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Season the chicken thighs on side one first.
Spray the pot with some cooking spray, and set the sauté function to medium.
Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.
Brown the chicken thighs on each side for about 3 minutes.
Remove the chicken thighs with tongs, and place them on a plate.
Add water, and use a wooden spoon to scrape up any brown bits.
Add the trivet and the chicken thighs back on top.
Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).
Serve with simple side items, or use in casseroles, on top of salads, etc.