Ingredients:
- 4 bone-in, skin-on chicken thighs (about 600g / 1.3 lbs)
- 1 tablespoon olive oil (15 ml)
- 1 large yellow onion, chopped (approx. 150g)
- 2 carrots, chopped (approx. 100g)
- 2 celery stalks, chopped (approx. 100g)
- 2 cloves garlic, minced (approx. 6g)
- 1 teaspoon dried thyme (5 ml)
- 1/2 teaspoon dried rosemary (2.5 ml)
- 1/4 teaspoon black pepper (1.25 ml)
- 1/2 teaspoon salt (2.5 ml)
- 1 cup chicken broth (240 ml) – low sodium preferred
- 1 tablespoon cornstarch (12g)
- 2 tablespoons cold water (30 ml)
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Heat olive oil in the Instant Pot using the 'Sauté' function. Season chicken thighs with salt and pepper. Sear chicken thighs skin-side down until golden brown (about 4-5 minutes). Flip and sear the other side for 2 minutes. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot and sauté until softened (about 5-7 minutes). Add garlic, thyme and rosemary and cook for 1 minute more, until fragrant. This builds the flavor base.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Ensure nothing is stuck to the bottom to avoid the 'Burn' error.
- Place chicken thighs back in the pot on top of the vegetables. Secure the lid, ensuring the sealing ring is properly in place. Set the Instant Pot to 'Pressure Cook' (or 'Manual') mode on high pressure for 15 minutes.
- Allow the pressure to release naturally for 15 minutes. Then, carefully perform a quick release to vent any remaining pressure. Don't skip the natural release; it helps keep the chicken moist.
- Remove the chicken and vegetables from the pot. Press cancel to turn the pot off. Set the pot to Sauté function. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the sauce while stirring. Cook until the sauce has thickened to your desired consistency (about 1-2 minutes).
- Return the chicken to the pot or serve it over the vegetables. Garnish with fresh parsley (if using).