Ingredients
Equipment
Method
Instructions:
- Start by patting the chicken thighs dry with paper towels. This step is crucial for achieving a nice sear. Once dry, season both sides of the chicken thighs generously with the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and dried thyme.
- Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, place the seasoned chicken thighs in the pot, skin-side down if using skin-on. Sear for about 5 minutes until they are golden brown. Flip the chicken and sear the other side for an additional 3 minutes.
- After searing, remove the chicken from the pot and set it aside temporarily. Pour in 1 cup of water, scraping the bottom of the pot with a wooden spoon to deglaze any brown bits.
- Return the chicken thighs to the Instant Pot, ensuring they are nestled in the liquid. Close the lid, set the valve to the sealing position, and cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then switch the valve to quick release.
- Carefully remove the chicken thighs from the pot. Serve them as-is or broil them in the oven for a few minutes to crisp up the skin.
Notes
- Leftover chicken can be stored in an airtight container for up to 4 days in the refrigerator.
- For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
- Ensure you deglaze the pot after sautéing to prevent the burn warning.