Instructions

• Pat the 6–8 chicken thighs dry. Season both sides with sea salt, black pepper, and 1/2 teaspoon garlic powder.
• Set the Instant Pot to Sauté (Normal). Add 2 tablespoons olive oil and 1 tablespoon of the 3 tablespoons butter to the hot pot.
• When the oil/butter is hot, add the chicken thighs in a single layer (work in batches if needed so they don’t crowd). Sear about 2 minutes per side, until golden brown. Remove the browned chicken to a plate and set aside.
• Add the remaining 2 tablespoons butter to the pot. Add 1/2 small chopped onion and 4 sliced or minced garlic cloves. Sauté, stirring, until the onion softens, about 2 minutes.
• Pour in the juice of one lemon and use a wooden spoon to scrape any browned bits from the bottom of the pot (deglaze). Cook about 1 minute.
• Stir in 1 1/2 tablespoons Italian seasoning, the zest of one lemon, and 1/3 cup chicken broth.
• Return the seared chicken thighs to the pot, nestling them into the liquid. Secure the lid and set the steam valve to SEAL.
• Select Manual (older model) or Pressure Cook (newer model) and set the time to 7 minutes. The Instant Pot will take several minutes to come to pressure.
• When the cook time ends, allow a natural release for 2–3 minutes, then carefully move the valve to VENT/RELEASE to quick-release the remaining pressure. When the float valve drops, open the lid.
• Transfer the chicken to a serving platter or plates. Taste the sauce and adjust with a little more salt and pepper if desired (you reserved salt/pepper to taste).
• Spoon the lemon-garlic sauce over the chicken and garnish with chopped fresh parsley and lemon slices, if desired. Serve hot.