Ingredients
- Bone-in, skin-on chicken thighs: 2 pounds
- Olive oil: 1 tablespoon
- Chicken broth: 1 cup
- Onion powder: 1 teaspoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Dried thyme: 1/2 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Season chicken thighs generously with salt, pepper, onion powder, garlic powder, paprika, and dried thyme.
- Step 2: Heat olive oil in the Instant Pot using the sauté function. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear for another 2 minutes.
- Step 3: Pour chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot. This prevents the burn message.
- Step 4: Place the trivet inside the Instant Pot and arrange the chicken thighs on top of the trivet.
- Step 5: Secure the lid and set the Instant Pot to manual/pressure cook on high for 10 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- For deliciously moist reheated chicken, add a splash of chicken broth when warming it up in a skillet or microwave.
- Serve these juicy thighs with roasted vegetables or creamy mashed potatoes to soak up the flavorful sauce.
- Don't skip searing the chicken; it adds depth of flavor and crispy skin that pressure cooking alone can't achieve!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American