Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp lemon juice
  • 2 cloves minced garlic
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp fresh parsley
  • 1 tsp olive oil

Instructions:

  1. Set the Instant Pot to Sauté (High). Once hot, add olive oil and sear the seasoned chicken thighs for 2-3 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside.
  2. Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape the bottom of the pot to deglaze and prevent the Burn error. Stir in the minced garlic.
  3. Return the chicken to the pot. Seal the lid and set the vent to Sealing. Pressure Cook on High for 8 minutes for fresh thighs or 12 minutes for frozen thighs.
  4. Perform a Quick Pressure Release. Remove the chicken to a plate and let it rest for 5 minutes.
  5. Set the pot back to Sauté. Whisk together cornstarch and cold water into a slurry, then stir into the bubbling liquid for 1-2 minutes until glossy and thickened.
  6. Pour the sauce over the rested chicken and garnish with chopped fresh parsley.