Trim the Chicken:
Remove any excess skin hanging over the edges of the chicken thighs.

Season the Thighs:
In a small bowl, mix the salt, pepper, paprika, and Italian seasoning.
Sprinkle the mixture generously over both sides of the chicken.

Sear in the Instant Pot:
Turn the Instant Pot to the Sauté setting and heat for 2–3 minutes.
Add olive oil, then place half of the chicken thighs skin-side down.
Sear for 5–7 minutes until golden brown. Transfer to a plate and repeat with the remaining thighs. Turn off the pot.

Deglaze and Build Flavor:
Add garlic cloves, lemon slices, and chicken stock to the pot.
Use a wooden spoon to scrape up any browned bits stuck to the bottom.
Nestle all the chicken thighs back into the pot, skin-side up (slightly overlapping is fine).

Pressure Cook:
Lock the lid in place and set the steam release to Sealing.
Cook on High Pressure for 15 minutes.
Allow the pressure to naturally release for 20 minutes, then manually release any remaining pressure.

Make the Sauce:
Remove the chicken and keep warm, loosely covered with foil.
Discard the garlic and lemon slices.
Turn the pot back to Sauté.
In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to form a slurry.
Stir into the pot and cook, whisking frequently, until the sauce boils and thickens (about 1 minute).
Taste and adjust seasoning with additional salt and pepper if needed.

Serve:
Plate the chicken thighs, spoon the lemon-garlic sauce over the top, and garnish with fresh chopped herbs.