Ingredients
2lbchicken thighsbone-in, skin on
1tbspolive oil
1tsplemon pepper
½tsprosemary
½tspgarlic powder
½tsppepper
1¼cupschicken broth
3slicesonionthick
Preparation
Combine spices in a small bowl. Season chicken with spice mixture.
Turn a 6-quart Instant Pot onto saute. Add olive oil and heat 1 minute.
Place ½ of the chicken skin side down in the instant pot and cook 3 to 4 minutes or until crisp and it releases easily from the pan. Repeat with remaining chicken adding more oil if needed. Turn Instant Pot off.
Add chicken broth to the bottom of the pot and scrape any brown bits. Add onion slices.
Place the trivet in the Instant Pot and place thighs skin side up on the trivet.
Select manual and cook on high pressure for 9 minutes. Allow to naturally release for 5 minutes. Release any remaining pressure.
