Step 1

Rinse chicken thighs, pat dry with paper towels, set aside.

Step 2

In a small bowl, combine garlic powder, paprika, chili flakes and salt & papper. Sprinkle spices on both sides of chicken thighs.

Step 3

Set Instant Pot to Sauté mode and add olive oil. Once oil is hot add chicken thighs (workingin batches if not all thighs will fit flat in pot).  Cook each side of chicken thigh, untilbrowned ( about 2-3 minutes per side). Remove chicken from Instant Pot and setaside.

Step 4

Melt butter (or Ghee) in Instant Pot and add shallots and minced garlic. Allow to cook until fragrant (about 1 minute). Add 2 Tbsp lemon juice and deglaze the pan by using a wooden spoon to scrap any browned bits from the bottom of the pot. Add zest of ½ lemon and chicken broth. Add chicken back to instant pot and turn off the sauté function.

Step 5

Set Instant Pot to MANUAL/PRESSURE COOK on High Pressure for 8 minutes. Once cooking cycle is complete do a QUICK RELEASE to remove pressure from the pot. Remove chicken thighs from Instant Pot to serving tray. Retaining any remaining liquid in the Instant Pot.

Step 6

Set Instant Pot to Sauté mode and add cream (or coconut milk) to pot with remaining liquid and cook for a few minutes to thicken up sauce. (For thicker sauce, whisk together 1 tsp cornstarch and 1Tbsp cold water to form a slurry and stir into sauce, allowing sauce to bubble and thicken). Spoon sauce over chicken thighs. Garnish with lemon slices and chopped fresh parsley, if desired.