2 pounds boneless, skinless chicken thighs
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
¼ cup olive oil, divided
½ onion, diced
6 garlic cloves, minced
½ cup chicken broth
Zest and juice of 1 lemon
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional)
2 tablespoons chopped flat-leaf parsley, for garnish
Season the chicken with salt, pepper and chili flakes.
Heat 2 tablespoons of the oil in the pot using the sauté function. When the oil is hot, add the chicken and cook for about 3 minutes per side, until browned. Remove the browned chicken to a plate.
Add the remaining 2 tablespoons of oil to the pot and then add the onion and garlic. Cook, stirring, until the onions begin to soften, about 3 minutes. Turn the pot off.
Add the broth, lemon zest and lemon juice. Return the chicken to the pot
Close the lid of the Instant Pot and turn the valve to the sealing position. Choose high pressure and set the timer for 7 minutes.
When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Remove the chicken from the pot, transferring it to a serving platter.
Switch the pot to the sauté function and bring the sauce to a boil. Cook, stirring, until the sauce thickens. If desired, add the cornstarch slurry to the boiling sauce to thicken it.
Pour the sauce over the chicken and serve immediately.