• Select the SAUTE setting on the Instant Pot. Add the olive oil and butter and allow butter to melt.
• Place the chicken, with the skin side down, into the Instant Pot. Sear for 2 minutes, flip over and sear 1 additional minute. Remove the chicken. NOTE: if making 6 thighs sear the chicken in two batches of 3 each.
• Add the onion and sauté until softened, scraping up any browned bits sticking to the Instant Pot bottom (this can cause a burn warning in some Instant Pot models).
• Add the garlic and sauté 1 additional minute.
• Turn off the SAUTE function.
• Add the Italian seasoning, salt, pepper, chicken stock, lemon juice, and rosemary sprigs. Stir to incorporate.
• Place the trivet into the Instant Pot and return the chicken placing it skin side up on top of the trivet.
• Close the lid and valve and set on high pressure for 12 minutes.
• When cooking completes perform a QUICK RELEASE.
• Remove the chicken, trivet and rosemary sprigs from the Instant Pot.

If NOT making a sauce

• Pour in the heavy cream and turn on the SAUTE function.
• Return the chicken to the Instant Pot, skin side down.
• Allow the liquids to simmer for a few minutes (infusing the chicken). Remove and serve.

To make a sauce

• Pour the cooking liquids into a fat separator. Return the strained liquids back to the Instant Pot and discard the fat.
• Turn on the SAUTE function and add the cream. Allow it to just warm through (it won’t thicken).
• Add the chicken back to the Instant Pot and coat with the sauce.
• Serve over rice, pasta or mashed potatoes drizzled with the sauce.