Pat chicken thighs completely dry before the sauté step to achieve a golden, caramelized exterior that locks in flavor and creates depth in your BBQ sauce.

Allow 10 minutes of natural pressure release after cooking instead of quick release to keep the chicken incredibly tender and prevent the meat from becoming tough.

Use the sauté function to reduce excess liquid after cooking for 3-5 minutes, allowing the BBQ sauce to concentrate and coat the chicken with a glossy, restaurant-quality finish.

Always choose bone-in, skin-on chicken thighs as they provide superior moisture retention and develop richer, more complex flavors compared to boneless cuts during pressure cooking.

Bloom the all-purpose seasoning in the hot pot for 30 seconds before adding liquid to amplify its aromatic compounds and create a more flavorful foundation for your dish.