Chicken With Honey-Lemon Leeks

• 8 bone-in, skinless chicken thighs (about 2 pounds)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon grated lemon rind
• 4 teaspoons olive oil
• 4 cups thinly sliced leek (about 3 large)
• 3 tablespoons fresh lemon juice
• 2 teaspoons honey
• 2 tablespoons chopped fresh parsley or chives (optional)
• Lemon wedges (optional)

1. Sprinkle chicken evenly with 1/2 teaspoon of the salt and pepper. Massage lemon rind into chicken. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add chicken to cooker. Turn cooker off.
2. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 11 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove chicken from cooker, and place on a platter; keep warm.
3. Press Saute, and use Adjust to select "More" mode. Add remaining 2 teaspoons oil to cooker; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping inner pot frequently to loosen browned bits. Turn cooker off. Remove inner pot from cooker; stir in lemon juice and honey. Top chicken with leek mixture. If desired, sprinkle with fresh parsley or chives, and serve with lemon wedges.
4. Select chicken thighs that are equal in size so they will cook evenly.

chicken, kosher salt, freshly ground black pepper, lemon rind, olive oil, lemon juice, honey, parsley, lemon wedges

Taken from www.myrecipes.com/recipe/chicken-with-honey-lemon-leeks (may not work)