Instant Pot Chicken Gizzards and Hearts Recipe: Herb-Infused Pressure-Cooked Richness

Transforming chicken gizzards and hearts into tender, flavorful bites has been a game-changer in my kitchen—especially when using an Instant Pot. This method preserves their natural richness while delivering restaurant-quality texture in under 30 minutes.

Growing up in small-town Georgia, I learned that offal dishes like these were often the most flavorful when cooked low and slow, but pressure cooking takes that process from hours to minutes without sacrificing depth.

The secret lies in proper preparation: cleaning, trimming, and optionally soaking the gizzards and hearts to remove any bitterness. Once prepped, they cook in a fragrant broth of aromatics and herbs, becoming fork-tender with a texture that’s neither rubbery nor dry.

The key is using the right liquid ratio—just enough to steam but not dilute the flavors—and letting the pressure release naturally for maximum tenderness.

What you’ll end up with is a dish that’s rich, aromatic, and packed with umami—perfect for serving as a main course with crusty bread or incorporating into other recipes like tacos and sandwiches.

The herb-infused broth adds layers of complexity, making these gizzards and hearts a standout even for those new to offal dishes. Ready to elevate your cooking game?

This recipe isn’t just about technique; it’s about transforming what many consider "lesser cuts" into something extraordinary. Whether you’re feeding a crowd or experimenting with new flavors, the Instant Pot makes it easier than ever to create a dish that’s both impressive and deeply satisfying. Let’s get started!

Ingredients for instant pot chicken gizzards and hearts

Herb-infused aromatics meet Georgia tradition in this Instant Pot offal masterpiece.

The gizzards and hearts are the stars here, so don’t skimp on quality. Butcher shops or specialty markets often have the freshest cuts—look for vibrant color and firm texture. If you're new to offal, ask the butcher to clean and trim them, which saves time. I usually grab mine from Whole Foods or my local Southern-style butcher—they know exactly what I need. For prep, soak the offal in cold water with the baking soda for 30 minutes to remove any bitterness (trust me, it makes a difference). The herbs? Fresh is ideal—Trader Joe's has great bundles, but even the grocery store stuff works if it's bright and fragrant.

No white wine? Extra chicken broth with a splash of apple cider vinegar mimics the acidity. Dried herbs in a pinch? Use half the amount of fresh—dried thyme and rosemary are fine, but the flavor won’t be as bright. The baking soda soak is optional but recommended if your offal has a strong taste. For the broth, low-sodium is key—you don’t want to over-salt the dish. If you’re serving this to a crowd, double the herbs and wine. The olive oil? Use the good stuff—it’s what you’ll taste in every bite. And if you’re nervous about texture, don’t be: the Instant Pot does all the work.

This dish reheats beautifully—just add a splash of broth and warm through. Keeps for 3 days in the fridge or 3 months frozen. I like to portion it into containers with the broth so it’s ready to eat straight from the fridge. The broth itself is gold—use it for risotto, tacos, or even a quick gravy. And if you’ve got leftovers? Toss them into a frittata or pasta the next day. Game changer.

Step-by-step instructions for instant pot chicken gizzards and hearts

Here's the method: tender, flavor-packed offal in under an hour.

Start by rinsing the chicken gizzards and chicken hearts under cold water, then pat them completely dry with paper towels. This step is crucial—any moisture left on the meat will prevent proper browning later. Place them in a large bowl and sprinkle evenly with the 1.5 teaspoons of salt and 1 teaspoon of black pepper. Here's where the baking soda comes into play: add the 1 teaspoon of baking soda and toss everything together gently with your hands. The baking soda helps break down tough connective tissues, making the final result incredibly tender.

Let the mixture sit for 15 minutes while you prep the aromatics. You'll notice the meat starts to soften slightly—this is the baking soda working its magic. After 15 minutes, rinse the gizzards and hearts under cold water again and pat them dry one final time. This removes any residual baking soda that might make the meat taste bitter.

Heat the Instant Pot on the "Sauté" function until the base is hot. Add the 2 tablespoons of olive oil and let it shimmer for about 30 seconds. Working in batches to avoid crowding, add the chicken gizzards and hearts to the pot. Sear them for 2-3 minutes per side until they develop a golden-brown crust. You want that crust—it's packed with flavor that will infuse your final dish.

As you sear, keep the heat at medium-high. If the pan gets too crowded, the meat will steam instead of brown. Transfer the seared offal to a plate and set aside. In the same pot, add the diced yellow onion and minced garlic cloves. Sauté for 2-3 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. This aromatic base will form the flavor foundation for your pressure-cooked offal.

Pour the 0.5 cup of dry white wine into the Instant Pot, scraping up any browned bits from the bottom. This deglazing step captures all those delicious caramelized flavors. Add the 2 cups of chicken broth, the 0.25 cup of chopped fresh rosemary, the 0.25 cup of chopped fresh thyme, and the 2 whole bay leaves. Stir everything together to combine all the ingredients.

Return the seared chicken gizzards and hearts to the pot, making sure they're submerged in the liquid. Secure the lid and set the valve to "Sealing." Cook on high pressure for 15 minutes. The pressure cooking process will transform these tough cuts into melt-in-your-mouth perfection. Don't be tempted to peek—the pressure needs to build fully for optimal results.

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to "Venting" to release any remaining pressure. Remove the lid and stir in the 2 tablespoons of freshly squeezed lemon juice. This bright acid cuts through the richness of the offal and adds a refreshing finish. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to suit your preference.

Let the offal rest in the pot for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The final result should be tender, herb-infused chicken gizzards and hearts with a beautiful golden-brown crust from the searing process. Serve immediately with crusty bread or over polenta to soak up all that delicious sauce.

Wine and beer pairings for these flavors

Bright White Wine Pairings

For this dish, I swear by a crisp Sauvignon Blanc from New Zealand—its bright acidity and citrus notes cut through the richness of the gizzards and hearts beautifully. The 0.5 cup of white wine used in cooking pairs perfectly with this wine, creating a harmonious balance.

I reach for Cloudy Bay Sauvignon Blanc when I want that signature zesty finish. 🍷

Herbal Beer Complements

A Belgian witbier like Leffe Blanc brings a refreshing herbal and citrusy profile that mirrors the thyme and rosemary in your dish. The slight spiciness from coriander in these beers also complements the seared crust of the offal.

It’s a pairing I discovered while cooking at The Smoky Pig—guests always asked for seconds when we served this combo. 🍺

Earthy Red Wine Option

If you prefer red, a light Pinot Noir from Oregon, like Domaine Drouhin Oregon, works surprisingly well. Its red fruit notes and subtle earthiness don’t overpower the dish but instead enhance its umami depth.

I only recommend this for those who love red wine and want to experiment—it’s not the first choice, but it’s a crowd-pleaser. 🍇

Local Craft Beer Twist

For a Southern twist, try a small-batch bourbon barrel-aged sourdough beer from a local Atlanta brewery like BrewDog Atlanta. The caramel and vanilla notes from the bourbon barrel add a layer of complexity that pairs wonderfully with the herb-infused broth.

It’s an unexpected but delicious pairing that feels very Georgia to me. 🏆

Avoid Heavy Flavors

Skip bold, tannic reds like Cabernet Sauvignon or heavy stouts—they’ll clash with the delicate balance of herbs and acidity in your dish. Even a well-made IPA might overpower the nuanced flavors.

Trust me, I learned this the hard way at my first BBQ competition in Charleston—my Cabernet pairing lost me points! 💡

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