INGREDIENTS
1 1/2 lbs. boneless, skinless chicken thighs
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (OR sub black pepper for less heat)
1 1/2 teaspoons extra-virgin olive oil
3 tablespoons unsalted butter (or sub more olive oil)
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
Zest and juice of 1 large lemon
1/2 cup low-sodium chicken broth
TO THICKEN SAUCE:
1 tablespoon cornstarch
1 tablespoon water
INSTRUCTIONS
In a small bowl, combine the paprika, salt and red pepper flakes and stir to combine. Season the chicken thighs with the seasoning mixture.
Heat the olive oil in the Instant Pot, set to sauté mode, and add the chicken thighs. (Work in batches if yours won’t fit comfortably in a single layer without being too crowded.) Sear the chicken thighs for 3-4 minutes, then flip and sear on the other side for an additional 3-4 minutes. Remove the chicken thighs to a plate and cover to keep warm.
Add the butter to the Instant Pot insert and then add the chopped onion. Sauté for 5 minutes, then add the garlic, Italian seasoning, lemon zest and juice and chicken broth. Stir well to combine.
Return the chicken thighs to the pot, turn to coat all sides, then cover the pot and set to high pressure for 7 minutes.
When the cooking time is up, do natural release for 3 minutes then switch to a manual release.
To thicken the sauce: Combine the cornstarch and water in a small bowl until well combined. Remove the chicken thighs from the Instant Pot and set aside. Add the cornstarch slurry to the sauce in the pot and whisk it in. Set the pot to sauté mode and allow the sauce to cook and thicken, whisking occasionally, for 4-5 minutes.
Serve the chicken thighs with the sauce drizzled over the top.
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