Ingredients:

  • 2 pounds bone-in, skin-on chicken thighs (or breasts, if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup low-sodium chicken broth
  • Fresh parsley, for garnish

Instructions:

  1. Pat the chicken dry with paper towels.
  2. Rub the olive oil on the chicken, then season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. Heat the pressure cooker on 'Sauté' mode and add seasoned chicken, skin side down. Sear for about 4 minutes until golden brown.
  4. Flip the chicken and cook for another 3 minutes.
  5. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
  6. Close the pressure cooker lid securely and set to high pressure. For thighs, set the timer for 12-15 minutes.
  7. Allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually. Check the internal temperature.
  8. Remove chicken from the cooker, let it rest for a few minutes, and garnish with fresh parsley before serving.