1. 1. Prepare the Chicken and Potatoes: Start by patting your boneless, skinless chicken breasts dry with paper towels. This helps seasonings adhere better. Cut the chicken into 1-inch chunks. Wash and quarter your small new potatoes. If your potatoes are larger, halve them to ensure they cook evenly with the chicken.

2. 2. Season the Ingredients: In a large bowl, combine the cut chicken and potatoes. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly until the chicken and potatoes are evenly coated with the seasonings.

3. 3. Add to Instant Pot: Pour the chicken broth into the bottom of your Instant Pot liner. This liquid is essential for the Instant Pot to come to pressure. Carefully add the seasoned chicken and potatoes to the Instant Pot. Try to spread them out as much as possible, but don’t worry if they overlap a bit.

4. 4. Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting on High Pressure for 7 minutes.

5. 5. Quick Release Pressure: Once the cooking cycle is complete, the Instant Pot will beep. Immediately perform a quick release by carefully turning the venting knob to the “Venting” position. Stand clear of the steam as it releases. Once the pin drops, it’s safe to open the lid.

6. 6. Finish with Lemon and Dill: Carefully remove the lid. Stir in the fresh lemon juice and the chopped fresh dill. Give everything a gentle stir to combine the flavors. The residual heat will warm the lemon juice and dill without overcooking them.

7. 7. Serve Immediately: Spoon the chicken and potatoes onto plates. Garnish with fresh lemon slices and a sprinkle of extra dill, if desired. Serve hot and enjoy your delicious, healthy meal!