions: Serve over a bed of couscous or quinoa with a side of roasted vegetables. A squeeze of fresh lemon juice and a sprinkle of fresh parsley brighten the dish.