Instant Pot Chicken Gizzards and Hearts Recipe: Pressure-Cooked Juicy Bites in 20 Minutes

Mastering juicy Instant Pot chicken gizzards and hearts transforms these often-overlooked cuts into melt-in-your-mouth delicacies—no lengthy marinating or frying required.

Growing up in small-town Georgia, I learned how to elevate humble offal into showstopping dishes, and this pressure-cooker method preserves their natural richness while cutting prep time to just 20 minutes. The secret lies in proper trimming, high heat, and a flavorful broth that tenderizes without drying out.

What makes this recipe stand out is its precision: chicken gizzards and hearts release their collagen-rich juices under pressure, creating a sauce that clings to every bite. Unlike traditional braising methods, the Instant Pot delivers restaurant-quality texture in a fraction of the time, with minimal cleanup.

The result? Tender, succulent bites that balance earthy depth with a satisfying chew—perfect for those who appreciate offal's unique character.

By the time you finish, you'll have a dish that's rich in flavor and tradition, ready to pair with crusty bread or buttery mashed potatoes. This isn't just another pressure-cooker recipe; it's a testament to how simple techniques can unlock extraordinary results. Let's get started—your taste buds will thank you.

For those new to offal, I'll walk you through every step, from trimming to seasoning, so you can achieve the same juicy, fall-off-the-bone texture I've perfected over years of cooking. The method is foolproof, and the payoff is worth every minute spent in the kitchen.

Ingredients for instant pot chicken gizzards and hearts

Pantry staples meet Southern tradition—just eight ingredients for restaurant-style offal.

The gizzards and hearts are the stars, so source them from a trusted butcher—ask for the freshest cuts, ideally the same day. Whole Foods or local farms often carry them, but check the meat counter at Kroger or Publix too. Trim any visible fat or membrane before cooking—it doesn’t contribute to flavor and can make the dish greasy. Fresh herbs like thyme and rosemary are non-negotiable here; dried just won’t cut it. If you’re nervous about handling offal, gloves and a sharp knife are your best friends. Look for vibrant color—pale or grayish pieces mean it’s past its prime.

No white wine? Chicken broth with a splash of lemon juice works just as well—trust me, no one will notice. Short on thyme? Dried thyme at half the amount is better than skipping it, but fresh is ideal. The tomato paste can be swapped for crushed San Marzano tomatoes if you’re feeling fancy, but the paste keeps things simple. If you’re using pre-minced garlic, drain and rinse it first to avoid excess water. The butter at the end? Full-fat, unsalted is key—it adds richness without overpowering the natural flavors. And if you’re really in a pinch, olive oil instead of butter won’t ruin the dish, but it won’t be quite as luxurious.

This dish reheats beautifully—5 minutes on high in the Instant Pot brings it back to life. Store leftovers in an airtight container in the fridge for 3 days, or freeze for up to 3 months in a sealed bag. The sauce thickens as it cools, so a splash of broth or water helps loosen it when reheating. I always make a double batch because it’s that good—freeze half for when you’re craving comfort food without the effort.

Step-by-step instructions for pressure-cooked chicken gizzards and hearts

Here's how to transform tough offal into melt-in-your-mouth bites using your Instant Pot.

Begin by thoroughly rinsing the chicken gizzards and hearts under cold water to remove any blood or impurities. I like to use my hands for this—it helps me feel the texture and ensures I don't miss any spots. Pat them completely dry with paper towels, then trim away any excess fat or membrane using a sharp knife. This prep work is crucial because moisture and fat can prevent the meat from becoming tender.

Next, cut the gizzards and hearts into 1-inch chunks—this size ensures even cooking and maximum surface area for flavor absorption. Place them in a large bowl and set aside. I always work in a well-ventilated area when handling raw offal, as the strong aroma can be overpowering.

Set your Instant Pot to the "Sauté" function and allow it to heat up for 2 minutes. Add 2 tablespoons extra-virgin olive oil and let it shimmer—this is your signal that it's ready. Working in batches to avoid crowding, add the chicken pieces and sear them for 3-4 minutes per side until they develop a deep golden-brown crust. This step builds incredible depth of flavor through the Maillard reaction.

As you sear, I recommend adding 1 teaspoon diamond crystal kosher salt and ¼ teaspoon freshly ground black pepper directly to the pot. The salt will help draw out moisture, which we'll render off during cooking, while the pepper adds an essential savory note. Don't skip this—it makes all the difference in the final texture and taste.

Once all the chicken is seared, push the pieces to one side of the pot and add 2 tablespoons tomato paste, stirring to create a thick, flavorful paste. This forms the foundation of our sauce. Add the diced yellow onion and cook for 2 minutes until softened and translucent.

Next, add the 6 smashed garlic cloves, ¼ cup finely chopped fresh rosemary, and ¼ cup fresh thyme leaves, stirring constantly for 30 seconds until fragrant. The rosemary and thyme should release their piney, herbal aromas—this is when your kitchen will smell like a Mediterranean bistro. Pour in the ½ cup dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 1 minute until mostly evaporated.

Pour in the 2 cups chicken broth, then add the remaining ½ teaspoon diamond crystal kosher salt and ¼ teaspoon freshly ground black pepper. Stir everything together, then place the 2 tablespoons cubed butter on top of the liquid—this will melt during cooking and create a luxurious finish. Secure the lid, set the valve to "Sealing," and cook on High Pressure for 12 minutes.

Here's the thing—pressure cooking transforms tough offal into tender, juicy bites. The key is not to overcook. When the 12 minutes are up, allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the meat from becoming rubbery and ensures those juices stay locked inside.

Once the pressure has fully released, carefully remove the lid and give everything a good stir. The chicken should be fork-tender with no resistance—you'll know it's perfect when the meat pulls apart easily and the sauce clings beautifully. If the sauce is too thin, remove the chicken to a serving platter and simmer the sauce for 2-3 minutes to thicken slightly.

Return the chicken to the pot and stir in the butter that melted during cooking. Taste and adjust seasoning if needed—sometimes the wine or broth can be slightly acidic, so a pinch more salt or a splash of lemon juice might be just what it needs. Serve immediately over crusty bread or with roasted potatoes to soak up that luxurious sauce. Each bite should be incredibly juicy with layers of herby, wine-infused flavor.

Flavor customization for instant pot chicken gizzards and hearts

Smoky BBQ Twist

Swap the white wine for ½ cup BBQ sauce—I love Sweet Baby Ray's Original—and add 1 tbsp smoked paprika to the sear. After pressure cooking, finish with 2 tbsp apple cider vinegar and a sprinkle of crushed red pepper flakes for heat.