Ingredients:

  • 2 lbs frozen boneless skinless chicken thighs
  • 2 tbsp unsalted butter, cubed
  • 4 cloves garlic, minced
  • 1/2 cup low sodium chicken broth
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

Instructions:

  1. Pour the chicken broth and lemon juice into the inner pot of the Instant Pot.
  2. Place the frozen boneless skinless chicken thighs in a single layer (or slightly overlapping) on top of the liquid.
  3. Top the chicken with the cubed unsalted butter and minced garlic.
  4. Mix the salt, black pepper, smoked paprika, and onion powder, then sprinkle the seasoning rub evenly over the top of the frozen meat.
  5. Close the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High for 12–15 minutes, depending on the size of the thighs.
  6. Once the timer beeps, allow a 10-minute Natural Pressure Release (NPR).
  7. Carefully remove the thighs and place them under a broiler for 3–5 minutes or in an air fryer at 400°F (200°C) for 4 minutes until edges are crisp.
  8. Whisk the remaining pot liquid to create a velvety pan sauce to serve with the chicken.