I thought this was a very tasty dish. I read the reviews and did add the juice of half a lemon... I thought it added some freshness. I slightly roasted the garlic prior. Also after I browned the thighs I pulled off the skin and baked them and then I crumpled on top of the gravy and rice to give it a little crunch (and a nice cracklin taste). Also, Instead of adding chicken broth I had a can of cream of chicken so it made the gravy nice and thick.
This is the first recipe I've tried in the Instant pot and it will definitely be part of the regular dinner rotation, with some tweaks. Being brand new to the pressure cooker, I made it to the "t" per the instructions the first time but felt it was lacking enough flavor and was a little flat (yes, even with 40 garlic cloves!). On my second round, I was much more generous with the salt than the first pass. Instead of half chicken broth, I just used all white wine for the liquid (no opening a giant carton of broth for a 1/4 cup) and squeezed in the juice of one small lemon. It was even better and much more deep in flavor with those minor adjustments!