Start by seasoning the chicken breasts with a mixture of salt, pepper, paprika, and dried Italian herbs (if using). Rub this spice mixture evenly over both sides of the chicken breasts.

Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil and allow it to heat up for about a minute.

Once the oil is hot, add the minced garlic to the pot, stirring it for about 30 seconds until fragrant. Be careful not to burn it.

Add the seasoned chicken breasts to the pot and sear each side for about 2-3 minutes until browned. You might need to do this in batches if your pot isn't large enough.

Once the chicken is browned, remove it from the pot and deglaze by adding the chicken broth and lemon juice. Scrape any browned bits off the bottom of the pot.

Return the chicken to the pot, ensuring it's mostly submerged in the liquid. Close the lid and ensure the pressure valve is set to 'Sealing.'

Select the 'Manual' setting and set the cooking time for 8 minutes on high pressure.

Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release the remaining pressure.

Carefully remove the chicken from the pot. If desired, switch back to the 'Sauté' function to reduce the sauce slightly for a thicker consistency.

Serve the chicken with a spoonful of the broth over the top and garnish with fresh chopped parsley.