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.
Season chicken with salt and pepper.
Turn the Saute function on, add in the oil, and allow it to heat. While the oil is heating, season the chicken on both sides with salt and pepper. Sear the chicken 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.
Pour in the white wine, or chicken stock, and scrape up the browned bits off the bottom of the inner pot.
Place the chicken back into the Instant Pot and pour the lemon sauce over the chicken. If desired sprinkle with the dried thyme.
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. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.
Once the pressure has been released, remove the lid, and then remove the chicken from the inner pot, and place it on a clean plate.
Turn the Instant Pot off by hitting cancel 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. Add the cornstarch mixture to the inner pot and whisk it into the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened. Hit Cancel on the SAUTE function.
Serve the chicken with the thickened sauce.
Video
Notes
Chicken Breast/Chicken Thighs: This recipe works with both boneless skinless chicken breasts and chicken thighs. The directions will remain the same regardless.Frozen Chicken: For frozen chicken breasts or thighs, skip searing the meat and simply place frozen chicken directly into the inner pot and cover it with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.If using bone-in, skin-on chicken thighs, adjust the cooking time to 9 minutes on high pressure.Dairy-Free Lemon Chicken: Adding butter to the thickened sauce is completely optional. Omit for a dairy-free recipe or a lighter version. Storage: Leftovers can be stored in the refrigerator for up to 3 days in a sealed container or frozen in an airtight container for up to 1 month. To reheat, defrost if needed in the refrigerator overnight and then heat on a heat-safe plate covered with a damp paper towel in 30-second intervals in the microwave.