Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs
  • 1/2 tablespoon seasoned salt
  • 1 tabelspoon oil
  • 1 1/4 cup water (divided)

Instruction

  • Season your chicken thighs with the seasoned salt. 
  • Turn the pressure cooker to the Saute Function and let heat. Add in 1 tablespoon oil. Once the oil has heated, place your chicken thighs, skin side down, in the instant pot to sear. Sear the chicken thighs until the skin is browned, about 2-3 minutes. Flip and sear for an additional 1-2 minutes.
  • Once you have seared your chicken thighs, remove the thighs from the inner pot of your pressure cooker and place on a plate. Turn the Instant Pot OFF.
  • Pour in 1 cup water for 6 quart Instant Pot or 1.5 cups of water if using an 8 quart Instant Pot. Scrape up any browned bits on the bottom of your instant pot.
  • Place trivet inside instant pot and the seared chicken thighs onto the trivet and seal to close. 
  • Cook on high pressure for 8 minutes for bone-in chicken thighs and 6 minutes for boneless chicken thighs.
  • Let pressure release naturally for 5-10 minutes. 
  • Do a quick release of any remaining pressure and check chicken thighs to be sure a temperature of 162-165 degrees has been reached. Let chicken rest on cutting board or plate for juices to redistribute and to fully reach a safe internal temperature of 165 degrees.