In a large bowl, combine all ingredients except for chicken and chicken broth.
Pat chicken thighs dry with a paper towel. Toss chicken into marinade. Cover and refrigerate overnight.
Place trivet in Instant Pot®. Place steamer basket on trivet. Pour in chicken broth.
Arrange thighs on steamer basket and pour extra marinade over the thighs. Lock lid.
Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure
release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.