Step 1

Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.

Step 2

Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.

Step 3

Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.

Step 4

Deglaze the pan with the chicken bone broth.

Step 5

Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.

Step 6

Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)

Step 7

Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.

Step 8

When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit

Step 9

If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.

Step 10

Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.

Step 11

Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!