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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.