Salt and pepper the chicken thighs.

Turn the Instant Pot to sauté mode. Add the avocado oil. When the oil is hot, add the chicken thighs. Cook for 2-3 minutes on each side.

Remove chicken thighs from the Instant Pot and set aside on a plate

Add the minced garlic. Sauté the garlic for 1 minute until fragrant.

Next, pour in the chicken broth. Deglaze the pot by scraping the browned bits off the bottom of the pot.

Next, add in the rice and stir it a bit to make sure it’s completely covered with the broth. Then, put the chicken thighs back into the Instant Pot on top of the rice.

Next, place the lid on the Instant Pot and make sure the knob is set to seal.

Hit Manual, and select high pressure. Set the timer to 8 minutes.

When the timer goes off, perform a 5-minute natural pressure release, then release the remaining pressure manually.

Remove the lid carefully. Take out the chicken thighs. Fluff the rice with a fork. Let the chicken rest for 5 minutes before eating.