Place trivet into Instant Pot and add 1 cup of water. Close the lid and set to sealing. Set to manual, high pressure for 12 - 15 minutes. (Please do a test and see if you like how your chicken thighs are cooked for 12 minutes vs. 15 minutes.)
When the Instant Pot has finished cooking, do a quick release. When the pin has dropped, open the lid.
Remove chicken thighs from Instant Pot and place onto a baking dish lined with parchment paper. Make sure thighs are bottoms up. Season with salt, pepper, and optional herbs.
Drizzle the top of the thighs with cooking oil. Broil on the top rack of your oven for 10 minutes.
Keyword Chicken, Instant Pot
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