Instant Pot Gizzard Recipe: Pressure-Cooked Tender Bites in Minutes

This pressure cooking method transforms tough gizzards into fall-off-the-bone tender bites in record time. The Instant Pot locks in moisture and flavor, creating results that rival slow-cooked traditional methods.

With a simple seasoning blend and precise timing, you’ll achieve perfectly cooked gizzards without the long simmer. This technique delivers consistent texture and taste every time, making it ideal for busy cooks.

Ingredients for Instant Pot Gizzard

Transform tough gizzards into tender bites with these essential ingredients and your pressure cooker.

The gizzards are the foundation—source from a trusted butcher or specialty grocer for the freshest quality. Look for plump, moist pieces without any off odors. Whole Foods or local farms often carry high-quality options. Cleaning them properly removes any bitter residue. The broth should be homemade or premium store-bought like Better Than Bouillon for best results.

No chicken gizzards? Chicken hearts work well with a slightly shorter cook time. Swap smoked paprika for regular paprika plus a pinch of cayenne if that’s what you have. Vegetable broth can replace chicken broth in a pinch. The vinegar can be white vinegar or lemon juice, but cider vinegar adds a nice fruitiness. Fresh thyme at triple the dried amount works too.

Cooked gizzards keep in the fridge for 3-4 days or freeze for 3 months. Store in their cooking liquid to maintain moisture. Reheat gently to preserve the tender texture. The seasoning blend can be made ahead and stored in a cool, dark place for up to 6 months.

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

This method guarantees fall-apart tenderness with rich, developed flavors in minimal time.

Step 1: Sear and Season the Chicken Gizzards

Set your Instant Pot to the Sauté function and add the 2 tbsp Olive Oil. When the oil shimmers, add the 1.5 lb Chicken Gizzards in a single layer. Sear undisturbed for 3-4 minutes until deeply browned on one side—this creates a flavorful fond that will enrich the sauce.

Season the gizzards with 1.5 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tsp Smoked Paprika, and 1 tsp Dried Thyme. The thyme should be crushed between your fingers to release its aromatic oils. Stir to coat evenly, then transfer the gizzards to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, add the finely diced 1 whole Onion and cook for 2-3 minutes until translucent and slightly caramelized. The residual fat from the gizzards will prevent sticking. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant—be careful not to let it burn.

Stir in the 1 tbsp Tomato Paste, 1 tsp Worcestershire Sauce, and 1 tbsp Apple Cider Vinegar. Cook for 1 minute to deepen the flavors and create a rich, tangy base. This step ensures the sauce has complexity and balances the richness of the gizzards.

Step 3: Pressure Cook to Tender Perfection

Return the gizzards to the pot along with any accumulated juices. Pour in the 2 cups Chicken Broth and add the 1 whole Bay Leaf. Stir to combine, ensuring the gizzards are mostly submerged in the liquid. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.

The pressure cooking process transforms the gizzards from tough to fork-tender, breaking down the connective tissue while infusing them with the bold flavors of the broth and spices. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Finish and Serve

Remove the lid and discard the Bay Leaf. The gizzards should be tender and juicy, easily pulling apart with a fork. If the sauce is too thin, set the Instant Pot to Sauté and simmer for 2-3 minutes until it reaches your desired consistency.

Taste and adjust seasoning if needed. Serve the gizzards hot with the sauce spooned over the top. For an extra kick, drizzle with 1 tbsp Hot Sauce just before serving. The result is a dish with deep, smoky, and tangy notes that highlights the natural richness of the gizzards.

Storing and Reheating This Recipe

Refrigerator Storage

Let your gizzards cool completely before transferring to airtight containers with their cooking liquid. Store in the fridge at 40°F or below for up to 3-4 days. The flavors will continue to develop, making leftovers even more delicious. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags with cooking liquid. Squeeze out excess air to prevent freezer burn. Label with the date and freeze for up to 3 months. Flat bags stack easily and thaw faster.

Thawing Methods

Thaw overnight in the fridge for best texture. 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.

Stovetop Reheating

Gently reheat in a saucepan over medium-low heat for 5-7 minutes, stirring occasionally. Add ¼ cup broth if needed to prevent drying. This method preserves texture best. 🔥

Microwave Reheating

Place gizzards in a microwave-safe dish with a splash of liquid. Cover with a damp paper towel and heat on 70% power in 1-minute intervals, stirring between each. Stop when reaching 165°F.

Frequently Asked Questions