• Blot the chicken dry. Combine the salt, pepper, and garlic powder in a small bowl and sprinkle over the chicken. (If you have time, allow to sit uncovered in the refrigerator for an hour or overnight.)
• Add the chicken broth, lemon juice, and rosemary to the pot and stir to combine. Add the chicken and seal the lid. Select high pressure and set the time for 4 minutes. (Increase to 10 minutes if you want to skip browning.)
• When the timer is up do a quick release.
• Remove the chicken from the pot. Hit cancel, and then select high sauté. Bring the liquid to a simmer and then add 3 tablespoons of the butter and xanthan gum. Cook until the sauce thickens, about 5 minutes, and then remove the sauce from the pot. Wipe the pot clean.

Optional - Brown the Chicken

• Return the pot to the heat and add the remaining 1 tablespoon of butter to the pan. Add the chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer should register 165 °F.
• Serve the chicken with the rosemary sauce on top.