Remove excess moisture from chicken thighs with paper towels before the final sear to achieve a golden, crispy skin that locks in juices and enhances browning.

Toast the red pepper flakes, oregano, and paprika in hot olive oil for 30 seconds before adding liquid to release their essential oils and intensify the peri peri flavor profile.

Add lemon juice during cooking and finish with fresh orange zest after searing to layer bright, complex citrus notes that complement the heat and spice beautifully.

Cook bone-in chicken thighs at high pressure for just 12-14 minutes; overcooking will result in dry meat despite the sauce, as thighs require less time than breast meat.

Use the sauté function after pressure cooking to reduce the sauce by 20-30% before the final sear, concentrating flavors and creating a glossy coating that clings perfectly to the meat.