Step 1

Season the chicken thighs on side one first.

Step 2

Spray the pot with some cooking spray, and set the sauté function to medium.

Step 3

Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.

Step 4

Brown the chicken thighs on each side for about 3 minutes.

Step 5

Remove the chicken thighs with tongs, and place them on a plate.

Step 6

Add water, and use a wooden spoon to scrape up any brown bits.

Step 7

Add the trivet and the chicken thighs back on top.

Step 8

Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).

Step 9

Serve with simple side items, or use in casseroles, on top of salads, etc.