Instant Pot Chicken Gizzards and Hearts Recipe: Pressure-Cooked Tenderness in 25 Minutes

Cooking chicken gizzards and hearts in the Instant Pot transforms tough, gamey cuts into tender, melt-in-your-mouth bites in just 25 minutes—a technique I perfected after years of butchering my own heritage birds.

The key lies in proper brining and precise pressure cooking, turning what many avoid into a restaurant-worthy centerpiece. Growing up in small-town Georgia, these offal cuts were always simmered low and slow, but the Instant Pot speeds up tradition without sacrificing flavor.

This method begins with a simple brine—just salt, water, and a splash of vinegar—to break down the dense muscle fibers before cooking. The Instant Pot then does the heavy lifting: high-pressure steam tenderizes the meat while keeping it juicy, all in a fraction of the time traditional braising requires.

What you’ll end up with is fork-tender gizzards and hearts with just enough texture to hold their shape, infused with savory depth from the cooking process itself.

The beauty of this recipe is its versatility—serve the gizzards and hearts with their natural juices spooned over buttery mashed potatoes, or toss them into a skillet with crispy onions and a splash of apple cider for a Southern-inspired twist.

The 25-minute cook time makes it ideal for weeknight dinners, though the results feel far more luxurious than the effort suggests. For those who’ve never tried offal, this is the perfect introduction.

I’ve tested this recipe dozens of times, adjusting brining times and pressure settings until I nailed the balance between tenderness and texture. The secret? Don’t skip the brine—it’s the difference between rubbery meat and perfectly cooked results.

Once you try this method, you’ll never buy pre-packaged chicken again. Let’s get started on transforming these humble cuts into something extraordinary.

Ingredients for instant pot chicken gizzards and hearts

Fourteen ingredients. One pressure cooker. Game-changing Southern comfort in minutes.

The gizzards and hearts are the stars here, so source them fresh from a butcher—they should be plump and vibrant, not dried out. Local farms or heritage poultry suppliers often carry these cuts, and you’ll get the best flavor. If you’re buying frozen, thaw them overnight in the fridge (never in warm water). The brine is non-negotiable: Diamond Crystal kosher salt is my go-to because it dissolves cleanly. For vinegar, distilled white vinegar keeps things bright, but apple cider adds a subtle tang that pairs beautifully with the offal. The herbs? Fresh thyme and rosemary make a world of difference—dried will work, but you’ll need about one-third the amount. I always double-check my butcher’s cuts for any remaining connective tissue, which can make the meat tough if left intact.

No fresh herbs? Dried thyme and rosemary at one-third the amount will do, though the flavor won’t be as bright. Short on time? Skip the apple cider vinegar and use an extra splash of white vinegar in the brine. The butter and olive oil can be swapped for duck fat or bacon grease if you’re feeling indulgent—both add a smoky depth. For the onions, yellow or red onions work, but Vidalia onions bring a natural sweetness that’s hard to beat. If you’re serving this to offal newcomers, reserve some of the cooking liquid to drizzle over the top—it’s packed with flavor and helps sell the dish. The bay leaves? Don’t skip them—they infuse the meat with a subtle earthiness that rounds out the dish.

The brine can be made up to 24 hours ahead and stored in the fridge, but I prefer to brine the meat for just 2 hours before cooking for the freshest results. Once cooked, the gizzards and hearts keep 3-4 days in the fridge, though they’re best enjoyed within 2 days. For longer storage, freeze them in their juices for up to 3 months. Reheat gently in a skillet with a splash of the reserved cooking liquid—never microwave, or you’ll end up with rubbery meat. I like to portion the cooked offal into single-serving containers with a little of the juices so I can grab and reheat for quick meals.

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

Transform tough offal into melt-in-your-mouth tenderness using your Instant Pot.

In a large bowl, combine the 4 cups water, 0.5 cup white vinegar, and 0.5 cup Diamond Crystal kosher salt. Stir until the salt fully dissolves, creating a clear brine solution. This acidic brine breaks down connective tissue while preventing the meat from drying out during pressure cooking.

