How to Brown Skin-On Chicken Thighs in the Instant Pot Without Sticking?

@bushra - SAUTÉ AND COOKING LEVELS
This is about sautéing in all the IPs. If you have an older model IP, like the LUX or the older DUO, you may have the ADJUST button for the 3 cooking levels. On the newer IPs, just press the SAUTÉ button several times (or use the dial) until you get the level you want …….
- use “Less” mode for simmering, thickening, reducing liquids and for foods that may burn easily;
- use “Normal” or “Medium” mode for searing;
- use “More” mode for browning and stir-frying.
***Some newer models (like the CRISP models) only have “Hi” and “Low” with some having a Custom feature. So, be sure to check your User Manual)***
After you set the SAUTÉ function to the level you want (less, normal or more), it will start heating up the pot. DO NOT PUT IN YOUR OIL/butter, etc. (if using) YET! When it reaches the temperature for the setting, the display will show “HOT”. You THEN put in the oil, butter, etc. (if using), wait a minute or two for the oil to heat (usually will start shimmering), put in whatever you are cooking, let it brown until it will turn easily without sticking to the bottom of the pan, turn and brown other side the same way, cancel SAUTÉ and then continue per whatever the recipe you are using says to do.
During sautéing, the lid needs to be opened at all time to avoid pressure building up. If the lid is closed, the display may show a flashing “Lid”.
After sautéing and before pressure cooking, you need to deglaze the inner pot. Deglazing involves adding a thin liquid like wine, water or broth to the hot surface and scraping the bottom with a silicone scraper or wooden spatula to remove the caramelized and brown bits that are stuck. Leave the bits in the liquid to add flavor. Then, be sure to CANCEL before setting your “Pressure Cook” time.
During the sauté process, the display may periodically show “HOT” again as it heats up to temperature again.
Also, the SAUTÉ function, on most older models, has a 30 minute automatic timer and will shut off when the 30 minutes is reached. Don’t panic! If you need more time, just press CANCEL and then SAUTÉ again for another 30 minutes! Some of the newer models allow you to set a time longer than 30 minutes.
You will still have to experiment a bit to see which levels work best for what you want to do. Each IP model seems to be a bit hotter or cooler. The newer models seem to be hotter.
 
I pressure cook the chicken in my IP for 13 minutes, with a long natural release. Then, I roll it in batter, and brown it with my panini grill. Result is tender & moist, with a tasty crunch on the outside. You can do skinless or with skin left on. (usually doing 8 thighs or 8 breasts, loosely stacked in the wire rack, 8 qt Duo, 2 cups water in bottom)
 
Here's what I do, very little if any sticking. Turn pot on to saute. When it says hot, add my oil. Then about a minute later, add my chicken.
 
Iv never done chicken I air fry mine. But I always saute my pork tenderloin and it always comes out browned after 2 mins
 
I’m sure someone mentioned that you need to wait until it reads “Hot” before adding the oil and then leave the meat there until it releases easily.
 
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