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1
Season both sides of chicken breasts with salt, black pepper, garlic powder, and paprika. Cut the chicken into smaller pieces.
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2
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil. Brown chicken in the hot oil for about 3 minutes per side; you may need to do this in batches.
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3
While chicken is cooking, combine broth, Italian seasoning, and zest of 1/2 the lemon in a measuring cup and set aside.
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4
Transfer cooked chicken from the pot to a plate. Add butter, onion, and garlic and simmer for 1 minute. Deglaze the pot by squeezing in lemon juice and scraping the bottom of the pot using a wooden spoon. Turn off the pot. Add the broth mixture and return chicken breasts to the pot.
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5
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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6
Release pressure using the natural-release method according to manufacturer's instructions for 2 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
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7
Combine water and cornstarch in a small bowl and stir to dissolve.
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8
Transfer chicken from the pot to a plate. Switch to Saute function. Stir cream into the juices in the pot. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return chicken to the pot and stir to coat with sauce.
