Add condensed soup, water, garlic, and 2tsp rosemary to nanoceramic liner and stir.
Add basket to liner. Salt and pepper chicken breast and place inside basket.
Add pressure cooker lid, set valve to seal, and set to pressure cooker, hi, 12 minutes.
Combine butter, lemon juice, and garlic powder and microwave 45 seconds or until melted.
When timer goes off on Foodi, quick release. Remove pressure cooker lid. Top chicken with shaved parmesan. Pour melted garlic butter over parmesan. Sprinkle with remaining rosemary.
Close air fryer lid. Set Foodi to air crisp, 400, 7 minutes. (You can periodically open lid to check to see if browned early. It reheats to temp quickly.)
Remove chicken when done. Set on plate to rest. Remove basket. Meanwhile, stir 1/3c water with corn starch and add to nanoceramic liner contents. Set Foodi to saute, hi, and stir sauce until it thickens, about 1 minute.
Spoon a couple spoonfuls of sauce over chicken and serve.
