Turn the Instant Pot to saute mode and add in the oil. While it is heating up, season the chicken with the salt, pepper, paprika and garlic powder on both sidesOnce the oil is hot, brown the chicken for 2 minutes on both sides and set aside. Turn saute mode off
Add the broth, carrots, potatoes and garlic into the bottom of the potPlace a sprig of thyme over the veggies and then place the trivet in the pot
Set the browned chicken breasts on top of the trivet with remaining thyme sprig and halved lemonClose the lid, move steam valve to 'seal' and set to high pressure for 5 minutes
Once timer goes off, hit cancel button and let sit for 6 minutes, then do a manual release of the steamUse a slotted spoon to remove the chicken and veggies ( I put them on a large platter) take out the trivet and discard the thyme sprigs and lemon
In a small bowl mix 1 Tbls of the tapioca starch with 1 Tbls room temperature water and stir into the liquid left in the Instant PotTurn to saute mode, the liquid will being to lightly boil. It should thicken to a gravy consistency, turn saute mode off and stir in gheeRemove from pot and use to pour over the chicken and veggies
You can also use arrowroot powder to thicken in place of tapioca starch*or cornstarch (not Paleo or Whole30)The recipe is 4 servings. I had two giant chicken breasts, so that was 4 servings for us. But you could also put in 4 regular sized chicken breasts. Everything else would stay the same.