Instructions

• Pat the chicken thighs dry with paper towels. Evenly season all sides with the paprika, dried oregano, garlic powder, salt, and black pepper.
• Press SAUTE on the Instant Pot. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the oil is hot, proceed to brown the chicken.
• Add the chicken thighs skin-side down in a single layer (work in batches if they won’t fit without crowding). Brown skin-side down 2–3 minutes until golden, then flip and brown the other side about 2 minutes. Remove browned thighs to a plate and repeat with any remaining pieces.
• Pour 1 cup chicken stock into the pot. Use a wooden spoon or spatula to scrape the bottom of the pot and deglaze, loosening any browned bits.
• Insert the trivet into the pot. Arrange the browned chicken thighs on the trivet (slight overlap is okay).
• Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK / MANUAL on High pressure and set the time to 10 minutes. The Instant Pot will take about 6–7 minutes to come to pressure before the cooking time begins.
• When the cooking program ends, either allow a natural pressure release (recommended for more tender, fall-off-the-bone chicken) or perform a quick release if you need the chicken right away. When the pressure is fully released, open the lid away from your face.
• Transfer the chicken to a serving plate and spoon the pot juices over the thighs. If you prefer a thicker sauce, select SAUTE and simmer the juices until reduced to your desired consistency, stirring occasionally.