Add the olive oil to the base of an Instant Pot and select the Sauté function. Add the chicken thighs, skin side down. Cook for about 5 minutes, moving around frequently, until the skin starts to darken. Alternatively, this can be done in a large skillet.

Cancel the Sauté function and turn the chicken thighs over (or place them in a slow cooker bowl). In a small bowl mix together some white wine (or broth) and garlic paste. Add it to the cooker.

Add a quartered lemon, chopped fresh rosemary, and salt and black pepper, and stir to mix. 

Close the lid (Seal set to venting if using an Instant Pot) and cook on high for 2 hours or until the chicken has reached an internal temperature of 165F.

Transfer the chicken thighs to a plate, then spoon a little of the juices from the cooker over the top.