Add the 1.5 lb chicken gizzards and 1.5 lb chicken hearts to the brine, ensuring they're completely submerged. Cover and refrigerate for at least 2 hours (up to 12 hours for maximum tenderness). The longer they soak, the more tender they'll become, but even 2 hours makes a noticeable difference. After brining, drain the meat thoroughly and rinse under cold water to remove any residual brine.

Heat the 1 tbsp olive oil in your Instant Pot on the sauté function until shimmering. Working in batches to avoid crowding, sear the gizzards and hearts for 1-2 minutes per side until they develop a deep golden-brown crust. This step isn't just about flavor—it creates a barrier that helps retain moisture during cooking.

Transfer the seared meat to a plate and set aside. In the same pot, melt the 2 tbsp unsalted butter over medium heat. Add the 1 whole yellow onion (sliced into wedges) and 6 cloves garlic (smashed slightly) and cook for 3-4 minutes until the onions soften and the garlic becomes fragrant. This aromatic base will infuse the cooking liquid with deep flavor.

Return the seared gizzards and hearts to the Instant Pot along with the sautéed onions and garlic. Add the 0.25 cup fresh thyme leaves, 0.25 cup fresh rosemary (chopped), 1 tsp black peppercorns, and 2 whole bay leaves. Pour in the 2 tbsp apple cider vinegar to brighten the flavors.

Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes. The high-pressure environment breaks down collagen and connective tissue, transforming tough offal into fork-tender meat. When the cooking cycle completes, allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure.

Carefully remove the lid and transfer the gizzards and hearts to a serving platter. Let them rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat. The internal temperature should reach 165°F at the thickest part, ensuring they're fully cooked yet still moist.

For serving, you can spoon the flavorful cooking liquid over the top or use it as a base for a quick pan sauce by reducing it on the stovetop with a splash of the reserved apple cider vinegar. The meat should be fork-tender with a slightly crisp exterior from the initial sear, and the aromatics should be deeply infused throughout each bite.

Essential equipment for great instant pot chicken gizzards and hearts

Instant Pot Essentials

Your Instant Pot is the game-changer here, but not all models are created equal. I swear by the Instant Pot Duo Crisp—its extra searing function lets you brown the gizzards and hearts directly in the pot, saving cleanup time.

The Duo Plus is my backup, though it lacks the crisping function. For budget-conscious cooks, the Instant Pot Lux handles pressure cooking flawlessly, though you’ll need a separate skillet for searing. 🔥

Must-Have Accessories

Skip the cheap silicone trivets—trust me, they melt under high heat. I use OXO Good Grips silicone trivets to safely remove the pot from the burner. A meat thermometer (like the ThermoWorks Smoke) is non-negotiable for checking 165°F doneness.

For brining, a large glass bowl or food-safe plastic container with a lid works best. Don’t forget a wooden spoon—metal reacts with vinegar, ruining your flavor.

Searing Tools

If your Instant Pot lacks a searing function, a 12-inch cast-iron skillet (like my vintage Lodge) is your best friend. Sear the gizzards and hearts in batches, then transfer them to the Instant Pot with tongs.

For extra crispiness, I finish them under the broiler for 2-3 minutes after pressure cooking. A pair of kitchen tongs (I use OXO Good Grips) makes flipping easier than a fork ever could.

Pressure Release Safety

Never quick-release after cooking gizzards and hearts—they’ll dry out instantly. Instead, let the pressure release naturally for 10 minutes before manually venting. A heat-resistant glove (like Weck’s silicone oven mitts) protects your hands when handling the hot pot.

For extra peace of mind, I always place a damp towel under the Instant Pot’s base to prevent slipping during pressure release.

Storage Containers

After cooking, transfer the gizzards and hearts to glass Pyrex storage containers with snap-on lids for fridge storage. For freezing, I use quart-sized Ziploc freezer bags—they stack neatly and thaw faster than containers.

Label everything with the date using a permanent marker to track freshness. A sharp chef’s knife (like Wüsthof’s 8-inch) is essential for slicing through any remaining connective tissue before serving.

Frequently asked questions