• Trim and filet chicken breast, then season with salt and pepper.
• Mince 2 Tbsp garlic, and wash baby potatoes. If any potatoes are larger than 1 ½ inches in diameter, cut in half or quarters.
• Heat he pot of your pressure cooker to saute on high heat. Add 2 Tbsp olive oil then sear each side of the chicken breast. Work in batches if necessary.
• Remove the chicken breast when seared - it does not need to be fully cooked at this point.
• Add butter and garlic to the pot and saute for 30 seconds.
• Deglaze the pot with ½ cup chicken broth and 2 Tbsp lemon juice. Scrape the bottom of the pot with a hard, flat spatula to scrape up anything stuck to the bottom.
• Add chicken back into the pot and pour potatoes on top.
• Cook on high pressure for 8 min, then allow the pressure to naturally release for 10 min. Quick release the pressure when the additional 10 min has elapsed.
• Remove the chicken and potatoes from the pot and set aside.
• Create a slurry of cornstarch and the remaining 2 Tbsp of lemon juice. Add Italian seasoning, then add to the pot of the pressure cooker.
• Heat a pan on the stove over medium high heat.
• Toss green beans in 2 Tbsp olive oil and 2 tsp seasoning salt.
• Add green beans to the pan and allow to cook for 10-12 min, tossing occasionally, or until they reach your desired level of doneness.

For each serving:

• 100 G CHICKEN
• 100 G POTATOES
• 75 G GREEN BEANS
• 2 TBSP SAUCE

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