​Instant Pot Chicken Thighs

I haven't seen a recipe that made chicken thighs in the Instant Pot this way, so I was excited to give it a try! I doubled the ingredients below for meal prep purposes and used a combination of cinnamon and ground cloves as an allspice substitute. However, that substitute stood out to me some while eating the chicken, so I would recommend just omitting if you don't have allspice. Some other notes I had were that I definitely didn't brown the thighs enough because they still came out falling apart. Also, my chicken turned out on the dry side, which is unheard of for an Instant Pot meal. I either cooked the chicken for too long (I increased to 25 minutes) or it's because the chicken is not really cooked in the liquid. Not sure what did me in, but I don't think I can give this recipe a fair assessment since I had a couple goofs. It was still pretty quick and simple for a meal prep recipe though, and I did still enjoy eating it all week long. Let me know if you give this one a try and what you think! ​​

​​Instant Pot Chicken Thighs
Ingredients:

• 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
• 3/4 cups chicken stock divided
• 3 tbsp olive oil divided
• 6 chicken thighs 

Directions:

1. 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.
2. Put the chicken thighs in a bowl and coat the thighs in the paste.
3. 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).
4. Remove the chicken thighs from the Instant Pot, and set aside on a plate.
5. 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.
6. Place the trivet inside before adding the chicken thighs on top of the trivet.
7. Cover your Instant Pot and set the valve to the SEALING position.
8. Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins. 
9. Cook till done then let the steam release naturally about 10-15 mins before opening.

Original recipe found here