Step 1

Pat chicken breast dry and season with salt and pepper.

Step 2

Turn instant pot to SAUTE function on high and add avocado oil.  Once avocado oil is hot, cook chicken breasts for 2-3 minutes on each side until they are browned. Remove from instant pot and set aside.

Step 3

While instant pot is still on saute function, add 2 tbsp butter or ghee, garlic and sliced onion. Saute for about 5-7 minutes or until onions start to soften.  Add in chicken stock, lemon juice, lemon zest and dried thyme being sure to deglaze the bottom of the instant pot and make sure everything is combined.

Step 4

Add the browned chicken breast back into the instant pot and cook on manual high pressure for 5 minutes. Use a quick or manual release once it’s done cooking.

Step 5

Remove chicken from instant pot and spoon remaining sauce over the chicken.