- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp Real Salt
- 4 chicken thighs, bone-in and skin-on
- 3 Tbsp unsalted butter or ghee
- ½ cup chicken broth
- In a small bowl, combine the Italian seasoning, garlic powder, and salt.
- Remove the chicken from the fridge, and pat dry with paper towels. Season on all sides with the Italian seasoning mixture and set aside.
- Heat the butter in the Instant Pot, using the saute function. Add the chicken thighs, and sear for 4-5 minutes until golden brown. Flip the chicken, and sear the other side for 4-5 minutes. Transfer the chicken to a plate, and press cancel on the Instant Pot.
- Carefully add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the brown bits from the bottom of the pot.
- Place a trivet in the pot, and place the chicken skin side up in a single layer onto the trivet.
- Close the lid and turn the venting knob to “sealing”. Pressure cook on high for 15 minutes.
- Once 15 minutes is complete, allow for a 5-minute natural release. Release the pressure using the venting knob, and remove the chicken from the Instant Pot. Allow the chicken to rest for 5 minutes, then serve!
NOTES:
- It’s important to sear for 4-5 minutes on each side; otherwise, the chicken does not completely cook through. If you have particularly large chicken thighs, pressure cook for 18 minutes.
- Store in an airtight container for up to 3 days in the fridge. This chicken tastes amazing on its own, but it’s also great shredded on salads and in pasta.
- Pour the reserved liquid from the bottom of the Instant Pot over the chicken for extra flavor!
- If you need to double this recipe, do so in batches to ensure properly cooked chicken.
No comments:
Post a Comment