Step 1

Salt both sides of the chicken and let it sit for 20 at room temperature, don't skip this, it will really enhance the flavor.

Step 2

Add the chicken thighs to a ziplock bag along with the remaining marinade ingredients, rub it well in to the chicken, remove the excess air from the bag before you close it, and let marinate for at least 4 hours or up to overnight. (I like to turn the ziplock bag over on the shelf in the fridge halfway through the marinate time. This allows the marinade to drain to the other side and more evenly marinate all the chicken pieces.

Step 3

Remove the chicken and keep the ziplock bag with the remaining marinade. Add 1/4 cup water to the remaining marinade and to clean out the bag a little, this will be your liquid to pressure cook the chicken.

Step 4

In a large cast iron skillet, add 1 tbsp olive oil and turn onto a medium heat. When hot add the chicken thighs skin side down and cook for about 8-10 minutes until skin is browned, then turn and brown the other side for about 2 minutes.

Step 5

If you prefer you can use the saute function in your pressure cooker to brown the chicken, but sometimes I find it sticks and it's simpler to brown skin on thighs in my cast iron skillet.

Step 6

Deglaze the pan you cooked the chicken in with the remaining marinade then add the deglazed liquid to your pressure cooker and place the chicken in the liquid on the base of the pressure cooker, skin side up.

Step 7

Lock the lid and turn the pressure valve to 'sealed', then pressure cook for 8 minutes.

Step 8

When the cook time is up allow the pressure to drop fully before opening the lid. This will take approximately 10-15 minutes.