Preheat Instant Pot by pressing the sauté button.

Pour a few tablespoons of sauce into the instant pot pan and add chicken thighs.

Turn off the sauté feature.

Pour half of the sauce left in the jar over the chicken, then add water. Make sure the chicken is fully covered. Set the rest of the sauce aside.

Close the Instant Pot lid and make sure the pressure release valve is turned to sealing.

Press manual, high pressure for 8 minutes.

It will take 10 -12 minutes for your instant pot to pre-heat. Then it will start pressure cooking for 8 minutes.

When it’s done cooking, turn the valve to released the pressure. Carefully remove the lid.

Heat remaining sauce in the microwave.

Shred or slice the chicken and place onto a serving plate, spoon the heated sauce over the top of the chicken.

Serve with Jasmine Rice and warm Naan (flat bread).