Instant Pot Chicken Gizzards And Hearts Recipe: Pressure-Cooked Richness in Minutes

This Instant Pot method transforms chicken gizzards and hearts into a tender, flavorful dish in a fraction of the time. The pressure cooker breaks down the tough proteins, creating richness that slow cooking can’t match.

I’ve refined this technique to ensure the offal stays moist and absorbs every spice. A quick sear before pressure cooking adds depth, while a natural release prevents rubbery textures.

What you’ll get is meat so fall-apart it rivals braised dishes—without the hours. Serve it over rice or with crusty bread to soak up the savory broth.

No fancy skills required, just a pressure cooker and 30 minutes. Here’s how to make it right every time.

Ingredients for Instant Pot Chicken Gizzards and Hearts

Transform offal into tender perfection with these bold, savory ingredients ready in minutes.

The offal is the star here. Look for fresh gizzards and hearts at your butcher or Whole Foods—they should smell clean, not gamey. Most grocery stores carry them frozen (thaw completely before cooking). The broth matters too: homemade or high-quality boxed like Imagine or Pacific Foods adds depth. Don’t skip the sear—it builds the base for that braised flavor.

No chicken broth? Vegetable broth with a splash of soy sauce works in a pinch. Fresh out of tomato paste? Double the diced tomatoes and cook them down first. The smoked paprika is key for that deep, rich taste, but regular paprika plus a pinch of cayenne gets you close. If you can’t find chicken hearts, extra gizzards are fine—just adjust the cooking time slightly.

This tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. The broth thickens as it cools—perfect for mopping up with crusty bread (or rice, as promised).

Step-by-Step Instructions for Pressure-Cooked Chicken Gizzards and Hearts

This method transforms tough cuts into tender, flavorful bites with minimal effort.

Step 1: Sear the Organ Meats

Heat 1 tbsp Olive Oil in the Instant Pot using the sauté function set to normal heat. Add the 1.5 lb Chicken Gizzards and 1 lb Chicken Hearts, working in batches if needed to avoid overcrowding.

Sear for 4-5 minutes until the exterior develops a deep golden brown crust. This step builds a rich foundation of flavor. Don’t stir too frequently—let the meat develop a proper sear before turning.

Transfer the seared meats to a plate and set aside. The browned bits left in the pot will dissolve into your sauce later.

Step 2: Build the Aromatic Base

Add the remaining 1 tbsp Olive Oil to the pot, then stir in the diced 1 whole Onion. Sauté for 3-4 minutes until softened and translucent. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Stir in the 2 tbsp Tomato Paste, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 1 tsp Smoked Paprika, 1.5 tsp Salt, and 1 tsp Black Pepper. Cook for 1 minute to toast the spices and deepen their flavors.

This creates a robust base that will infuse the entire dish with complexity.

Step 3: Pressure Cook to Tenderness

Return the seared meats to the pot. Pour in the 1.5 cups Chicken Broth and 1 can Diced Tomatoes with their juices. Add the 2 pieces Bay Leaves and stir to combine, scraping up any browned bits from the bottom.

Secure the lid and set the Instant Pot to high pressure for 25 minutes. The long cook time under pressure breaks down the tough fibers in the gizzards and hearts, transforming them into tender, melt-in-your-mouth pieces.

Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. This gradual release helps the meats retain their moisture and tenderness.

Step 4: Finish with Brightness and Serve

Once the pressure has fully released, carefully remove the lid. Discard the 2 pieces Bay Leaves. Stir in the 1 tbsp Red Wine Vinegar—this adds a bright, tangy note that cuts through the richness of the dish.

Taste and adjust seasoning if needed, though the initial 1.5 tsp Salt and 1 tsp Black Pepper should provide a solid foundation. The sauce should be thick and flavorful, coating the back of a spoon.

Serve hot over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce. The gizzards and hearts should be fork-tender, with a rich, savory depth that makes every bite satisfying.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids for best results. Store at 40°F or below for up to 4 days. The flavors actually deepen overnight. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags for up to 3 months. Squeeze out excess air to prevent freezer burn. I recommend portioning into meal-sized servings before freezing for easy reheating later.

Stovetop Reheating

This is my preferred method for best texture. Transfer to a saucepan, add ¼ cup Chicken Broth or water, and heat over medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of broth if needed.

Thawing Frozen Portions

Thaw overnight in the refrigerator for best results. For quick thawing, submerge the sealed bag in cold water, changing water every 30 minutes. Never thaw at room temperature as this promotes bacterial growth.

Sauce Consistency Tip

If the sauce seems thick after reheating, stir in 1-2 tbsp water or broth to reach your desired consistency. The sauce will thicken naturally as it cools and during storage.

Frequently Asked Questions