Pressure cooking transforms chicken gizzards from tough to tender in record time. This method preserves their rich flavor while softening their naturally firm texture.
I developed this technique after too many chewy, overcooked batches. The Instant Pot creates consistent results with minimal effort and no guesswork.
What you get is fall-apart gizzards in a flavorful broth, ready for gravy or standalone serving. The process takes under an hour from start to finish.
Perfect for those wanting restaurant-quality results at home without the long braising time. Here’s how to achieve it.
Ingredients for Instant Pot Chicken Gizzards
Transform tough chicken gizzards into tender delights with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Gizzards 🍗 | 2 lb | Trimmed of excess fat |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Celery Stalks 🥬 | 2 whole | Diced, including leaves |
| Carrots 🥕 | 2 whole | Peeled, sliced into rounds |
| Bay Leaves 🌿 | 2 whole | Dried, for aromatic depth |
| Dried Thyme 🍃 | 1 tsp | Crushed between fingers |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for sautéing |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The gizzards are the foundation here—source them fresh from a trusted butcher or reputable grocery store. Look for firm texture and deep red color, avoiding any with a sour odor. Whole Foods or local farmers markets often carry high-quality options. Trim away any visible fat or connective tissue before cooking to ensure optimal tenderness (worth the extra minute).
No chicken broth on hand? Substitute with vegetable broth plus a splash of soy sauce for similar depth. For a richer flavor, replace half the broth with beer or dry white wine. If you prefer a milder taste, reduce the smoked paprika to half a teaspoon. The Worcestershire sauce can be omitted, but add an extra pinch of salt to compensate.
Cooked gizzards keep well in their broth for 4-5 days in the fridge. For longer storage, freeze in airtight containers for up to 3 months. The flavor intensifies after a day, making leftovers even more delicious.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the Instant Pot, press a button, and walk away—no babysitting required.
- Rich Garlic Broth: The chicken broth and garlic turn gizzards into tender, flavor-packed bites that soak up every bit of that savory goodness.
- Meal Prep Champion: I make a big batch on Sunday and it reheats beautifully for lunches all week. Honestly, it tastes even better the next day.
- Budget Stretcher: Gizzards are cheap, and this recipe turns them into a hearty meal that feeds my family for pennies per serving.
Step-by-Step Instructions for Pressure-Cooked Chicken Gizzards
Master this technique and you will transform tough gizzards into fall-apart tender morsels every time.
Step 1: Prepare and Season the Gizzards
Rinse the 2 lb Chicken Gizzards under cold water and trim any visible fat or connective tissue with a sharp knife. Pat them completely dry with paper towels—this ensures proper browning and prevents steaming in the next step.
Season the gizzards evenly with 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Smoked Paprika, and 1 tsp Dried Thyme. I crush the dried thyme between my fingers as I sprinkle to release its aromatic oils. Let them sit for 10 minutes while you prep the remaining ingredients.
Step 2: Sauté Aromatics and Brown the Gizzards
Set the Instant Pot to the “Sauté” function on normal heat. Add 2 tbsp Olive Oil and swirl to coat the bottom. When the oil shimmers, add the diced Yellow Onion, Celery Stalks, and sliced Carrots. Cook for 4-5 minutes until the vegetables soften and the onion becomes translucent.
Add the minced Garlic Cloves and cook for 30 seconds until fragrant. Push the vegetables to one side and add the seasoned gizzards in a single layer. Sear undisturbed for 3 minutes until they develop a deep golden-brown crust on one side before flipping.
Step 3: Pressure Cook to Perfection
Pour in the 4 cups Chicken Broth, 1 tbsp Worcestershire Sauce, and 1 tbsp Lemon Juice. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the Bay Leaves for aromatic depth. These ingredients create a flavorful braising liquid that infuses the gizzards during cooking.
Secure the lid, set the valve to “Sealing,” and cook on high pressure for 45 minutes. The pressure cooking process breaks down the tough fibers in the gizzards, transforming them from chewy to fork-tender. Allow the pressure to release naturally for 15 minutes before carefully quick-releasing any remaining pressure.
Step 4: Reduce and Finish the Sauce
Once the pressure has fully released, remove the lid and discard the bay leaves. Set the Instant Pot back to “Sauté” mode on normal heat. Simmer the gizzards in the liquid for 5-7 minutes until the sauce reduces slightly and thickens, coating the back of a spoon.
Taste and adjust seasoning if needed, though the initial measurements should provide perfect balance. The sauce should be rich and velvety, with the vegetables softened into the background. The gizzards will be incredibly tender, pulling apart with minimal resistance when pierced with a fork.
Pro Tips For Making Instant Pot Chicken Gizzards
- Trim the Gizzards: Remove the tough, white connective tissue and any fat from each gizzard before cooking—I learned this the hard way after chewing through rubbery bits in my first batch.
- Sear First, Pressure Later: Brown the gizzards in the Instant Pot on sauté mode for 3-4 minutes before pressure cooking; it locks in flavor and prevents that dull, boiled taste.
- Don’t Overfill It: Resist the urge to cram in too many gizzards—fill the pot no more than halfway to guarantee even cooking and avoid the dreaded “burn” error.
- Use Cold Broth: Pour in cold chicken broth after searing, not hot, to prevent the Instant Pot from taking forever to come to pressure—saves about 10 minutes every time.
Wine and Beer Pairings for This Recipe
Bold Red Wines
A full-bodied Cabernet Sauvignon from Napa Valley stands up to the rich, meaty flavor of these gizzards. The tannins in the wine cut through the dish’s richness beautifully. I love how the smoky notes from the paprika complement the wine’s oak undertones. 🍷
Malty Ales
An amber ale like Fat Tire from New Belgium Brewing offers caramel and toasted malt flavors that pair wonderfully with the savory depth of the gizzards. The moderate bitterness cleanses your palate between bites.
Crisp Whites
For white wine lovers, a Chardonnay with some oak aging provides enough body to match the dish. The buttery notes in the wine harmonize with the tender gizzards. I prefer ones from Sonoma County for this pairing.
Dark Beers
A porter or stout with chocolate and coffee notes creates an interesting contrast. Guinness works particularly well, as its roasted flavors complement the smoked paprika in the recipe. The carbonation helps cut through the richness. 🍺
Light Lagers
If you prefer something lighter, a crisp pilsner like Sam Adams Noble Pils offers a clean finish. The herbal hop notes balance the dish’s earthy flavors without overwhelming them.
Rosés
A dry Provence-style rosé with its subtle berry notes can be refreshing. The acidity in the wine contrasts nicely with the richness of the gizzards while complementing the lemon juice in the recipe.
Nutrition Facts
Frequently Asked Questions
Do I need to clean gizzards before cooking?
Yes, always rinse them under cold water first. Remove any yellowish membrane and trim off excess fat or connective tissue with a sharp knife for the best texture.
Can I cook frozen gizzards directly?
No, thaw them completely first in the fridge. Cooking from frozen can lead to uneven cooking and potentially unsafe temperatures in the center.
Why are my gizzards still tough?
They likely didn’t cook long enough. Stick to the full 45 minutes under pressure plus 15 minutes natural release. Older gizzards may need an extra 5-10 minutes.
What can I use instead of Worcestershire sauce?
Try soy sauce or coconut aminos for similar umami depth. Add an extra pinch of salt if omitting entirely to compensate for the missing seasoning.
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