Step 1

Prepare the chicken by removing any excess skin and visible fat. You may choose to wash the chicken if you want. If you do, ensure that you pat the chicken dry with kitchen towel before cooking.

Step 2

Add the smoked paprika, coriander, sage, garlic granules, salt and pepper together to combine. Sprinkle the spice rub on the chicken on both sides and rub in a little.

Step 3

Sauté the chicken: turn on the instant pot and set to the sauté mode, add olive oil and leave till hot, working in batches if need be, add the chicken thighs skin side down and cook for 3 minutes then flip sides and cook for another 2 to 3 minutes. This is to seal in all the flavours from the amazing simple spice rub.

Step 4

Remove the chicken from the instant pot, add the chicken broth then place a trivet in the pot. Carefully add the seared chicken on top of the trivet. Set the instant pot to cook on high pressure for 6 minutes. Once the timer counts down, leave to natural pressure release for 5 minutes then carefully do a quick release. Open the lid, serve immediately and enjoy. Alternatively, if you would prefer crispy skin, broil or grill for another 2 to 3 minutes. Use the instant pot sauce as desired.