Instant Pot Lemon Chicken!

1 lb. chicken breasts

2 T. olive oil

1/4 c. corn starch

salt and pepper

1 large shallot, minced

2 lemons, sliced

1/3 c. madeira wine

1/2 c. chicken broth

2 T. butter

3 T. capers

Butterfly chicken breasts and cut in half.  Season with salt and pepper and dredge in corn starch.  Set Instant Pot to Saute and brown chicken in olive oil in batches.  Remove chicken and add shallot to saute.  Add wine and broth to deglaze the pot.  Add lemon slices and chicken to the pot and set to pressure cook on high for 5 minutes.  Release the pressure, then remove the chicken and lemon.  Add butter to the sauce and whisk to thicken it.  Serve chicken over mashed potatoes and top with the sauce before serving.