Spiced Instant Pot Chicken Thighs
Serves 4
Here is what you will need:
4 bone-in skin-on chicken thighs - trimmed of excess fat
1 TBS olive oil
2 tsp paprika
1 TBS butter
2 cloves garlic, minced or 2 tsp garlic powder
2 tsp dried oregano
1 cup chicken stock or broth (low sodium)
1 TBS cornstarch
2 tsp salt
1 tsp pepper
1 stalk of celery, cut in 4s-optional
chopped parsley for topping - optional
In a small bowl mix together the oregano, salt, pepper, garlic powder( if using)and paprika.
Mince up your garlic cloves.
Rub the spice mixture all over chicken thighs.
Turn the instant pot on saute and heat the oil and melt the butter. When heated put the chicken in the pot skin side down and sear for about 2 to 3 minutes then flip and sear 1 more minute.
Remove chicken from the pot and set aside. Turn off the saute feature.
Add the garlic to the pot and stir for 30 seconds then add in the chicken stock scraping the bits off the bottom.
Add the celery (if using) to the pot and place the trivet into the pot.
Place the chicken skin side up on the trivet and close and lock the instant pot. Make sure the steam valve is closed.
Press the manual button and set timer for 12 minutes. When it's done hit the off/cancel button and let the pressure release naturally. When the pressure is released open the valve to release any pressure that may remain.
Remove the chicken from the pot. I wanted my skin crispier so I put in under the broiler.
Remove the trivet and fish the celery out of the sauce and discard, the celery not the trivet.
Make a slurry with the cornstarch and a little chicken stock. Turn the saute feature on and add the slurry to the pot, mixing well. When the sauce thickens, turn off the saute feature and taste the sauce. Season as needed.
Place the chicken on your plate along with your choice of a side. Top with the sauce and some parsley and enjoy. Let's Eat!!