INGREDIENTS
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 lbs chicken thighs
- 1 cup chicken broth
INSTRUCTIONS
- Combine seasonings in bowl and season both sides of each chicken thigh to taste.
- Set the Instant Pot to saute (you can also do this step stovetop) and brown the chicken thighs on each side for 1-2 minutes. This step is optional but seals in flavor.
- Place trivet inside the Instant Pot.
- Pour chicken broth into the pot (directly over the chicken).
- Seal cooker and set to HIGH pressure for 12 minutes (SEE NOTE if planning to shred).
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
- Serve and enjoy!
NOTES
- I browned the thighs using the saute function on the Instant Pot and thought this gave the chicken extra flavor and texture. Browning is totally optional.
- The chicken was cooked nicely at 12 minutes. However, I added 3 minutes to the cooking time to make it more easily shreddable. If shredding, simply shred with 2 forks once cool enough to touch.