Trim the excess skin and fat from the chicken fat. Then in a small bowl, mix salt, black pepper, paprika, and dried oregano. Set aside.
Preheat the instant pot by setting it on the sauté function. While the instant pot is preheating, season the skin-sides of your chicken thighs.
Once the instant pot is preheated (about 3 minutes), add the oil and butter. Once the butter has melted, add the minced garlic and cook, frequently stirring until the garlic becomes fragrant, about 30 seconds.
Using a pair of tongs, carefully add the chicken thighs to the instant pot skin-side down. Sauté the chicken thighs for about 3 minutes. Using two spatulas or a pair of tongs, flip the chicken over. Continue to sauté for another 3 minutes. Cancel the sauté function.
Place a trivet in the bottom of the instant pot. Next, set the chicken thighs on top of the trivet. Pour the chicken stock into the instant pot.
Place the lid on the instant pot, lock, set valve to sealing position, and press manual for 10 minutes. Allow the instant pot to naturally release, about 10-15 minutes.
When the timer goes off, carefully open the instant pot away from your face to avoid burns. Place the chicken thighs on a plate and allow them to let rest. Please note to use a digital instant-read thermometer to check the temperature of the chicken. The temperature should read 165 degrees. Place the chicken back in the instant pot for an additional 2 minutes for every 5 degrees below 165 degrees until the chicken is finished cooking.
*For frozen chicken thighs instructions please read the article.
Optional step: Transfer the chicken to a foil-lined baking sheet, for crispier skin. Broil the chicken in the oven for 3-5 minutes. Enjoy!
Placing the chicken thighs on a trivet in the instant pot after sautéing keeps the chicken thighs from sitting in chicken broth in the bottom of the instant pot while cooking. The trivet will help secure your chicken's crispy skin.
To prepare an easy homemade gravy, simply take a small bowl and whisk one tablespoon of cornstarch with 1/4 cup of water. Blend until there are no lumps. Add this liquid to the chicken broth in the bottom of your instant pot after the chicken thighs have been removed, and the pot is still warm. Stir until thickened.