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Start by trimming fat off the chicken thighs.
In a small bowl, mix 2 teaspoons of olive oil, lemon zest, lemon juice, garlic, seasoning and rub on chicken.
Heat up oil in the Instant Pot on saute setting (set to normal).
Brown chicken on both sides. It won't be cooked through. Set on a plate.
Add half chicken stock to the Instant Pot. Scrape any cooked-on bits from the bottom of the pot. Add remaining stock and lemon juice.
Place trivet in the pressure cooker and arrange chicken on top.
Close the lid, switch the pressure valve to "sealing" position (newer models do it on their own). Press “manual” or “pressure cook” setting and set timer to 7 minutes. Make sure the IP is set to cook at HIGH pressure.
Once the cooking cycle is done, press “cancel/off” and let the IP release pressure naturally.
Once the pressure pin drops, open the lid away from your face and remove chicken onto a plate. Remove trivet.
If you want to make gravy, mix 2 teaspoons of cornstarch with 1 tablespoon of water and add to liquid in the bottom of the Instant Pot. Stir until it thickens or simmer on saute setting.
Serve chicken with gravy.