Instant Pot Paprika Chicken Thighs with White Beans and Olives

Instructions

1. 1

   1. Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon salt, black pepper, and half of the smoked paprika.

2. 2

   2. Turn the Instant Pot to Sauté mode and let the inner pot heat for 2 minutes. Add 1 tablespoon olive oil and brown the chicken in batches for 2 to 3 minutes per side, until lightly colored. Transfer to a plate.

3. 3

   3. Add the remaining tablespoon of olive oil, the onion, and the red bell pepper. Sauté for 4 minutes, stirring. Add the garlic, remaining smoked paprika, cumin, and oregano, and cook for 30 seconds more to bloom the spices.

4. 4

   4. Pour in the orange juice and scrape the bottom of the pot well with a wooden spoon to release any browned bits. Add the crushed tomato, chicken broth, orange zest, bay leaf, and remaining salt.

5. 5

   5. Return the chicken to the pot along with any juices from the plate. Close the lid, set the valve to sealing, and cook on High Pressure for 12 minutes.

6. 6

   6. When the cooking time ends, let the pressure release naturally for 10 minutes. Then carefully release any remaining pressure.

7. 7

   7. Open the lid, remove the bay leaf, and stir in the cooked white beans and green olives. Turn Sauté mode back on and cook for 3 to 4 minutes, stirring gently, until the beans are heated through and the sauce thickens slightly.

8. 8

   8. Taste and adjust salt if needed. Turn off the Instant Pot, stir in the fresh parsley, and serve hot. If you want to hold it warm, use the Warm setting, which commonly stays around 140-172 °F / 60-78 °C depending on the model.