It seems that every where you look people are putting out recipes for the pressure cooker. And I couldn’t understand the hype. Until I got a Ninja Foodi for Christmas (<— affiliate link). And now that I can make Dill Pickle Chicken (originally a slow cooker recipe), in under half an hour, I am sold. Here is our updated slower cooker recipe: Instant Pot Dill Pickle Chicken with Dill Pickle Gravy.
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Dill Pickles and Chicken
Dill Pickles and Chicken are two flavors that go great together. It started with our Slow Cooker Dill Pickle Chicken. Dump the ingredients in the slow cooker and three hours later, you have moist, fall apart dilly chicken.
Then we took that idea to the next level with our Smoked Dill Pickle Chicken. Bone in thighs, brined in a dill pickle juice, rubbed with an herb dry rub and then smoked to perfection. Top it with a Dill Pickle Barbecue Sauce and YUM.
Oh, and no leftover dill pickle brine, no worries. You can make it just for this recipe. You do have to plan ahead to make the brine because it takes 5 hours to over night.
So recently my daughter wanted to make dinner. And she wanted to make Dill Pickle Chicken as it is probably her favorite meal. However, it was already too close to dinner time to make it in the slow cooker. I suggested that she try making it in the pressure cooker. Which means this recipes is so easy and 11-year-old can make it.
Instant Pot Dill Pickle Chicken
Like the slow cooker version of this recipe, this is just dump and go. It’s just so much faster and you can use frozen meat. We used boneless thighs. We used 1 cup of left over dill pickle brine then add the meat. You may wish to rub a little salt on each thigh. Then we put the lid on, made sure the vent was closed and set the pressure for high and the timer for 15 minutes. When the 15 minutes is up, quick release the steam.
To make the gravy, remove the meat to a platter and tent it with foil to keep hot and steamy. Make a slurry of 2 tablespoons flour or arrow root powder (to make this Whole30 or gluten free) and about 3/4 of cup of cold water. Change the setting on you instant pot from warm to saute/sear. And then slowly whisk the slurry mixture into the juice. Allow it to simmer until it gets a little thicker, about 5 minutes. Garnish with dill weed if desired.
Dinner in about 30 Minutes
This is such a game changer for us. We no longer have to plan ahead (or have 3 hours) to have our favorite Dill Pickle Chicken. We served this with dill roasted potatoes made in the air fryer and a vegetable and dinner was done! The gravy is great with mashed potatoes, but we didn’t have that kind of potato when Sunshine asked to make the dinner, so we went with roasted potatoes.
If you use a different cut of chicken, be sure to check your manufacturer’s directions for how long to cook your meat. Don’t forget to turn those leftovers into Tzatziki Chicken Salad.
Instant Pot Dill Pickle Chicken
Equipment
- Pressure Cooker
- glass measuring cup
- Jar with lid
- Whist
Ingredients
- 1 cup dill pickle brine
- 4-8 boneless chicken thighs or breasts
- 2 tablespoons flour use arrow root or potato starch for Whole30
- ¾ cup water
- dried dill weed optional
Instructions
- Add dill pickle brine and boneless chicken to the pot of a pressure cooker.
- Seal the lid, insuring that the pressure value is closed.
- Set the pressure for high and the times for 15 minutes.
- When cooking has completes, quick release the steam.
- Carefully remove chicken from the pot and change the setting to sear/saute.
- To make dill pickle gravy: in a jar with a lid, add flour and cold water. Shake to make a slurry. Whisk into the juice in the pressure cooker. Allow to simmer and thicken. About 5 minutes.
- Top with dried dill weed, optional.
