Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup chicken bone broth
  • 1 tbsp apple cider vinegar
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. Set the Instant Pot to Sauté (High). Once hot, add the avocado oil.
  2. Season chicken thighs with salt and pepper. Sear for 3-4 minutes per side until mahogany-colored, then remove chicken and set aside.
  3. Add minced garlic to the remaining fat and sauté for 30 seconds until fragrant.
  4. Pour in the chicken broth and deglaze the bottom of the pot with a wooden spoon to remove all browned bits.
  5. Stir in the oregano, smoked paprika, and apple cider vinegar.
  6. Return the seared chicken and any accumulated juices to the pot.
  7. Lock the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 10 minutes.
  8. Allow a 5-minute Natural Pressure Release (NPR) before venting the remaining steam.
  9. Remove chicken to a platter. If the sauce is too thin, use the Sauté function for 3-5 minutes to reduce it into a glaze.