Salt and pepper the Chicken Thighs. Turn the Instant Pot onto ‘saute’ mode, add the 2 tbsps of Olive Oil.
Once hot, add in the Chicken Thighs (you might have to do multiple batches depending on the size of the thighs) and sear each side for 3-4 minutes or until slightly golden.
Remove the chicken to a plate. Add in the Yellow Onion and Garlic to the pot. Cook for 3 minutes or until the onion begins to soften.
Add in the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Kosher Salt, 2 tsps Lemon Zest, 4 tbsps Lemon Juice and 3/4 cup of Chicken Broth. Stirring together and deglazing the bottom of the pan.
Add the chicken back in, place the lid on and cook on the ‘manual’ or ‘poultry’ setting for 8 minutes. Allowing the pot to naturally release for 5 minutes before releasing the pressure.
Remove the chicken once again. Create the Cornstarch slurry by mixing together the 1 tbsp Corn Starch and 1 tbsp Water together in a small bowl. Turn the pot back to the ‘saute’ mode. Allow to come to a boil before stirring in the Corn Starch slurry and the 2 tbsps Heavy Cream. Allow to thicken for 3-5 minutes, stirring occasionally.
Spoon the thickened sauce over the chicken and serve. Goes great with bread, rice, or noodles!