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.