Instructions

• Pat the 2 pounds of bone-in, skin-on chicken thighs dry. Evenly season both sides with ½ teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon ground black pepper.
• Turn the Instant Pot to SAUTE. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the pan is hot, proceed to brown the chicken.
• Place the thighs skin-side down and brown for 2–3 minutes until the skin is golden. Flip each thigh and brown the other side about 2 minutes. Work in batches if needed so the pot is not overcrowded. Remove browned thighs and set aside.
• Pour 1 cup chicken stock into the pot. Use a wooden spoon or spatula to scrape any browned bits from the bottom to deglaze the pot.
• Insert the trivet into the Instant Pot. Arrange the browned chicken thighs on the trivet (slight overlap is okay).
• Secure the lid and set the steam valve to SEALING. Select PRESSURE COOK or MANUAL on HIGH pressure and set the time to 10 minutes. The Instant Pot will take several minutes (about 6–7 minutes) to come to pressure before the cook time begins.
• When the cooking program ends, choose one of the following: - For very tender, fall-off-the-bone thighs: allow a natural pressure release until the pressure indicator drops (this may take around 10–15 minutes). - For firmer texture: carefully perform a quick release by moving the valve to VENTING.
• Open the lid away from your face. Transfer the chicken thighs to a serving plate and keep warm.
• (Optional) To reduce and concentrate the sauce: set the Instant Pot to SAUTE and simmer the liquid for a few minutes, stirring and scraping the bottom, until it reaches your desired thickness. Taste and add more salt if needed.
• Spoon the sauce over the chicken and serve.