In a large bowl, mix together the salt, pepper, garlic powder, onion powder, Italian Seasoning, and smoked paprika. Add 1 tablespoon of olive oil to the bowl. Mix to combine.
Add the frozen chicken thighs to the bowl and mix to coat the chicken thighs.
Add the chicken thighs to the top of the trivet insert or steamer basket. Try to keep the chicken thighs in a single layer, but if they overlap a bit that's ok.
Close the lid of the Instant Pot and set the cooking time to 25 minutes on high pressure. Make sure the vent is set to sealing position.
After 25 minutes of cook time, quick release the steam to release any remaining pressure.
Set your broiler to high. Carefully open the lid & place the chicken thighs on a baking sheet. Broil the chicken thighs for 5 minutes to crisp the skins. Serve immediately.
Instant Pot Chicken Broth
Instant Pot Mixed Berry Jam