Ingredients

• 2 pounds of chicken thighs
• 2 tablespoons of butter
• 1 onion, peeled and diced
• 2 tablespoons of minced garlic
• 3/4 cup of chicken broth
• 1 teaspoon of salt (if you are using salted butter, you can eliminate this)
• 2 teaspoons of pepper (I like more pepper, if you don't try less)
• 1/2 cup of lemon juice
• 4 tablespoons of flour

Instructions

1. In your Instant Pot, turn the setting to saute.
2. Then add your butter, onions and garlic.
3. Saute until the onion softens. Meanwhile I took off the skin from my chicken (so it would be healthier).
4. Once, the onion softens, add the chicken and brown each side for about 4 minutes each, Just remember to keep on moving the onions, garlic, so they don't burn.
5. The chicken is done, when it looks brown on each side.
6. Then pour the chicken broth, lemon juice and stir it all together.
7. Place your lid on the IP and set it to the sealed position. Set the Poultry setting for 8 minutes. When the time is up, let it naturally release.
8. If you want a thicker sauce, add the flour to 4 tablespoons of water in a small cup and mix it together, then pour it into the IP, which will help the sauce get thicken.
9. I served mine with rice, but pasta is too. I poured the excess sauce over the rice and chicken. Which, gave it extra flavoring. Season it with salt and pepper, to your own taste.