Ingredients:

  • 1 lb boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 tbsp olive oil
  • ½ cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 2 cloves minced garlic

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Wet meat steams instead of searing, which means no crust.
  2. Rub the smoked paprika, garlic powder, onion powder, salt, and pepper evenly over all sides of the meat.
  3. Set your cooker to Sauté (High) and add the olive oil.
  4. Sear the thighs for 3 to 4 minutes per side until a mahogany colored crust forms. Move them to a plate.
  5. Pour in the chicken broth and apple cider vinegar.
  6. Use your wooden spoon to scrape the bottom of the pot until no browned bits remain. This is the deglazing phase.
  7. Return the chicken to the pot and add the minced garlic.
  8. Seal the lid and set to High Pressure for 10 minutes. Note: If you're using bone in thighs, bump this to 13 minutes.
  9. Perform a Quick Release of the pressure valve immediately once the timer ends.
  10. Remove the thighs and let them rest for 5 minutes until the juices settle. Spoon the pot liquid over the meat as a final glaze.