Ingredients

The following ingredients have 6 Servings
  • 2 lbs of chicken thighs (boneless and skinless)
  • 2 tbsp extra virgin olive oil
  • 1-2 large garlic cloves (grated)
  • 3/4 tsp salt
  • Ground black pepper (to taste)
  • 1 cup water

Instruction

  • In a large bowl, add chicken thighs, olive oil, grated garlic, salt, pepper and stir with tongs.
  • On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). During this time chicken will have a chance to marinate.
  • Add thighs with top side down in a tight single layer and cook undisturbed for 4-5 minutes. It lets thighs get nice browned top.
  • Using flat and sturdy spatula, lift chicken almost scraping from the bottom and transfer to a plate. Meat tends to stick to stainless steel pot. You just have to brown one side. Repeat with remaining thighs.
  • Add water and deglaze the bottom to avoid Burn.
  • Add trivet and place chicken thighs in layers with browned sides up.
  • Close the lid and turn pressure release valve to Sealing. Pressure cook on High pressure boneless thighs for 5 mins and bone-in for 8 minutes.
  • Wait for 5 minutes and release remaining pressure using Quick Release method.
  • Sprinkle chicken with fresh dill or parsley and serve warm with brown rice, quinoa, potatoes or salad.