Prepare the Marinade: In a medium bowl, whisk together all the marinade : sliced lemon, lemon juice, crushed garlic, rosemary, parsley, sage, olive oil, and salt.
Marinate the Chicken: Pat the chicken thighs dry with a paper towel.
Place them in a large resealable bag or a shallow dish.
Pour the marinade over the chicken, ensuring each piece is well-coated. Seal or cover and refrigerate for at least 30 minutes.
Pressure Cook: Place the marinated chicken thighs and about 2 tablespoons (30 ml / 1 fl oz) of the marinade liquid into the Instant Pot.
Pour in the chicken stock and apple cider vinegar. Secure the lid and set the steam release valve to the 'Sealing' position.
Set the Timer: Select the 'Manual' or 'Pressure Cook' function and set the timer to 15 minutes on high pressure.
Release Pressure & Sauté: Once the cooking cycle is complete, carefully perform a quick release of the pressure.
Once the pin drops, open the lid. Select the 'Sauté' function and let the sauce simmer and reduce for 7-8 minutes, spooning it over the chicken.
Serve: Press 'Cancel' to turn off the heat. Carefully remove the chicken thighs and serve immediately, drizzled with the delicious pan sauce.
After pressure cooking, transfer the chicken thighs to a baking sheet, skin-side up. Broil for 3-5 minutes until the skin is golden brown and crispy while you reduce the sauce in the Instant Pot.
