Instant Pot Lemon Chicken Thighs

Ingredients:

1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
Zest 1 lemon
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs
2 tablespoons canola oil
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice

Directions:

In a small bowl, combine thyme, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Brush chicken with 1 tablespoon canola oil; season with thyme mixture.

Set 6-qt Instant Pot® to the high saute setting. Working in batches, add remaining 1 tablespoon canola oil and chicken, and cook until golden brown, about 3-4 minutes per side; set aside.

Place metal trivet into the pot and add chicken stock and lemon juice. Gently place chicken on top of the trivet, slightly overlapping.

Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Serve immediately.