4chicken thighsbone-in or boneless; skin-on or skinless
1tablespoonolive oil
1-½cupswater
Instructions
In a small bowl, combine the paprika, garlic powder, onion powder, salt, pepper, and thyme leaves until well combined.
Trim excess fat or grizzle off the chicken thighs and then pat them dry with a paper towel. Sprinkle the spice rub evenly over the chicken thighs, rubbing the spice blend into the chicken to adhere. Be sure to season both sides of the chicken.
To sear the chicken is optional and must be skipped if your chicken thighs are frozen. To saute the chicken, turn the saute function on the Instant pot and add in the oil. Let the oil heat until glistening and then add the chicken thighs, skin-side down into the inner pot. Don’t overcrowd the pot, you may need to work in batches to brown the chicken. Sear the chicken for 3-4 minutes per side, until both sides are golden brown. Remove the chicken to a clean plate and turn the saute function OFF.
Pour the water into the inner pot and scrape up any browned bits off the bottom of the inner pot (if needed.) Place the trivet inside the inner pot and then place your seared chicken thighs on top of the trivet (it is okay if they overlap).
Place the lid on the inner pot, and be sure the venting knob is pointed towards sealed. To set the cooking time: Bone-In Chicken Thighs: 8 Minutes on High Pressure (10 minutes if not seared first)Boneless Skinless Chicken Thighs: 6 minutes on High Pressure (8 minutes if not seared first)Frozen Chicken Thighs: 15 minutes on high pressure, for bone-in chicken thighs, or 10 minutes for boneless chicken thighs.
Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes. Then remove the lid and use an instant-read thermometer to check that the internal temperature of the chicken has reached 165° F.
Serve as desired.
Video
Notes
Super Crispy Skin: Place the cooked chicken thighs on a broiler pan, skin side up. Broil the chicken thighs on high for 1-3 minutes, until nice and crispy.Storage: Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Alternatively, dice or shred the chicken meat and freeze it in freezer-safe bags for up to 3 months.