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INSTANT POT CHICKEN THIGHS
Ingredients
For the chicken:
* 2 tablespoons olive oil
* 8 medium or large chicken thighs, bone-in and skin-on
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried thyme
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon dried parsley
* several pinches each of salt and pepper
* 1 cup chicken stock
For the gravy:
* 1/4 cup all purpose flour
* 1/2 cup cool water
* 2 tablespoons white wine (optional)
* 1/4 teaspoon smoked paprika
* salt and pepper (to taste)
* 1 tablespoon butter
Instructions
For the chicken:
* Heat your Instant Pot to saute mode and add the olive oil.
* Pat the chicken thighs dry on all sides with some kitchen paper towels.
* Mix the rosemary, thyme, paprika, garlic powder, parsley, and salt and pepper in a small bowl and rub it onto the chicken thighs, on all sides.
* Once the pot is hot, add the chicken thighs in one layer and let the skin brown for about 3-4 minutes on all sides. You'll probably have to brown only 3 at a time to avoid overcrowding.
* Brown the chicken thighs in batches, as to not overcrowd the pot. Once one batch is done, remove them to a plate and brown the next batch on all sides.
* Gently remove all the chicken thighs from the Instant Pot and pour in the chicken stock, scraping loose any bits off the bottom of the pot.
* Place the chicken thighs gently on the trivet (you can layer them here a little bit if necessary) and place the trivet into the Instant Pot, and seal the lid.
* Set the valve to sealing and cook on high pressure for 10 minutes.
* After the cooking is finished, let the Instant Pot release naturally for 5 minutes before turning the valve to vent and release any remaining pressure.
* Remove the chicken pieces by lifting the trivet out of the Instant Pot and placing it on a plate for the chicken to rest for several minutes while you make the gravy. Cover the chicken loosely with foil as it rests.
For the gravy:
* Pour the liquid left in the Instant Pot into a glass measuring cup or a bowl and skim off any unwanted fat.
* Add the liquid back into the Instant Pot set to saute mode.
* Whisk together the flour and water and add it to the juices in the Instant Pot, whisking well to combine.
* Add the wine (if using), and continue whisking for a few minutes as the mixture thickens.
* Add the paprika and salt and pepper to taste.
* Turn off the Instant Pot and strain the gravy into a bowl through a fine mesh sieve to remove any large lumps or chunks.
* Add the butter to the top of the gravy after it's been strained and stir the butter in gently as it melts.
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