Lemon and Garlic Chicken

1. Turn Instant Pot to saute.
2. Dice your onion while inner pot heats. Add oil, onion, paprika, parsley, and salt. Stir and let cook 3 minutes while you mince garlic.
2 tablespoons olive oil,1 medium onion,2 teaspoons paprika,2 teaspoons dried parsley,1 teaspoon salt
3. Turn off Instant Pot, and add garlic. Stir and let cook 30 seconds, then pour in wine.
6 cloves garlic,1/4 cup dry white wine
4. Use a flat wooden spoon to scrape up anything stuck to the bottom. Add chicken stock and lemon juice.
1/2 cup chicken stock,1/3 cup lemon juice

5. Place chicken breasts in pot and stir, then put on lid and seal the vent.
3 pounds chicken breasts
6. Set Instant Pot to cook for 9 minutes. Do a natural pressure release for 10 minutes.
7. Add cornstarch to a small bowl with cold water to make a slurry.
2 1/2 tablespoons cornstarch
8. Remove chicken from Instant Pot and turn it back to saute. While stirring the liquid inside, slowly pour in cornstarch slurry.

9. Cook 1-2 minutes, until sauce thickens. Change the Instant Pot to warm, and return the chicken to the pot. Carefully coat the chicken in the sauce, then serve immediately with rice.