In a small bowl mix together the paprika, coriander, herbs, allspice if using, garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock into a paste.
Put the chicken thighs in a bowl and coat the thighs in the paste.
Select the sauté setting of the Instant Pot, add in remaining oil and when hot brown the chicken thighs on both sides (about 3 mins on either side).
Remove the chicken thigs from the Instant Pot, and set aside on a plate.
Add the remaining chicken stock into the Instant Pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
Place the trivet inside before adding the chicken thighs on top of the trivet.
Cover your Instant Pot and set the valve to the SEALING position.
Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins.
Cook till done then let the steam release naturally about 10-15 mins before opening.
Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 74C (165 F)). You can recook for a further 5 mins if not.