Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup chicken stock
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into 1-inch chunks
  • 1 lb baby potatoes, halved
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 cup reserved cooking liquid

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub both sides with salt, pepper, paprika, and garlic powder.
  2. Turn the Instant Pot to Sauté (Normal). Add olive oil and sear the thighs for 3–4 minutes per side until a deep mahogany crust forms. Remove chicken and set aside on a plate.
  3. Pour in the chicken stock and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot.
  4. Stir in the minced garlic, Worcestershire sauce, and thyme.
  5. Place the seared chicken thighs back into the pot.
  6. Carefully layer the sliced carrots and halved baby potatoes on top of the chicken without stirring.
  7. Secure the lid and set to Pressure Cook on high. Once the timer expires, allow a 10-minute Natural Release (NR) before venting remaining steam.
  8. For the optional gravy, reserve 1/2 cup of cooking liquid and whisk with melted butter and flour over low heat until thickened.