Presented by Author Amanda Formaro
4 serving
Ingredients
4 Tablespoons olive oil
2 Tablespoons garlic salt
2 teaspoons onion powder
1 teaspoon black pepper
2 pounds bone-in skin-on chicken thighs
1 1/2 cups chicken stock
Things You’ll Need
6 qt Instant pot
Tongs
Instructions
Mix 1 tablespoon of olive oil with the garlic salt, onion powder, and black pepper. Rub all over the chicken thighs.
Turn the Instant Pot on to Saute. Add the remaining olive oil to the Instant Pot.
Brown thighs on both sides, about 2 minutes per side.
Remove chicken thighs and set aside.
Deglaze the pot by adding chicken stock to the Instant Pot. Use a spatula to scrape up the brown bits off the bottom of the pot.
Add the rack to the Instant Pot. Add chicken thighs to the rack.
Close the lid and seal the vent. Cook on high pressure for 12 minutes, with a 5-minute natural release. If the button hasn’t dropped after 5 minutes, to can open the vent and release the remaining steam.
Expert Tips & FAQs
If you would prefer that the skins be browner and crispier, you can put the chicken under the broiler for 2 minutes. Keep your eye on it so it doesn’t burn.
For Frozen Thighs – I wouldn’t recommend seasoning the thighs if you are pressure cooking them from frozen as all that flavor will slide right off once they thaw. Place the frozen thighs on the trivet and cook at high pressure for 15 minutes with a natural release of 5 minutes. Then, add the seasoning to the thighs and switch the instant pot to saute mode where you can quickly sear the outside for crisp, seasoned skin.
For Boneless Thighs – Simply reduce the cooking time to 8 minutes on high, with a natural release of 5 minutes.
