In the Instant Pot press sauté mode and wait until it reads "hot." Then add 1 tbsp olive oil, chicken thighs, sea salt and seasonings. Sear chicken thighs for 5 minutes, turning thighs over once to get nicely golden brown.
Add 3/4 cup water and 3 whole chipotle peppers plus 1 tbsp adobo sauce to the chicken thighs (no need to chop up peppers). Place the lid on the pressure cooker and secure to sealed position on the valve. Cook on high pressure for 10 minutes. Allow the pressure to naturally release (the silver button next to the valve will pop down once it has fully released). Carefully turn the valve to venting to remove any excess steam. Remove lid.
Use a hand held kitchen aid mixer (or a stand up one if you have) and mix the chicken thighs on low until shredded. I find it easiest to go in 10 second increments. Make sure not to over mix or the chicken will become too shredded and watery!
Add fresh chopped cilantro and serve chicken with your favorite Mexican dish like tacos, burritos or salad!