4 small (4oz) chicken breasts
1½ tablespoons lemon garlic seasoning powder (such as Flavor God)
½ teaspoon sea salt
Pinch black pepper (optional)
1 tablespoon avocado oil
1 cup water
2 lemons, sliced in half
Pat dry chicken breasts. Coat both sides with cooking spray and season both sides with seasoning, salt and pepper, if using.
Turn Instant Pot to sauté, and add avocado oil. Once hot, gently nestle all 4 chicken breasts inside. Cook undisturbed for 2-3 minutes. Coat tops with additional cooking spray. Using a metal spatula, flip breasts and cook for 2 minutes.
Remove chicken to a plate. Turn Instant Pot off. Pour water, and the juice of 1 lemon into the Instant Pot. Set the metal trivet inside and place chicken breasts on top. Squeeze juice of remaining lemon on top. Close lid and set to manual high for 5 minutes.
Allow chicken to natural release for 3 minutes, then carefully quick release. Remove chicken from pot and rest for 5 minutes before cutting.