Add the avocado oil to the Instant Pot and select “Saute.” When the oil is hot but not smoking, add the chicken thighs, skin side down, and cook until crisp and golden (about 6 minutes). With tongs or a spatula, turn the chicken over and cook for 6 more minutes until browned on the other side. Remove the chicken from the pot and set aside.

Add the onion, garlic, thyme, sea salt, pepper, and rosemary to the drippings in the pot and saute until fragrant (about 1–2 minutes). Add the bone broth and lemon juice. Using a spatula, scrape the browned bits off the bottom of the pot. Press “Cancel.”

Place the chicken back in the Instant Pot and secure the lid. Move the vent knob to the sealed position, and select “Manual.” Cook for 12 minutes on high pressure.

While the chicken is cooking, stir the coconut flour into the coconut milk until it is dissolved. Set aside.

When the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure. Press “Cancel.”

Remove the chicken from the pot and select “Saute.” Stir the coconut flour mixture into the sauce in the pot and simmer until thickened (about 2 minutes). Stir in ghee (if using).

Serve chicken with cauliflower mashed potatoes (recipe: http://localhost/upgreadhealth/cauliflower-mashed-potato/) and sauce spooned over the chicken.