Step 1

Season the chicken generously with salt and pepper. Select Sauté to preheat the pressure cooking pot. When hot, add the olive oil and then the chicken breasts. Sear until browned on each side, about 2 minutes per side. Transfer chicken to a plate.

Step 2

Add the garlic. Sauté for 1 minute, until fragrant.

Step 3

Stir in the chicken broth and scrape all the browned bits off the bottom of the pan. Add lemon juice and fresh tarragon. Return the chicken and any juices to the pot and lock the lid in place. Select High Pressure and 3 minutes cook time.

Step 4

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 4 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Transfer the chicken to a plate and cover to keep warm.

Step 5

In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Sauté and simmer, stirring constantly, until the sauce thickens.

Step 6

Reverse sear, if you like: After pressure-cooking the chicken, while you thicken the sauce, in a large skillet, heat 2 tablespoons unsalted butter and sear the chicken until browned and crisp on both sides.

Step 7

Serve the chicken with the lemon-tarragon sauce on top garnished with fresh tarragon.