Cooked - Instant Pot® Keto Chicken Thighs In Lemon-garlic Cream Sauce - New Recipe

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function. Heat vegetable oil.Season chicken thighs all over with salt and pepper. Add to Instant Pot®. Cook until both sides of chicken are golden, 3 to 4 minutes per side. Remove chicken from the pot and set aside.Add onion and sauté for 1 minute. Add garlic and sauté for 1 minute more. Add white wine and stir, scraping brown bits from the bottom of the pot. Add chicken broth and lemon juice. Bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.Return chicken to the Instant Pot®. Close and lock the lid. Select High pressure according to the manufacturer's instructions. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.Remove chicken from the pot and set aside. Select the Sauté function. Bring sauce to a boil. Whisk in butter, cream, salt to taste, and thyme. Cook until sauce thickens slightly, 2 to 3 minutes. Serve chicken drizzled with sauce.