In a large bowl, add chicken thighs, olive oil, grated garlic, salt, pepper and stir with tongs.

On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). During this time chicken will have a chance to marinate.

Add thighs with top side down in a tight single layer and cook undisturbed for 4-5 minutes. It lets thighs get nice browned top.

Using flat and sturdy spatula, lift chicken almost scraping from the bottom and transfer to a plate. Meat tends to stick to stainless steel pot. You just have to brown one side. Repeat with remaining thighs.

Add water and deglaze the bottom to avoid Burn.

Add trivet and place chicken thighs in layers with browned sides up.

Close the lid and turn pressure release valve to Sealing. Pressure cook on High pressure boneless thighs for 5 mins and bone-in for 8 minutes.

Wait for 5 minutes and release remaining pressure using Quick Release method.

Sprinkle chicken with fresh dill or parsley and serve warm with brown rice, quinoa, potatoes or salad.