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Cutting Board and Knife
Plate with Two Forks
Heat the Instant Pot on saute mode and add oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil until both sides have browned. Remove from the Instant Pot and set aside.
With the machine still on, deglaze the Instant Pot with 1/2c chicken broth or bone stock. Scrape off all of the little bits that have stuck to the bottom of the pan with a wooden spoon. Shut of the Instant Pot and place the chicken thighs back inside, right into the 1/2c chicken stock.
Add the chopped vegetables to the Instant Pot along with the garlic, thyme and rosemary. Pour in the chicken broth or bone stock, careful not to add more than the max fill line. Close the lid and turn the steam release valve to the sealed position.
Turn the Instant Pot onto the High Pressure setting and cook for 25 minutes. Once the cooking time is complete, you can very carefully, using the necessary safety precautions, quick release.
Use a slotted spoon to pull the chicken thighs from the Instant Pot and place on a plate. Shred the chicken with two forks then stir back into the soup. Serve hot and enjoy!