Step 1

In a large bowl, add chicken thighs, olive oil, grated garlic, salt, pepper and stir with tongs.

Step 2

On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). During this time chicken will have a chance to marinate.

Step 3

Add thighs with top side down in a tight single layer and cook undisturbed for 4-5 minutes. It lets thighs get nice browned top.

Step 4

Using flat and sturdy spatula, lift chicken almost scraping from the bottom and transfer to a plate. Meat tends to stick to stainless steel pot. You just have to brown one side. Repeat with remaining thighs.

Step 5

Add water and deglaze the bottom to avoid Burn.

Step 6

Add trivet and place chicken thighs in layers with browned sides up.

Step 7

Close the lid and turn pressure release valve to Sealing. Pressure cook on High pressure boneless thighs for 5 mins and bone-in for 8 minutes.

Step 8

Wait for 5 minutes and release remaining pressure using Quick Release method.

Step 9

Sprinkle chicken with fresh dill or parsley and serve warm with brown rice, quinoa, potatoes or salad.