Ingredients
- Bone-in, skin-on chicken thighs: 4-6
- Olive oil: 1 tablespoon
- Chicken broth: 1 cup
- Paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Season the chicken thighs generously with paprika, garlic powder, onion powder, salt, and black pepper.
- Step 2: Add olive oil to the Instant Pot and turn it on to the "Saute" function. Brown the chicken thighs, skin-side down, for 3-4 minutes, then flip and brown the other side for 2-3 minutes. Remove chicken and set aside.
- Step 3: Pour chicken broth into the Instant Pot and scrape the bottom to deglaze, removing any browned bits. This will prevent the "Burn" error.
- Step 4: Place the chicken thighs back into the Instant Pot.
- Step 5: Secure the lid, making sure the 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 chicken internal temperature reaches 165°F.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in the microwave or oven until warmed through, adding a splash of broth to maintain moisture.
- Serve these juicy thighs over rice or mashed potatoes to soak up all the flavorful pan juices.
- For extra crispy skin, broil the chicken for a few minutes after pressure cooking, keeping a close eye to prevent burning!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American