Slice each chicken breast in half lengthwise to create thinner cutlets. Pound the chicken tenders with a meat tendorizer or place plastic wrap over the chicken and roll it out with a rolling pin.  

Season the chicken with salt and pepper, then dredge each piece in flour, shaking off the excess.

Set your Instant Pot to Sauté mode and add olive oil.

Once the oil is hot, add the chicken and brown each side (about 2-3 minutes per side). Work in batches if necessary. Remove and set aside.

Add the garlic and sauté for 30 seconds until fragrant.

Pour in the chicken broth and use a wooden spoon to scrape up the brown bits from the bottom of the pot.

Add lemon juice, capers, and butter to the broth mixture.

Return the seared chicken to the Instant Pot, layering them in the liquid.

Close the lid, set the valve to Sealing, and select Manual or Pressure Cook on high for 5 minutes.

After the cooking time is up, allow a Natural Pressure Release for 5 minutes, then carefully do a Quick Release to release the remaining pressure.

Remove the chicken and set it aside.

Stir in chopped parsley for added freshness.

Serve