• In a small bowl, mix all seasonings together and set aside. Next, spread the seasonings on both sides of the chicken thighs. Make sure the seasonings are fully covering every inch of the thighs. Turn on your Instant Pot to the Saute setting. Put your bacon grease or whatever oil you choose, into the pot. Let this heat up and start placing your thighs in to sear on both sides. This is not to cook them, just lock in flavor. You will need to have a plate or cookie sheet to lay these on after they get done searing. (I have the larger Instant Pot, so I could get about 4 thighs at a time.) You will want to pay close attention so they don't burn. If you notice the thighs are sticking, add a splash of chicken broth and take a spoon to scrape all the stuff off the bottom. Sometimes, I have to add a bit more oil as well, to help with sticking. Now, continue and finish searing the rest.
• When all thighs have been seared on each side, make sure all those little crumbs on the bottom of the pot are scrapped off and not stuck. (This prevents burning and releases all the flavor to the broth.) Now, pour the rest of the broth and water into the pot and place ALL thighs into the broth. I try and make sure most all of the thighs are covered in the broth.
• Place the lid on and High Pressure the thighs for about 40-45 minutes. When the timer goes off, do a quick release of steam and check to see if the meat can be easily taken off the bone. If it is still slightly tough, return the lid and high pressure another 3-5 min. (Remember, we are going to use this meat for meal prepping and want it tender enough to easily take off the bone.) When the meat is done, take it out to cool. Turn off the Instant Pot.

How to reserve the broth for Chicken and Dumplings

• You will want something, like a colander, and place it over a large bowl or pot. All the green pepper, celery, and onion need to be separated and discarded from the Chicken Broth/Stock. Pour the liquid into the colander to catch all the vegetable pieces. Let the broth cool and store in refrigerator until time to make the Chicken and Dumplings. Having the chicken and broth all done will make Dinner quick and easy!

Taking the Chicken off the bone and storing for your next 3 dinners

• For this, you will need two medium size bowls. One for the chunked chicken and one for the scraps of bones & fat. Once the thighs have cooled off a bit, start separating the fat from the chicken and place in the scrap bowl. Next, take a fork (I find using my fingers works best) and start taking all the Chicken off the bone. I chunk up the meat as I go and place in my bowl. (You will want bite sized chunks of chicken for these 3 recipes.)
• When finished, get 2 gallon plastic bags, 1 Quart size bag, and 1 sandwich bag ; label them:

  Bags #1 (quart bag & sandwich bag) will be Chicken & dumplings w/2 Cups Chicken in the quart bag & diced onion & carrot in the sandwich bag.

  Bag #2 will be Chicken, onion and spinach stir fry with 1 1/4 cups chicken & one diced onion.

  Bag #3 will be Chicken, broccoli, and rice casserole with about 1 1/2-2 cups chicken (or whatever chicken is left), one diced onion, 2 cups cooked rice, and chopped broccoli.

  Place all bags or containers in the refrigerator for your next 3 easy dinners.