Cut each chicken breast in half lengthwise to create thin cutlets. Season both sides with salt and pepper, then dredge each piece in flour, shaking off excess.

Turn your Instant Pot to Sauté mode. Add olive oil and 1 tablespoon of butter. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Sear for about 2 minutes per side until lightly golden. Transfer to a plate.

Add minced garlic and sauté for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add lemon juice, capers, and remaining butter. Stir to combine.

Return the chicken to the pot. Lock the lid and set the Instant Pot to Manual (High Pressure) for 4 minutes.

When cooking time is up, quick release the pressure. Open the lid carefully, then spoon some of the sauce over the chicken.

Sprinkle with chopped parsley. Serve hot with mashed potatoes, pasta, or sautéed veggies.