Spicy Jalapeno Chicken: A Pressure Cooker Adventure
This spicy jalapeno chicken delivers a bold combo of sweet, salty, and heat with juicy, tender chicken thighs fresh from the pressure cooker. A perfect weeknight dinner with minimal effort!
Equipment
- 1 Pressure Cooker
- 1 Skillet
Ingredients
Main ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup low sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar lightly packed
- 4 cloves garlic minced
- 2 large jalapenos sliced into ¼ inch pieces
Instructions
Instructions
- Coat chicken thighs with cornstarch, salt, and pepper in a large bowl until evenly coated.
- Heat oil in a skillet over medium-high and brown the chicken for 4-5 minutes per side. Remove and set aside.
- Sauté garlic and jalapenos in the same pan for about 1-2 minutes until fragrant.
- Whisk together soy sauce, water, and brown sugar. Pour into skillet and bring to a simmer.
- Let sauce bubble for 2-3 minutes, then return chicken to skillet and coat well.
- Transfer all contents to a pressure cooker. Lock the lid and cook on high pressure for 10 minutes.
- Allow natural pressure release when cooking time ends.
- Open lid, serve hot, and enjoy that tender pull and spicy flavor!
Notes
For less heat, remove the jalapeno seeds. Serve with rice or crusty bread to soak up the flavorful sauce.