1. Season the chicken thighs liberally with salt and pepper.
2. Measure 1 cup water into the bottom of your Instant Pot insert. (*1 and ½ cups for an 8-quart Instant Pot.)
3. Stir in the liquid smoke.
4. Put the trivet or a steamer basket on top of the water. Put the thighs on top of the trivet in a single layer.
5. Seal the Instant Pot and set the valve to sealing. Set the Instant Pot to pressure cook on high for 10 minutes (14 minutes if frozen).
6. Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
7. Once the pressure button drops, remove the lid.
8. Remove the chicken thighs, trivet, and the water. Discard the water (or save to use as cooking broth).  Brush the chicken with the BBQ sauce. 
9. Set the Instant Pot to Sauté. Add the oil.
10. Return the sauced chicken to the pot and cook, with pot uncovered, until the sauce is caramelized and the chicken begins to brown in spots, 2-3 minutes per side.

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