Turn your pressure cooker on to SAUTE and add olive oil. Sauté chicken until browned, about 2-3 minutes per side.
Remove chicken and add fresh lemon juice and butter to deglaze the pot. Gently scrape any chicken bits off the bottom of the inside of the pot.
Add onions, garlic, ginger, and basil, and sauté for about 2 minutes.
Add the chicken back to the pot. Slowly pour in the chicken stock. Seal the top and pressure cook on high for 8 minutes. Allow natural release for 5 minutes before venting with quick release.
I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart Instant Pot. Just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches. Do not attempt to make this in a 3-quart pressure cooker. If using frozen thighs, follow the instructions except pressure cook for 10 minutes, use natural release for 5 minutes before venting with quick release.
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