Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on Saute mode and allow it to warm for a minute.
Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned. Remove the chicken thighs to a plate.
Turn the Instant Pot off and add 1 cup of water to the bottom of the pot. Use a scraper to remove all of the brown bits from the bottom of the pot. Place the trivet into the bottom of the Instant Pot.
Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes.
Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure.
Once the pin has dropped you can safely remove the lid.
Serve with your favorite sides.
Notes
Store in an airtight container for up to 3 days in the refrigerator.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.