Sauté Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (roughly 8 mins). Add 1 - 2 tbsp (14g - 28g) unsalted butter, crushed garlic, and a pinch of dried rosemary to the Instant Pot. Sauté for 45 sec to 1 min until fragrant.

Deglaze Instant Pot: Add ¾ cup (188ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Garlic Butter Chicken: Add ⅛ tsp (0.88g) fine table salt and 2 tbsp (30ml) regular soy sauce. Give it a quick stir. Place 4 to 8 chicken thighs with skin side up in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Carefully remove the lid.

Thicken and Season Gravy: Place cooked chicken on an oven tray. Press Cancel button, then Sauté button to heat up the garlic butter sauce. In a small mixing bowl, mix 2½ tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it into the garlic butter sauce one third at a time until the desired thickness. Taste gravy and season with more salt and black pepper if necessary. Drizzle the buttery garlic sauce on the chicken. Then, serve.

Optional Flavor-Boosting Step - Crisp Chicken Skin: Coat chicken generously with butter garlic sauce.Option 1 – Oven or Toaster Oven: Place chicken on an oven tray. Put it under “Broil” function (or highest temperature setting) for a few minutes until the sauce is caramelized.Option 2 – Air Fryer or Air Fryer Lid: Place air fryer basket with the tray on the middle rack in Instant Pot. Layer chicken on air fryer tray. Place Air Fryer Lid on Instant Pot. Press “Airfry” button, set Temperature to 400°F and Cooking Time to 15 minutes. Then, air fry the second batch of chicken in Instant Pot. If you like, drizzle more butter garlic sauce on the chicken. Serve with side dishes and enjoy~