Servings: Prep Time: 15 minutes | Cook Time: 8 minutes Manual or Poultry (High Pressure) / 5 minutes NPR (Natural Pressure release), 3 minutes final browning | Serves 3 |

6 bone-in, skin-on chicken thighs 6 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika 1 tablespoon smoked paprika
1/2 tsp Kosher salt and freshly ground black pepper, or to taste ½ tsp Kosher salt and freshly ground black pepper, or to taste
3 tablespoons butter, divided 3 tablespoons butter, divided
3 cloves garlic, minced 3 cloves garlic, minced
1 cup chicken broth 1 cup chicken broth
1/2 cup heavy cream ½ cup heavy cream
1/4 cup freshly grated Parmesan ¼ cup freshly grated Parmesan
Juice of 1 lemon, divided Juice of 1 lemon, divided
1 teaspoon dried thyme 1 teaspoon dried thyme
2 cups baby spinach, chopped 2 cups baby spinach, chopped
 
2 cups brown rice, rinsed 2 cups brown rice, rinsed
2 1/2 cups water 2 ½ cups water
Cook using Manual Button, setting time to 22 minutes, allow 15 minutes NPR, set aside. Cook using Manual Button, setting time to 22 minutes, allow 15 minutes NPR, set aside.

If you have two Instant Pots, start rice in second pot, and then start this dish, they will finish at the same time (approximately 40 minutes total time).
Preheat pressure cooker by pressing Saute and Adjust more for hottest saute mode.
Season chicken thighs with paprika, salt and pepper, to taste. Once pot is hot, add 2 tablespoons butter to melt. Add seasoned chicken, 3 pieces at a time, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Use tongs to remove browned chicken to the seasoning plate; drain excess fat and discard.
Melt remaining tablespoon of butter in the empty pot. Add minced garlic, and cook, stirring lightly, until fragrant, about 1 to 2 minutes. Stir in chicken broth and heavy cream then use a wooden or nylon spatula to scrape fond (browned bits) from the pot bottom. Stir in Parmesan, lemon juice from ½ lemon and thyme.
Return browned chicken to the pot, skin side up. Press Cancel, then Press Manual or Poultry, and - adjust time to 8 minutes, closing lid and setting the valve to seal.
After the time is up, allow 5 minutes NPR (Natural Pressure Release), then release remaining pressure. Use a thermometer, check to be sure the internal temp of 170 degrees f has been reached.
Set oven to broil. Place chicken skin side up in roaster pan or other broiler compatible pan and place under the broiler for 2 to 3 minutes until the skin is crispy.
Press Cancel on the Pot, then press Saute, and stir in chopped spinach, stirring until the spinach has wilted. Mix 2 Tbsp cornstarch with 3 Tbsp cold water. Add to the sauce and wilted spinach and stir until it has slightly thickened. Press Cancel.
Serve lemon spinach sauce over rice, then place chicken on top. Squeeze remaining lemon juice over entire dish and serve.

Converted from recipe found here:  Converted from recipe found here:
damndelicious.net/2014/12/31/lemon-butter-chicken/  damndelicious.net/2014/1⅔1/lemon-butter-chicken/