Instant Pot Chicken Thighs (Fresh or Frozen)

Step 1

In a small bowl, combine the paprika, garlic powder, dried oregano, salt and pepper. Rub the spice mixture all over the top and underside of the chicken thighs.

Step 2

Press the "Saute" function and wait until the Instant Pot displays "Hot" about 2-3 minutes. Once hot, pour in 1 tablespoon olive oil and spread over the bottom of the pot. Place half of the chicken thighs in the pot and cook for about 3 to 4 minutes until lightly browned on one side. Remove chicken to a clean plate, and repeat with remaing chicken. Set chicken aside.

Step 3

Pour in the remaining tablespoon of olive oil and stir in the onions, green pepper, and red peppers. Cook for 3 to 4 minutes until starting to brown, but barely transluscent. If you wish, remove a few of the browned onions and reserve them for garnish.

Step 4

Turn "Saute" function off and pour in 1/4 cup of water into the inner pot. Use a flat wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. This will ensure that you do not get a burn warning during the pressure cooking process.

Step 5

Return the chicken thighs back to the Instant Pot, placing them right on top of the onions and peppers. Sprinkle the red chili flakes over the chicken, if using.

Step 6

Close the Instant Pot lid and set the steam release valve to the "Sealing" position. Press "High Pressure/Manual" and set the timer for 8 minutes, or 9 minutes if your chicken thighs are big. The Instant Pot will take about 5 minutes to come to pressure before the cooking time begins.

Step 7

Once the IP is done cooking, allow the pressure to release naturally for at least 10 to 15 minutes.

Step 8

Once done, turn the steam release valve to the venting position to release any remaining pressure. When the float valve drops down, carefully open the lid. Taste and add salt and pepper to taste, if necessary.

Step 9

Remove the chicken from the Instant Pot and place in a serving bowl or platter. If sauce is too thin for your taste, turn on the "saute" function and cook for 5 minutes until sauce reduces and thickens to deisred consistency. Pour sauce over chicken and garnish with chopped parsley, if you wish.