Instant Pot Lemon Chicken Thighs

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
1 T. cornstarch + 1T water

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.

Remove chicken to a plate and cover to keep warm. Set instant pot to saute high.  Stir together cornstarch and water.  Once liquid is in instant pot is boiling, add in the cornstarch slurry and cook until thickened. 

Serve immediately with sauce over chicken.