Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 3–3.5 lbs / 1.4–1.6 kg)
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil (30 ml)
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth (240 ml)
  • 2 tbsp tomato paste (30 g)
  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tsp dried oregano
  • 1 tsp chili flakes (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
  3. Rub the spice mix evenly over all sides of the chicken thighs.
  4. Set Instant Pot to 'Sauté' mode and heat olive oil until shimmering.
  5. Add chicken thighs skin-side down; cook until skin is golden and crisp, about 4–5 minutes.
  6. Flip and sauté the other side for 2 minutes. Remove and set aside.
  7. Add sliced onions to the pot and sauté until softened, about 3–4 minutes.
  8. Stir in minced garlic and cook for another minute until fragrant.
  9. Pour in chicken broth, scraping up browned bits from the bottom with a wooden spoon.
  10. Stir in tomato paste, soy sauce, Worcestershire sauce, oregano, and optional chili flakes.
  11. Return chicken thighs to the pot, placing them on top of the sauce, skin-side up.
  12. Secure the lid and set the Instant Pot to 'Pressure Cook' or 'Manual' on high pressure for 10 minutes.
  13. Allow the cooker to release pressure naturally for 10 minutes, then carefully quick-release any remaining pressure.
  14. Remove chicken thighs and set on a serving plate.
  15. Optional: Set the Instant Pot to ‘Sauté’ mode and simmer the sauce for 5 minutes to thicken.
  16. Taste the sauce and adjust seasoning if needed.