Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter, chilled

Instructions:

  1. Set the Instant Pot to Sauté on High. Add olive oil and, once shimmering, add the seasoned chicken breasts. Sear for 2-3 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside on a plate.
  2. Add the chicken broth and lemon juice to the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom to avoid the Burn notice.
  3. Return the chicken to the pot. Seal the lid and set to Manual/Pressure Cook on High for 8 minutes.
  4. Allow a Natural Pressure Release for 5 minutes, then quick-release the remaining steam.
  5. Remove the chicken. While the pot is still on Sauté, whisk together the cornstarch and minced garlic, then stir it into the bubbling liquid along with the chilled butter. Stir until the sauce is velvety and thick.