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Place a cup/240ml of water into the bottom of your instant pot inner pot. Add your steamer basket or trivet. Add frozen chicken thighs. Place the lid on the instant pot, set the valve to sealing and cook for 25 minutes on manual pressure cook.
Load seasonings into a small bowl and mix.
When the instant pot beeps, manually release pressure. Brush your seasoning over the skin of your just cooked chicken thighs.
Replace the instant pot lid with the air fryer lid. Set the time to 10 minutes with a temperature of 260c/500f. Then you will have crispy skin. If it is not crispy enough for you, add a little extra virgin olive oil spray and cook for another 3 minutes. Use kitchen tongs to remove the chicken thighs as they will be very hot. Load onto plates and serve with your favourite sides.