Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 2 tbsp (28g) avocado oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 6 cloves (30g) garlic, minced
  • 4 tbsp (56g) unsalted butter, cubed
  • 1/4 cup (60ml) low-sodium chicken broth
  • 1/4 cup (60ml) dry white wine
  • 1/3 cup (80ml) fresh lemon juice
  • 1 tbsp (15ml) lemon zest
  • 1 tbsp (12g) honey
  • 1 tsp (2g) dried oregano
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30ml) cold water

Instructions:

  1. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
  2. Press the Sauté function and set to High. Add avocado oil; once shimmering, brown the chicken in a single layer for 3-4 minutes per side until a deep gold color develops. Remove chicken and set aside on a plate.
  3. Turn off the Sauté function. Add minced garlic and butter, stirring for 30 seconds until fragrant.
  4. Pour in the chicken broth and white wine. Use a wooden spoon to scrape all browned bits (fond) off the bottom of the pot to prevent the burn notice.
  5. Stir in the lemon juice, lemon zest, honey, and dried oregano.
  6. Return the chicken and any accumulated juices to the pot.
  7. Lock the lid. Set to Pressure Cook (Manual) on High for 9 minutes (for thighs) or 6 minutes (for breasts).
  8. Perform a Quick Release of the pressure valve immediately after the timer ends.
  9. Remove the chicken to a serving platter.
  10. Turn the Sauté function back on. Once the liquid bubbles, whisk in the cornstarch and water slurry.
  11. Stir continuously for 1-2 minutes until the sauce thickens into a velvety glaze. Pour the sauce over the chicken.