Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp Herbes de Provence
  • 1/4 tsp ground allspice (optional)
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • Salt
  • Ground black pepper
  • 180 ml chicken stock (divided)
  • 3 tbsp olive oil (divided)
  • 6 chicken thighs (skin on)

Instruction

  • In a small bowl mix together the paprika, coriander, herbs, allspice if using, garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock into a paste.
  • Put the chicken thighs in a bowl and coat the thighs in the paste.
  • Select the sauté setting of the Instant Pot, add in remaining oil and when hot brown the chicken thighs on both sides (about 3 mins on either side).
  • Remove the chicken thigs from the Instant Pot, and set aside on a plate.
  • Add the remaining chicken stock into the Instant Pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
  • Place the trivet inside before adding the chicken thighs on top of the trivet.
  • Cover your Instant Pot and set the valve to the SEALING position.
  • Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins. 
  • Cook till done then let the steam release naturally about 10-15 mins before opening.
  • Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 74C (165 F)). You can recook for a further 5 mins if not.