Chicken Thighs

Season the chicken thighs on both sides with paprika, salt, and pepper.

Place the sliced onion and peeled garlic cloves in the bottom of the pressure cooker pot.

Pour the water into the pot.

Place a trivet or steamer basket inside the pot, above the water and aromatics.

Arrange the seasoned chicken thighs on the trivet. For fresh thighs, place them in a single layer. For frozen thighs, stack them vertically like books on a shelf to ensure even cooking.

Secure the lid, set the valve to the sealing position, and set the pressure cooker to cook on high.

Cook for 10 minutes for fresh boneless thighs, 12 minutes for fresh bone-in thighs, or 14 minutes for frozen thighs.

Once the cooking time is complete, carefully release the pressure.

Open the lid and use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C).

If the chicken is not yet at temperature, replace the lid and let it rest on the 'keep warm' setting for 5 minutes to allow residual heat to finish cooking it.

Remove the cooked chicken from the pot. Serve whole, or shred for use in tacos, salads, or other dishes.

Reserve the flavorful broth left in the pot for making homemade chicken soup.