Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup chicken bone broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Set the pressure cooker to 'Sauté' on high and add olive oil. Once shimmering, sear chicken thighs in a single layer for 3–4 minutes per side until mahogany-colored. Remove chicken and set aside.
  2. Pour in the chicken broth and Worcestershire sauce. Use a whisk to scrape all browned bits (fond) from the bottom of the pot. Stir in the minced garlic.
  3. Return the chicken to the pot. Seal the lid and set to High Pressure for 12 minutes.
  4. Allow a 5-minute natural release before venting the remaining steam.