Here's a recipe for Instant Pot lemon chicken thighs:

 

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 2 lemons
• 1 cup chicken broth
• 1 tablespoon cornstarch (optional, for thickening sauce)
• Chopped fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, dried thyme, dried oregano, and paprika.

2. Set your Instant Pot to the "Saute" function and heat the olive oil. Add the chicken thighs, skin side down, and cook for about 4-5 minutes until browned. Flip the thighs and cook for an additional 2-3 minutes.

3. Remove the chicken thighs from the Instant Pot and set them aside. Drain any excess fat from the pot.

4. Add minced garlic to the pot and sauté for about 1 minute until fragrant.

5. Add the lemon juice and chicken broth to the pot and deglaze by scraping the bottom to release any browned bits.

6. Return the chicken thighs to the pot, skin side up. Close the lid of the Instant Pot and make sure the valve is set to "Sealing."

7. Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes on high pressure.

8. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes. Afterward, you can perform a quick pressure release to release any remaining pressure.

9. Carefully open the Instant Pot and remove the chicken thighs. If desired, you can thicken the sauce by selecting the "Saute" function again and mixing the cornstarch with a little water, then adding it to the pot. Stir well until the sauce thickens.

10. Serve the chicken thighs with the lemon sauce spooned over the top. Garnish with chopped fresh parsley for added freshness and flavor.

Enjoy your delicious Instant Pot lemon chicken thighs!