Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup low-sodium chicken bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp salted butter
  • 1 tbsp high-smoke point vegetable oil

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure a proper sear. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Coat the thighs generously on all sides with the spice rub.
  2. Select the 'Sauté' function on your Instant Pot and set to 'High'. Add the oil. Once the pot displays 'HOT', sear the chicken thighs for 2-3 minutes per side until a golden-brown crust forms. Remove the chicken and set aside on a plate.
  3. Pour the chicken bone broth and Worcestershire sauce into the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot to prevent the 'Burn' error.
  4. Place the chicken back into the pot, lock the lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on high pressure for 18 minutes.
  5. Once the cooking cycle finishes, allow a natural pressure release for 5 minutes, then perform a quick release for the remaining steam. Open the lid, remove the chicken, switch back to 'Sauté' for 2 minutes to reduce the liquid, and whisk the salted butter into the remaining liquid to create a silky glaze before serving.