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