Step 1

Cut chicken breast in half if you don’t have thin chicken breast, pat dry with paper towel; season with salt and pepper, (be careful with the amount of salt).

Step 2

Turn on the saute function on the instant pot and add olive oil; when it is hot, place the chicken breast and brown on both sides. Set aside.

Step 3

Add minced garlic and saute for 20 seconds, add chicken broth or stock to deglaze the pot; add dry white wine, capers, lemon juice, and chicken breast, turn off the saute function.

Step 4

Lock the lid and turn on the pressure function on the instant pot (or pressure cooker) on manual for 5 minutes at high pressure.

Step 5

Let the pressure release naturally for 5 minutes before continuing by a quick release, remove the chicken, and set aside.

Step 6

Press the saute button again, and let the sauce reduce for a few minutes, add the chicken back, parsley, and some slices of lemon for garnish.

Step 7

Serve with a side of your choice.