Season chicken thighs with rosemary, lemon zest, kosher salt, garlic powder, and black pepper. Let sit for at least 30 minutes in the refrigerator uncovered.

Set Instant Pot to saute mode and add in 1 tbsp of avocado.

Pat chicken dry then add chicken thighs skin side to Instant Pot once hot, and brown on each side for 3-4 minutes. Cook in batches if you need to.

Remove chicken thighs from Instant Pot and set aside until ready to use.

Add 1 tablespoon of avocado oil to the Instant Pot and then add in the onion and garlic cloves. Cook for a minute or until fragrant stirring around occasionally.

Stir in the lemon juice and Bare Bones Chicken Broth Rosemary Lemon making sure to scrape the bottom of the Instant Pot to deglaze.

Turn the Instant Pot off saute mode, add in chicken thighs to the IP.

Close the lid, seal it, and then press the pressure cook button (or manual button). Set to 7 minutes at high pressure.

Once done, let the Instant Pot natural release for 5 minutes.

Remove chicken and set aside. Turn Instant Pot back into saute mode, mix the arrowroot flour and water together then add to IP.

Simmer for about 5 minutes or until sauce thickens.

Spoon sauce over chicken thighs and serve.