In a large bowl or extra large ziplock bag, season the chicken evenly on all sides with the salt, pepper, oregano, basil, and paprika.
Turn the Instant Pot to SAUTE, then add the olive oil. Once the oil is heated up (should only take a minute), add the garlic and sauté for one minute, just long enough to slightly soften the garlic.
Add the seasoned chicken to the pot and sauté, browning the chicken just slightly on all sides. You may need to work in batches so as not to overcrowd the pot.
Remove the chicken from the pot and transfer to a plate. With the Instant Pot still in SAUTE mode, pour in the chicken broth and use a wooden spoon to scrape up any brown bits at the bottom of the pot until there are no more brown bits sticking to the pot.
Press CANCEL. Place a trivet or rack into the pot. Now you can either stack the chicken in one layer so they all fit into the pot (they may need to be almost on their sides to fit). Or, you can place 3 to 4 chicken pieces laying down skin side up on the rack. Then place another rack on top of those pieces and place the remaining 3 to 4 pieces of chicken on top of that second rack.
Secure the lid, making sure the knob is set to SEALING. Press PRESSURE COOK (or MANUAL, depending on your Instant Pot), select HI, and set the time for 10 minutes. The Instant Pot will take about 6 to 8 minutes to come to pressure, then it will start counting down the 10 minutes.
While the chicken is cooking, make the cornstarch slurry. In a medium bowl, whisk together the cornstarch plus 2 Tablespoons of water, until well combined. Set aside.
When the 10 minutes are up, the Instant Pot will beep and begin counting up. Allow for NATURAL RELEASE for 5 minutes. Then QUICK RELEASE.
Once all of the pressure has been released, the pressure release valve will go down. Carefully open the lid and hit CANCEL to stop the pressure cooking.
Select SAUTE, then pour the cornstarch slurry into the pot. Whisk the slurry with the remaining chicken juices, and allow the liquid to come to a boil. Whisk and boil until the sauce has thickened, which should take anywhere from 2 to 5 minutes. Hit CANCEL to end the SAUTE mode.
Pour the gravy over the chicken just before serving.
Video
Notes
Chicken: The measurements and timing in this recipe are for 6-8 bone-in, skin-on chicken thighs. If you are using anything else, you will need to adjust the cooking time accordingly. Bone-in, skin-on (or skinless) chicken thighs: 10 min HI, 5 min natural release Boneless, skinless chicken thighs: 8 min HI, 5 min natural release Frozen chicken thighs: add 4 to 5 minutes of pressure cooking time to the aboveArranging chicken in the pot: I find it's best to place a trivet or rack on the bottom, place 3 to 4 chicken pieces laying flat on that rack, then place another rack on top of those pieces of chicken, and place the remaining 3 to 4 pieces of chicken on top of the top rack. This way, all sides of each piece of chicken will be exposed to the pressure cooking and cook evenly. Doneness:Chicken is considered fully cooked when a meat thermometer inserted into the meaty part of the chicken reads 165°F. When done, transfer the chicken to a plate.