• Begin by mixing together the dried oregano, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Generously rub this spice blend all over the chicken thighs, ensuring that you get some of the mixture underneath the skin if you're using skin-on thighs.
• Activate the "Sauté" function on your Instant Pot, and add the olive oil to the inner pot. Once the oil is shimmering, spread it evenly over the bottom. Carefully place the seasoned chicken thighs into the pot, skin side down. Sear them for about 4 minutes on each side until they are beautifully browned. Transfer the chicken to a clean plate and set it aside.
• Deactivate the sauté mode, then pour the chicken broth into the inner pot. Using a spatula, scrape up the browned bits stuck to the bottom. This step is crucial to avoid getting a burn notice during the pressure cooking phase.
• Place the metal trivet inside the Instant Pot and arrange the browned chicken thighs on top, skin side up.
• Secure the lid on the Instant Pot and set the steam release valve to the sealing position.
• For bone-in thighs, cook on high pressure for 10 minutes. The Instant Pot will take around 5 minutes to come to pressure before the cooking time starts counting down. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes.
• For boneless, skinless thighs, set the Instant Pot to high pressure and cook for 8 minutes. As with bone-in thighs, the Instant Pot will take about 5 minutes to reach full pressure. After the cook time ends, let the pressure naturally release for 5 minutes.
• For frozen thighs, refer to the note below.
• After the natural release period, carefully turn the steam release valve to the venting position to release any remaining pressure. Once the float valve drops, cautiously open the Instant Pot lid. To ensure doneness, check that the internal temperature of the chicken has reached 165°F using an instant-read thermometer. If the chicken hasn’t fully cooked, you can use the sauté function to bring the broth to a boil, then turn off the pot and re-cover with the lid to finish cooking the thighs with the retained heat.

To Make Gravy (Optional):

• Take out the chicken and trivet from the pot. If preferred, strain the cooking liquid through a sieve to remove any solids, then return the liquid to the pot. Activate the sauté function and add the butter to the broth.
• In a small bowl, mix 1 ½ tablespoons of cornstarch with 1 ½ tablespoons of water to create a slurry. Gradually stir this slurry into the broth. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally, until the gravy thickens. Remove from heat and serve with the chicken.