Step 1

In a mixing bowl, combine the chicken stock, lemon juice, lemon zest, Dijon, and garlic together. Add a pinch of salt and whisk until well combined. Set aside.

Step 2

Season chicken with salt and pepper.

Step 3

Turn the Saute function on and allow it to heat. Add in the oil and place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. Once browned, remove the chicken from the pan and place on a plate. Turn the saute function OFF.

Step 4

Pour in the white wine, or chicken stock, and scrape up the browned bits off the bottom of the inner pot.

Step 5

Place the chicken back into the Instant Pot and pour the lemon sauce over the chicken. If desired sprinkle with the dried thyme.

Step 6

Place the lid on the Instant Pot and be sure to turn the valve to SEAL. Select the Manual/Pressure Cook and adjust the timer to 7 minutes.

Step 7

When done, allow to naturally release for 10 minutes, then do a quick release of any remaining pressure if needed.

Step 8

Remove the chicken from the pan to a clean plate.

Step 9

Turn the Instant Pot off and then hit the saute function. Allow the cooking liquid to come to a bubble, while you whisk together the cornstarch and water until dissolved.

Step 10

Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened. Hit Cancel on the SAUTE function.

Step 11

Serve the chicken with the thickened sauce.