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Export 10 ingredients for grocery delivery
Step 1
In a bowl, combine 1 tablespoon of the olive oil with salt, smoked paprika and allspice.
Step 2
Add in chicken thighs and coat well.
Step 3
Heat the other 1 tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about 6 mins total.
Step 4
Switch off the Instant Pot and remove any excess oil.
Step 5
Pour in the chicken stock and deglaze the Instant Pot insert.
Step 6
Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position.
Step 7
Set the Instant Pot to manual pressure, high pressure for 8 minutes.
Step 8
When done, allow for a 5 minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.
Step 9
Remove all ingredients from the Instant Pot and set it to sauté mode.
Step 10
Make a paste of 1 tablespoon each cornstarch and water, and add to the Instant Pot.
Step 11
Cook on sauté mode until it thickens, stirring occasionally to prevent burning.
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