Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and brown the chicken on both sides. (Do 2 at a time for best results, and keep covered on a plate until you finish)
Add the white wine (or water or broth) to deglaze pot. Make sure any browned bits are scraped off the bottom. Then, stir in the chopped garlic and lemon juice
Hit CANCEL to turn pot off, then place the chicken breasts in pot, directly in the liquid, and season with garlic powder and herbes de Provence
Place lid on Instant Pot, turn vent to Sealing position and hit PRESSURE COOK for 6 minutes
Pot will take a few minutes to reach pressure then begin counting down and cook. When pot beeps, allow a pressure release of 10 minutes. Pot may fully release before 10 minutes.
When pin drops, remove lid, and remove chicken to a clean platter, and cover with foil to keep warm. Internal temperature should be 165 degrees, according to a meat thermometer
Hit CANCEL, then hit SAUTE, and stir in heavy cream. Allow sauce to reduce slightly, then Hit CANCEL, and pour sauce over chicken. Garnish with additional lemon slices and fresh chopped parsley if desired
Recipe was made in a 6 quart Instant Pot electric pressure cooker. If using an 8 quart, you will need to double cooking liquid but not the cook time.