Pat chicken thighs dry and trim any loose or excess skin. Rub 1 tablespoon of the oil over the chicken thighs, then season well with lemon pepper seasoning.

Turn the Instant Pot "sauté" function on and wait for it to get hot. Add remaining tablespoon of olive oil, then add the chicken thighs skin side down. Sear for 5 minutes on the skin side, then flip and cook another 5 minutes on the other side. Remove from Instant Pot and set aside.

Pour onions into the Instant Pot and sauté for about 4 minutes, then add in mushrooms and continue cooking another 2-3 minutes. Add in garlic, continuing to sauté for minute or until fragrant.

Add 1/4 cup chicken stock and deglaze the pot. Make sure to scrape up any browned bits at the bottom–Any stuck pieces can cause a burn warning during the pressure cooking phase.

Add chicken thighs, rinsed rice, the rest of the chicken stock, lemon juice, and herbs de provence. Make sure any rice is covered by the liquid.

Put lid on Instant Pot, and set "pressure cook" function to 7 minutes.

Once cooking has finished, allow the pressure to naturally release for 12 minutes.

After 12 minutes, manually release remaining pressure and remove the lid. Allow rice to sit for 10 minutes before fluffing with a fork and serving.

OPTIONAL: If you prefer crispy chicken skin, remove the thighs from the pot and broil for 1-2 minutes until golden brown and crisp.