Add 2 Tbsp of grass fed butter or coconut oil to the Instant Pot and melt it on saute.
Saute both sides of the chicken thighs in the Instant Pot, then turn it off when all thighs are finished.
Add the balsamic vinaigrette to the pot, then add the chicken back in.
Place the lid on, turn the valve to seal, and turn on High Pressure for 10 minutes.
Let the Instant Pot manually release the pressure. (This will take about 45 minutes)
Once it has released, take off the lid, remove the thighs, and turn the pot back to Saute High, keeping the lid off.
Let the sauce in the pot reduce by half and then turn the Instant Pot off.
Add 3 Tbsp of Cassava Flour to thicken into a gravy-like sauce.
Shred the thighs and add them back in to the sauce, mixing it all together.
Serve with roasted sweet potatoes or your side of choice and enjoy!