Season chicken thighs generously with salt and pepper on both sides.

Set your Instant Pot to Sauté mode and add vegetable oil.

Once hot, place chicken thighs skin-side down in the pot and brown for about 3 minutes. Flip and brown the other side for another 3 minutes. Work in batches if necessary to avoid overcrowding.

Remove browned chicken to a plate and set aside.

Add chicken broth to the Instant Pot and scrape the bottom to deglaze, removing any stuck bits (important to prevent the 'burn' notice).

In a bowl, mix together barbecue sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika.

Return the chicken to the pot and pour the barbecue sauce mixture over the top.

Close the lid, set the valve to 'sealing,' and cook on Manual/High pressure for 12 minutes.

When cooking is complete, allow for a 5-minute natural pressure release, then carefully quick-release the remaining pressure.

Remove chicken to a serving platter.

Optional: For thicker sauce, select Sauté function and simmer the sauce for 3-5 minutes until reduced to desired consistency.

Pour the thickened sauce over the chicken or serve on the side.