Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup low-sodium chicken broth
  • 1 tsp apple cider vinegar

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Rub the salt, pepper, paprika, and garlic powder evenly over all sides.
  2. Set the Instant Pot to 'Sauté' (High). Add olive oil. Once shimmering, place thighs skin-side down and sear for 3-5 minutes until the skin is mahogany-colored and releases easily from the pot.
  3. Transfer the seared chicken to a plate.
  4. Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape every brown bit (fond) off the bottom of the pot.
  5. Place the trivet inside the pot and set the chicken thighs on the trivet, skin-side up.
  6. Lock the lid. Set to 'Pressure Cook' (High) for 15 minutes.
  7. Allow a natural pressure release (NPR) for 5 minutes, then quick-release the remaining steam.
  8. Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C), then let the chicken rest for 5 minutes before serving.