Instant Pot Lemon Butter Chicken Thighs

6 bone-in, skin-on chicken thighs
SIDS SALT & PEPPER to taste
1 tsp smoked or sweet paprika
½ tsp dried thyme
½ tsp dried basil
3 tbsp butter or rice bran oil, divided
4 garlic cloves, minced
1 whole lemon, juiced
¼ tsp SIDS CRAZY LEMON
1 tsp lemon zest
¾ cup chicken stock
chopped fresh parsley for garnish
lemon wedges for garnish

Season chicken thighs with SIDS SALT & PEPPER, paprika, thyme, and basil then set aside.
Press the SAUTÉ function on the Instant Pot (or normal setting) and add 2 tablespoons butter to melt.
Place chicken thighs skin-side down (use 3 thighs at a time) in the Instant Pot and cook on each side for 2 minutes, until golden brown.
Remove chicken from Instant Pot and set aside.
Melt remaining 1 tablespoon butter in the Instant Pot and stir in garlic. Add chicken stock and scrape up the browned bits from the bottom then cook for 1 minute. Stir in lemon juice, SIDS CRAZY LEMON and lemon zest.
Arrange chicken thighs back in the Instant Pot.
Press "Manual" and set time to 10 minutes at HIGH PRESSURE then close lid and set the valve to seal.
After the time is up, allow 8 minutes of natural pressure release then release remaining pressure.
Remove lid and use a thermometer to check that internal temperature of 80°C has been reached.
Transfer chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges then serve with the lemon butter sauce.