Ingredients
- Bone-in, skin-on chicken thighs: 6 (about 2.5 pounds)
- Olive oil: 1 tablespoon
- Chicken broth: 1 cup
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Season the chicken thighs generously with garlic powder, onion powder, paprika, salt, and pepper. Ensure all sides are coated.
- Step 2: Turn on the Instant Pot to the "Saute" function. Add olive oil to the pot. Once hot, sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.
- Step 3: Pour chicken broth into the Instant Pot. Use a spatula to scrape any browned bits from the bottom of the pot to prevent the "burn" warning.
- Step 4: Turn off the "Saute" function. Place the trivet inside the Instant Pot. Arrange the chicken thighs on top of the trivet.
- Step 5: Close the lid, ensuring the pressure valve is set to "Sealing." Cook on "Manual" or "Pressure Cook" for 10 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Check the internal temperature to ensure it reaches 165°F (74°C). Serve immediately.
Notes
- Store leftover chicken thighs in an airtight container in the fridge for up to 3 days, making sure to include some of the broth to keep them moist.
- For best results, reheat the chicken in a skillet with a little broth over medium heat until warmed through and the skin crisps up again.
- Serve these juicy chicken thighs with a side of roasted vegetables or creamy mashed potatoes to soak up the flavorful broth.
- Don't skip the searing step, as it builds a delicious flavor base and helps prevent the chicken from becoming too soft during pressure cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American