Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub the salt, pepper, garlic powder, and paprika evenly on both sides.
  2. Set the Instant Pot to 'Sauté' (High). Add olive oil. Once shimmering, add thighs in a single layer.
  3. Cook for 3-4 minutes per side until a deep mahogany crust forms. Remove chicken to a plate.
  4. Pour in chicken broth and apple cider vinegar. Use a whisk to scrape every brown bit (fond) off the bottom of the pot.
  5. Place the seared thighs back into the liquid, staggering them to ensure even heat distribution.
  6. Close the lid, set the valve to 'Sealing,' and select 'Manual/Pressure Cook' on High for 12 minutes.
  7. Perform a Quick Release of the pressure immediately.
  8. Ensure the internal temperature has reached 165°F (74°C). Remove chicken to a serving platter.
  9. Set the pot back to 'Sauté' for 3-5 minutes, simmering the remaining liquid until it reduces into a glossy sauce. Pour over the chicken.