Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 2 sprigs thyme or rosemary (optional)
  • 1 tablespoon soy sauce or Worcestershire sauce
  • Fresh chopped parsley
  • Lemon wedges

Instructions:

  1. Pat the chicken thighs dry with paper towels. Mix salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub the seasoning mix evenly over all sides of the chicken thighs.
  2. Select the ‘Sauté’ function on the Instant Pot and add olive oil. When hot, place chicken thighs skin-side down. Sear until golden brown, about 3-4 minutes per side. Remove and set aside.
  3. Add minced garlic and sliced onion to the pot. Sauté for 1-2 minutes until fragrant. Pour in chicken broth and scrape the bottom to loosen browned bits.
  4. Place the chicken thighs back into the pot (skin side up if preferred). Add thyme or rosemary sprigs, if using. Lock the lid, ensure the valve is set to ‘Sealing.’ Set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 12-15 minutes.
  5. Once cooking completes, allow a natural release for 10 minutes. Carefully switch the valve to ‘Venting’ to release remaining pressure. Remove the chicken and let rest for 5 minutes.
  6. Serve hot, garnished with chopped parsley and lemon wedges if desired. Optionally, spoon some of the flavorful sauce from the pot over the chicken.