Step 1

In a small bowl, combine thyme, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Brush chicken with 1 tablespoon canola oil; season with thyme mixture.

Step 2

Set 6-qt Instant Pot® to the high saute setting. Working in batches, add remaining 1 tablespoon canola oil and chicken, and cook until golden brown, about 3-4 minutes per side; set aside.

Step 3

Place metal trivet into the pot and add chicken stock and lemon juice. Gently place chicken on top of the trivet, slightly overlapping. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 4

Serve immediately.