Cut your potatoes and carrots in fourths, the onion into eighths, and mince the garlic.

Season your boneless, skinless chicken breasts (2 lbs) with 1 tsp of salt and ¼ tsp of black pepper.

Whisk ¾ chicken broth, 3 tbs dijon, 1 tbs honey, and 1 tsp dried thyme together in a small bowl until combined.

Hit the saute button on your IP. Add in 2 tbs of melted butter, the remaining salt, onion, and garlic in. Stir until the onions are soft.

Turn the IP off while you add in the chicken broth mixture. Make sure to scrape any bits off of the bottom of the IP. Add your chicken in one layer, then place the potatoes and carrots on top.

Close the IP and vent, set to the pressure cooker setting, and cook for eight minutes on high. It will take about 15-20 minutes for the pressure to build. In the meantime, slice a lemon into wedges and chop ¼ cup parsley leaves.

Allow the pressure to release for five minutes, then use quick release for the rest of the pressure. Remove the chicken and vegetables and set them on a plate.

Bring the sauce to a boil in saute mode. Boil for about 10-15 minutes until the sauce thickens, then pour over the chicken and vegetables.