Seasoned Chicken Thighs.....Instant Pot Style with Options

Seasoned Chicken Thighs

1 to 2 T. canola oil

4 to 8 skinless chicken thighs

salt and pepper, to taste
granulated garlic, to taste
granulated onion, to taste
1 1/2 c. water, in the instant pot 
Chicken Gravy
1/4 c. clear jel or cornstarch
1 c. milk
1 t. chicken bouillon
1 to 2 t. Kitchen Bouquet browning & seasoning sauce 
Honey Garlic Sauce

1/3 c. honey

4 cloves garlic, minced

1/2 c. soy sauce 

1/2 c. ketchup

1/2 t. dried oregano

2 T. chopped fresh parsley OR 1 T. dried parsley
Generously sprinkle chicken thighs with salt, pepper, garlic and onion.  

Turn on the Instant Pot to saute mode.  Add the oil and seasoned chicken thighs.  Cook for 2 to 3 minutes per side.  Remove chicken from instant pot.  Pour 1 1/2 c. water into the instant pot.  Place rack in instant pot and place the chicken on the rack.  
Seal up the lid and cook in poultry mode for 15 minutes or on High for 15 minutes.  Allow pressure to release naturally for 5 minutes, then release remaining pressure and remove the lid.  

For seasoned chicken thighs.....serve as is 
OR 
For chicken gravy over the top..... thicken the remaining broth left in the instant pot.  Remove the rack and mix 1/4 c. clear jel with 1 cup milk.  Return instant pot to saute mode and stir in the milk mixture and bouillon and Kitchen Bouquet, stirring until thickened, about 3 to 4 minutes.  Serve over the top of the chicken thighs.  
OR
For Honey Garlic Chicken Thighs.....

While chicken is cooking…..In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; stir well and set aside. You can warm it up in the microwave if you want or put it back in the instant pot on saute.  

Transfer chicken to a serving plate and spoon the sauce over the chicken.  

Serve with rice, cooked in an instant pot.