Dry Ingredients: Take your dry ingredients and mix in a bowl. Then cover the chicken in the oil before adding the bbq seasoning blend. Stir to well so that the skinless chicken thighs are coated well.

Cooking: Set the electric pressure cooker's sauté function to high. When hot shows, add the chicken and cook for 2-3 minutes on one side before flipping and cooking an additional 2-3 minutes on the other side.

BBQ Sauce: Add your bbq sauce and again mix the chicken around to cover and get some sauce onthe bottom of the pot so that it can clean any burnt portions off before cooking. Pressure cook in the Instant Pot for 5 minutes on high pressure with a quick release pressure.

Shred: Transfer the cooked chicken to a bowl ready to shred before going back in the sauce.

Reduce: While you are shredding the chicken set the instant pot to saute again and reduce the bbq sauce a little for extra flavor.

Broil: This is Optional.  Broil in your oven for a short time to make crispy - put the chicken on parchment paper on a tray - watch it after 3 minutes to make sure it does not burn.