Set your Instant Pot to the Sauté function and add a splash of oil. Season fresh chicken thighs generously with salt and pepper, then place them skin-side down in the pot. Sear for 3-4 minutes until golden brown. Flip and repeat on the other side, then remove the thighs and set aside.

Pour in your chosen liquid, such as chicken broth or apple juice. Using a wooden spoon, scrape the bottom of the pot to lift flavorful browned bits, ensuring rich flavor for your chicken.

Place the trivet inside the Instant Pot and arrange the seared chicken thighs on top, skin-side up. Secure the lid with the vent set to Sealed. Cook on high pressure for 10 minutes for fresh, or 15 minutes for frozen thighs.

Once cooking is complete, allow the pot to naturally release pressure for about 5 minutes. After that, switch the vent to Venting to release remaining steam cautiously.

Check that your chicken thighs have reached an internal temperature of 165°F (74°C). If needed, switch to Sauté for a few extra minutes. Let thighs rest for 5 minutes before serving.