Set the Instant Pot to the sauté function. Add olive oil and let it heat for a minute.
Season the chicken thighs with salt, pepper, garlic powder, onion powder, thyme, and oregano.
Add the seasoned chicken to the pot and sear for about 3-4 minutes on each side until lightly browned. You may need to do this in batches.
Once all the chicken is browned, remove it from the pot and set aside.
Pour in the chicken broth, scraping the bottom of the pot to deglaze.
Add the lemon juice, lemon zest, and honey to the pot, stirring to combine.
Return the chicken to the pot, making sure it is submerged in the liquid.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
After the cooking time is up, allow for a natural release for 5 minutes, then switch the valve to venting to release any remaining pressure.
Carefully remove the chicken from the pot and shred it with two forks if desired. Serve with the sauce from the pot drizzled over the top and garnish with fresh parsley.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.
Serve over rice or quinoa to soak up the delicious lemon sauce.