In a small mixing bowl, mix together the Italian seasoning, paprika, garlic powder, salt and black pepper until combined.

Rub this seasoning mixture onto both sides of the chicken breasts.

Turn your instant pot onto the sauté setting and allow for it to heat up slightly.

Add the oil to the instant pot insert.  Place the seasoned chicken breasts in a single layer at the bottom of the instant pot.

Cook both sides of the chicken for 4-5 minutes until browned.

Removed the chicken breasts from the instant pot.

Add the chicken broth to the instant pot and use a spatula to scrape any brown bits off the bottom of the instant pot insert (this is necessary to prevent from receiving the burn notice on the instant pot).

Turn the instant pot off and add the trivet that came with the instant pot into the bottom of the insert.

Place the chicken back into the Instant Pot on top of the trivet in the bottom.

Place the butter on top of the chicken.

Seal the instant pot and cook on high pressure for 8 minutes.

After the cook time, let the pressure release naturally for 5 minutes. Then move the valve on the lid to the venting position to release the remaining pressure from the instant pot.

Remove the chicken and the trivet from the instant pot.

In a small bowl, whisk the cornstarch with 2 Tablespoons cold water until the cornstarch is dissolved.

Switch the instant pot to the sauté feature, whisk the cornstarch mixture into the sauce in the instant pot and heat for 3-5 minutes until it thickens.

Serve the chicken with the sauce in the instant pot poured on top and enjoy!