Thaw chicken in the refrigerator. Season your chicken with salt, pepper, and garlic powder.

I like to brown the chicken in olive oil for just a few minutes in my cast iron pan.

Add the olive oil to the bottom of the Instant Pot first and then press the Sauté function. Sear the chicken on each side until golden brown, about 3 minutes.

Once you brown the chicken, remove from pan or pot and set aside.

Melt the butter inside the Instant Pot and then add in onions, garlic cloves, chicken broth, lemon juice, and Italian Seasoning.

Place the chicken into the Instant Pot, and select the Poultry setting. If your Instant Pot is larger, or if you are using more chicken, you may need a little more chicken broth or water to prevent the chicken from sticking to the bottom of the pot. Using 1/3 cup of liquid worked perfectly for me but adjust if needed.

Once the chicken is done, let the steam release using a long wooden spoon or other long-handled utensil and always be careful of the steam while it is releasing!

I add in lemon slices to warm them up after the chicken is cooked. A tip I saw on a cooking show is to roll the lemons around before cutting them to release the juice.

Garnish with additional lemon slices if desired and serve hot with your favorite sides.