Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 6 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 6 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • ¼ cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Set the Instant Pot to Sauté (Medium/High). Melt 2 tbsp of butter until it bubbles.
  2. Season chicken thighs with salt, pepper, and paprika. Sear chicken for 3-4 minutes per side until deep golden brown, then remove and set aside.
  3. Add minced garlic to the pot and sauté for 60 seconds until fragrant.
  4. Pour in chicken broth and scrape the bottom of the pot to remove brown bits (fond). Stir in oregano and lemon juice.
  5. Return chicken and juices to the pot. Lock the lid, set valve to Sealing, and Pressure Cook (High) for 8 minutes.
  6. Perform a Quick Release of the pressure. Remove chicken to a serving platter.
  7. Switch pot to Sauté. Stir in heavy cream and the remaining 4 tbsp of cold butter for 2 minutes until sauce is thickened and glossy.
  8. Pour the glaze over the chicken and garnish with fresh parsley and lemon zest.