INGREDIENTS:
2 tbsp olive oil
1/2 tsp ground allspice
1 tsp smoked paprika
6 large chicken thighs bone in and skin on
1 cup chicken broth or stock
1 tsp garlic minced
juice of 1 lemon
2 tbsp honey
1 lb red potatoes chopped
1 tsp of fresh oregano
DIRECTIONS:
In a bowl, combine 1 tbsp of the olive oil with salt, smoked paprika and allspice.
Add in chicken thighs and coat well.
Heat the other 1 tbsp of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about 6 mins total.
Switch off the Instant Pot and remove any excess oil.
Pour in the chicken stock and deglaze the Instant Pot insert.
Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position.
Set the Instant Pot to pressure cook / manual, high pressure for 8 mins.
When done, allow for a 5 mins natural pressure release. Then perform a quick pressure release to remove any remaining pressure. After, remove chicken thighs to baking sheet and broil on high until desired color. Add salt to taste
