Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté (High) and add olive oil until shimmering.
  2. Season chicken thighs with salt, pepper, smoked paprika, and garlic powder.
  3. Sear chicken for 3-4 minutes per side until a deep mahogany-colored crust forms, then remove to a plate.
  4. Pour in chicken broth and scrape all brown bits (fond) off the bottom of the pot to prevent the Burn notice.
  5. Return chicken to the pot, seal the lid, and set to Manual/Pressure Cook (High) for 10 minutes.
  6. Allow a 5-minute Natural Pressure Release (NPR) before venting the remaining steam.
  7. Remove chicken to a serving platter and set the pot back to Sauté.
  8. Stir in minced garlic and lemon juice; once simmering, whisk in the cornstarch and water slurry.
  9. Stir constantly for 1-2 minutes until the sauce is a glossy glaze, then pour over the chicken.