Step 1

Select the sauté setting of the Instant Pot, add in oil and butter, melt, and when hot brown the chicken thighs on both sides (about 2-3 minutes on either side).

Step 2

Remove the chicken thighs from the Instant Pot, and set them aside on a plate.

Step 3

Add in the onion, garlic, Italian seasoning, salt and pepper, broth, lemon juice, and rosemary sprigs. Stir to incorporate and then deglaze the pot using a wooded spoon.

Step 4

Return the chicken thighs to the Instant Pot, cover, and set the valve to the sealing position.

Step 5

Set to manual pressure / high pressure for 9 minutes.

Step 6

Once done, allow for a complete natural pressure release. Then open the lid and stir in the heavy cream before serving.