Step 1

Season thighs liberally with salt and pepper.

Step 2

Measure 1-4 cups water into the bottom of your Instant Pot insert.*

Step 3

Add onion and garlic to Instant Pot, if using.

Step 4

Put the trivet or a steamer basket on top of the water/veggies. Put the thighs on top of the trivet in a single layer (it’s okay if they overlap a little bit but not much).

Step 5

Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for the times listed in notes.

Step 6

Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.

Step 7

Once the pressure button moves down, remove lid. Remove chicken thighs. Strain liquid if desired for use as a stock.