Sprinkle salt, pepper and half the Italian seasoning on both sides of the chicken breast.
Heat the instant pot in SAUTE mode.Once it's HOT, add olive oil.
Place the chicken breast.Let it brown from one side for 2-3 minutes, Flip and cook the other side for another 3 minutes.(Do not move for even browning)
Remove the chicken and set aside on a plate.
Add butter to the inner pot and deglaze.To this, add garlic and cook for 30 seconds.
Add rest of the italian seasoning and mix.
Add 1 Cup of chicken broth or water,Lemon Juice and the lemon zest.Deglaze the pot completely.
Place a trivet in the pot(the one you got with your instant pot).Place the chicken on top of it.Cancel Saute and Close the lid.
Select PRESSURE COOK for 4 minutes on HIGH with the pressure valve SEALED.
Once the cooking time is over, let the steam escape naturally for 5 minutes then quick Release( also denoted as 5NPR)
Open the pot.Remove the Chicken and the Trivet.
Select SAUTE mode- Mix the corn starch with 2 tbsp of water and add to the inner pot.Simmer for 4-5 minutes till the sauce thickens.Add Cream and mix it all up.
Drizzle the chicken with the sauce and serve over a bed of Brown rice or Cauliflower rice.