Instant Pot Braised Chicken & Veggies Recipe

Ingredients

• 1 Tbsp. minced lemon zest
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. all-purpose flour
• ½ tsp red pepper flakes
• 8 bone-in, skin-on chicken thighs (6–7 oz. each ), trimmed
• 2 Tbsp. olive oil
• ½ cup dry white wine
• 1 cup low-sodium chicken broth
• 2 carrots, cut into sticks (1½ cups)
• 2 parsnips, cut into 1-inch pieces (1½ cups)
• 2 ribs celery, chopped (1 cup)
• 1 fennel bulb, cored and sliced (11/2 cups)
• 4 shallots, halved
• 3 cloves garlic, thinly sliced
• 1 Tbsp. unsalted butter
• 2 Tbsp. fresh chopped thyme
• 1 Tbsp. fresh lemon juice