Instant Pot Instructions

Cup of Yum
1. Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.
2. In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot.
3. Lightly brown your chicken thighs skin side down first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.
4. Melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms. 
5. Add lemon juice to deglaze pan and cook for 1 minute.
6. Add in lemon zest and chicken broth before placing your thighs back in on top.
7. Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 8 minutes. When done, quick release the pressure.
8. Remove the chicken thighs and set it aside (optional, this would be where you put it under the broiler in your oven for 3-4 minutes to get the skin crispy)
9. Stir in heavy cream into liquids left in the Instant Pot. Let it bubble up back on sauté mode.
10. Turn off the Instant Pot and add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more lemon juice and chili flakes if you desire

Stove Top Instructions

1. Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.
2. In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5-6 minutes. (Skin side down first) Once cooked through, remove from the pan and set aside.
3. In the now empty pan, melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms. Add lemon juice to deglaze pan and cook for 1 minute before adding in lemon zest and chicken broth.
4. Stir in your heavy cream and place your chicken thighs back into the pan, then wait for the sauce bubble up before serving. 
5. To serve, top off with more lemon juice and chili flakes if you desire