Step 1

Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.

Step 2

Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.

Step 3

Flip with tongs and sear the other side until browned - about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.

Step 4

Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.

Step 5

Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.

Step 6

Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.

Step 7

The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.

Step 8

Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.

Step 9

Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.