Ingredients:

  • 1.5 lbs frozen chicken thighs, boneless skinless
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup chicken broth

Instructions:

  1. Pour the chicken broth into the bottom of the Instant Pot liner and place the stainless steel trivet inside.
  2. Rub olive oil over the frozen chicken thighs and coat them generously with the garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Arrange the seasoned thighs on the trivet in a single or double layer.
  4. Close the lid, set the steam release valve to 'Sealing', and select Manual/Pressure Cook on High for 12 minutes (for individual thighs) or 15 minutes (for thick frozen blocks).
  5. Allow the pot to sit undisturbed for a 10-minute Natural Pressure Release (NPR), then flip the valve to 'Venting' to release remaining steam.
  6. Verify the internal temperature of the chicken has reached 165°F (74°C) using a meat thermometer.