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Place frozen chicken thighs and broth inside the Instant Pot, being mindful not to stack if possible.
Sprinkle evenly with all the seasonings.
Lock and seal the lid.
Using the manual function, cook at high pressure for 15-20 minutes if using boneless chicken thighs (17-22 if using bone-in) and then quick release the pressure.
Check to make sure the chicken is done, which means no more pink inside and/or registers 165°F internally.
Optional: Preheat the broiler. Place the cooked thighs, skin side up, on a rimmed baking sheet. Broil for a few minutes until the skin is crispy.