Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cracked black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Mix the salt, paprika, garlic powder, onion powder, and pepper in a small bowl, then rub the mixture generously over both sides of the meat.
  2. Set the pressure cooker to Sauté mode and add olive oil. Once shimmering, sear thighs for 3 minutes per side until a golden-brown crust forms, then remove chicken and set aside.
  3. Pour in the chicken broth and apple cider vinegar, scraping up all the browned bits (fond) from the bottom of the pot.
  4. Place the chicken thighs back into the pot, overlapping slightly if needed.
  5. Seal the lid and set to High Pressure: 10 minutes for fresh thighs or 15 minutes for frozen thighs.
  6. Allow a natural pressure release for 5 minutes, then quick-release the remaining steam.
  7. Transfer the cooked thighs to a baking sheet and place under the oven broiler for 3–5 minutes until the edges are charred and mahogany-colored.
  8. Let the meat rest for 5 minutes before serving to ensure juices redistribute.