In a small mixing bowl, stir together the oregano, paprika, garlic powder, salt and pepper.  Rub this seasoning mixture on both sides of the chicken thighs.

Turn the instant pot on the sauté setting.  Add the butter and cook until the butter is melted.

Place the chicken thighs into the bottom of the Instant Pot, skin side down) and cook for 4-5 minutes per side until they are browned.

Remove the chicken thighs from the Instant Pot to a separate plate.

Turn the instant pot off and scrape off any brown bits from the bottom of the instant pot.

Pour the chicken broth into the instant pot and add the chicken thighs back to the instant pot.

Seal and cook on high pressure for 10 minutes.  After the cook time, allow the pressure to release from the Instant pot naturally for 10 minutes and then move the knob on the lid to the venting position to release the remaining pressure from the Instant Pot.

Use an instant read meat thermometer to make sure that the chicken has reached an internal temperature of 165 degrees F. If this temperature is not reached, continue to cook in 5 minute increments until this internal temperature is reached.

Remove the chicken from the instant pot.  Turn the instant pot to the sauté setting.

In a small mixing bowl, whisk together the cornstarch and cold water until the cornstarch is dissolved.  Stir this mixture into the instant pot and cook for 3-5 minutes, whisking continually, until the sauce thickens.

Serve the chicken with the gravy poured on top and enjoy!