Pat both sides of each chicken thigh dry, then sprinkle the skin side liberally with salt and pepper.

Heat the 2 Tbsp. olive oil in the Instant Pot on the saute setting until it’s very hot. It will look more runny than olive oil at room temperature, and should move very quickly across the bottom of the pot when you tilt it.

Place the chicken thighs skin side down in the bottom of the pot and let them cook for 5-6 minutes, or until they are golden brown and the skin looks crispy. The browner the skins, the more flavor your chicken will have. Flip them over and let the other side cook for another 2 minutes, then remove them to a plate.

Pour in the cup of chicken broth and scrape the bottom of your pot with a wooden spoon or rubber spatula. This removes any browned bits that have cooked onto the surface, and leaving them may cause the instant pot to give you a burn warning.

Add the chicken thighs back into the pot and place the lid on top with the steam valve set to “sealing.” Turn on the pressure cook setting (it’s called manual on some pots) on high pressure for 10 minutes. The pot should come to pressure quickly since it’s already fairly hot.

While the chicken is cooking, whisk all of the sauce ingredients together.

When the chicken has finished cooking, allow it to release the pressure manually. If you are short on time, you can manually release the pressure after 5 minutes. Once the pressure pin has dropped, remove the lid and put the chicken on a plate.

Turn the Instant Pot back to saute and allow the liquid inside to begin bubbling. Whisk in the sauce mixture and allow it to bubble and thicken, stirring occasionally to prevent the cornstarch from lumping. This should take about 5 minutes.

Serve the chicken over pasta or rice and smother with the sauce. Garnish with more basil, parmesan cheese, or freshly cracked pepper if you wish.