Very flavorful. My favorite way to cook bone-in thighs so far. Just needed salt on the side without the skin.
- 4 bone-in skin-on chicken thighs
- 2 Tbsp chicken fat (or 1 Tbsp avocado oil + 1 Tbsp butter)
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp Himalayan pink salt or Real Salt
- 1 cup water
- Season the skin side of the thighs with garlic, oregano, smoked paprika, and salt.
- Press the "saute" function on the Instant Pot. Wait for 2-3 minutes, then add the chicken fat or oil and butter.
- Add chicken thighs to IP skin side down.
- Brown for 3 minutes or until the skin is nicely browned. The longer you let it brown and make brown bits on the bottom of the pot, the more flavor the chicken will have.
- Flip the chicken onto the other side and cook for 1 minute.
- Press "cancel/off" button.
- Remove chicken onto a plate and set aside.
- Add water to Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert.
- Place trivet in the IP and arrange the chicken thighs on top.
- Seal and cook on Manual for 12 minutes.
- Let the pressure release naturally.
- Place chicken on a plate and let rest.
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