Combine BBQ seasoning, salt, and paprika and rub evenly over chicken thighs.

Heat oil in the Instant Pot using the "saute" function. Spread the oil around so it evenly coats the bottom of the pot. When oil is hot and shimmery, carefully place chicken evenly in the bottom Instant Pot and allow to sear for 3-4 minutes on each side.

Remove chicken from the Instant Pot and stir in chicken broth, using a metal spatula to scrape up any little bits that are stuck to the bottom. Add chicken back to the Instant Pot along with the sliced red onion.

Add lid and cook on high pressure for 20 minutes, allowing a 10 minute slow release before doing a quick release.

Remove chicken from Instant Pot and drain off all excess liquid being careful to not drain off the onion. Tip: Don't toss the broth! Save it in a separate container to use for soup or to add liquid back to the chicken when re-heating. Shred the chicken and return to the pot with the onions (see tip below for shredding).

In a small bowl, combine BBQ sauce, mustard, and cider vinegar then pour over the chicken in the Instant Pot. Turn on the sauté function and allow to cook until sauce thickens.

Stir in cilantro and serve.

If you want to caramelize the sauce on the chicken wait to add the cilantro. Line a baking sheet with parchment paper and place the chicken over the top, spreading it out evenly. Broil the chicken for only about a minute or two, watching it very closely. Because there is a lot of sugar in the sauce it will burn easily.Once you see it start to caramelize and darken, remove it from the oven and add cilantro.