Step 1

Season chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.

Step 2

Press the sauté function on the Instant Pot (OR normal setting) and add 2 tablespoons butter to melt.

Step 3

Place chicken thighs skin-side down (use 3 thighs at a time) in the Instant Pot and cook on each side for 2 minutes, or until golden brown.

Step 4

Remove chicken from Instant Pot and set aside.

Step 5

Melt remaining 1 tablespoon butter in the Instant Pot and stir in garlic.

Step 6

Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.

Step 7

Arrange chicken thighs back in the Instant Pot.

Step 8

Press "Manual" and set time to 10 minutes at HIGH PRESSURE; close lid and set the valve to seal.

Step 9

After the time is up, allow 8 minutes of natural pressure release. Then, release remaining pressure.

Step 10

Remove lid and use a thermometer to check that internal temperature of 170F degrees has been reached.

Step 11

Transfer chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges; serve with the lemon butter sauce. SEE NOTES for how to make a CREAMY LEMON BUTTER SAUCE.