Instant Pot Honey Lemon Provençal Chicken

Gently massage the herbes de Provence into the chicken legs and thighs to coat evenly.

Next, activate a versatile pressure cooker such as Instant Pot and initiate the Saute mode. Introduce 2 tablespoons of olive oil and minced garlic into the pot, followed by the chicken legs and thighs. Allow them to sear on both sides for 5 to 7 minutes, resulting in a golden brown appearance. Remove the chicken from the pot and set it aside for further processing.

Subsequently, pour 2 tablespoons of chicken stock into the pot and insert a rack to elevate the chicken. Return the chicken to the pot, positioning it on top of the rack. Close and secure the lid; set the pressure cooker to high mode and schedule a 25-minute cooking period. Allow 10 to 15 minutes for the pressure to accumulate.

During this time, prepare the sauce by combining honey, lemon zest, lemon juice, thyme leaves, remaining olive oil, and lavender flowers in a small bowl. Whisk these ingredients together until well combined.

Position an oven rack 6 inches away from the heat source and preheat the broiler to its highest setting. Line a baking sheet with aluminum foil for easy cleanup.

Release pressure carefully using the quick-release method, as instructed by the manufacturer's guidelines, approximately 5 minutes. Unlock and remove the lid to access the pressure cooker's contents.

Transfer the chicken to the prepared baking sheet. Brush the sauce liberally over the chicken, reserving any remaining sauce for later use.

Introduce the chicken to the preheated oven and broil it until browned, approximately 2 minutes. Monitor closely to prevent burning.

Pour the remaining sauce into a small saucepan over medium-high heat. Add 1 ladleful of liquid from the pressure cooker and whisk in cornstarch to thicken. Boil until reduced by half or thickened to your desired consistency, stirring frequently to prevent scorching, 1 to 3 minutes.

Serve the sauce alongside the chicken.