Lemon rosemary chicken

Turn instant pot to saut and add olive oil and garlic. Let saut for 1 minute.

Salt and pepper both sides of chicken breasts.

Add chicken to the instant pot with lemon juice and chicken broth. Add rosemary on top.

Set pressure cook on high and set timer for 3 minutes. Once done let sit on keep warm for 5 minutes. After 5 minutes are over, release pressure.

On the stove, heat 2 Tbsp butter and 1 Tbsp olive oil and let heat in a large pan. Add chicken to the pan.

Add some of the mixture from the instant pot into the pan. Cook on medium/low until internal temperature reaches 165 degrees f. Add brown gravy on top if desired!