Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee or oil and the chicken thighs (skin down), and cook until browned, about 2 minutes per side. Press “Cancel” to stop sautéing.
Add the onion, garlic, water, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
Use thongs to transfer the pieces of chicken to a plate; let them cool slightly, and then remove the skin (unless you don’t mind soggy skin).
Press “Sauté”, and whisk in the cream cheese, roasted red bell pepper, and dried Italian herb mix. Continue whisking until the sauce is smooth and thickened slightly, about 4 to 5 minutes. Return the chicken back to the sauce.
Serve along with cauliflower mash, cauliflower rice, or something else to soak up the sauce.