Pressure Cooker Chicken Thighs with Brussels Sprouts
- 1 tablespoon butter
- 4 slices bacon, diced
- 8 boneless skinless chicken thighs
- salt and ground black pepper to taste
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 pound Brussels sprouts, halved
- Heat butter in pressure cooker set to Sauté on High; saute bacon until crisp, about 5 minutes. Remove bacon and set aside.
- Season chicken with salt and pepper. Sear chicken in the pressure cooker until browned, about 2 minutes per side.
- Combine chicken broth and mustard in a bowl.
- Place bacon in the pressure cooker and add chicken broth mixture. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 6 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
- Remove lid, add Brussels sprouts, and select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
Try other cruciferous veggies in place of the Brussels sprouts, like broccoli or cauliflower. Add some red pepper flakes to the chicken broth mixture for extra heat. Serve some rice, potatoes, or couscous alongside this dish for a complete meal. Pop open a bottle of your favorite red wine, and you've really got a nice evening!
What others are saying
Laura Williams says:
This dish is so easy and the taste is AMAZING!! This will be on the menu regularly!
Teddy Sibert says:
I really love this recipe. I chopped the bacon into 2-inch pieces before searing in the pressure cooker. The texture and crispness of the bacon is perfect. I'm a seasoning guy, so when I saw that this recipe only calls for salt and pepper I was really tempted to add more spices. Glad I went against my normal routine and followed the recipe as is. It was so flavorful and did not require any extra touches. This also makes for a great meal prep/lunch idea.
Sal Polisi says:
I used turkey bacon and it didn't get as crisp as I would have liked, but it still worked out well in this recipe. I love the way all the flavors work together. I love only having to use a single pot instead of roasting the sprouts and cooking the bacon separate.
Tracy Gallo says:
Love the quick and easy one-pot nature of this recipe. The chicken and bacon cooks together in under 10 minutes, which is fabulous. I actually added broccoli at the end instead of brussels sprouts. One of my favorite recipes, hands down.
Marivel DAvis says:
Family loved the chicken thighs. My 3 year old devoured the Brussels sprouts and it was her first time eating them. I may add garlic powder to chicken next time. All in all we ate it all!
Michael Rhoads says:
Made for Sunday lunch. Excellent flavor. Kids went for seconds! This will become a part of our normal bi-weekly routine!
Kari G says:
Excellent recipe. My husband says this is his new favorite dish. It was even better leftover.
Kaitlynne Vasquez says:
This was delicious!!! And the first meal with chicken my 16 month old has eaten! Will definitely be making again. Two tips: choose bacon that doesn’t have much fat and high quality chicken thighs. 👌🏻
Tom Vyles says:
I had to do something with a really thin remaining sauce. I took out the chicken and sprouts left the liquid, mixed a 1/4 c of milk with 2 TBS of flour, set the pot on saute and whisked in the flour mix. Put the chicken back in and served.
Ivonne Norman says:
I made this as described and it was scrumptious! It’s a must have if you love Brussels sprouts.