• Sprinkle chicken breasts on both side with sea salt and pepper
• Hit SAUTE on Instant Pot, and when it reads Hot, add the olive oil, and brown the chicken on both sides for about 2 minutes per side. You may have to do this in batches of 2, and keep the chicken on a plate covered with foil until done with this step
• Add the chicken broth to the pot, and stir with wooden spoon or spatula to deglaze and remove any browned bits from the bottom of pot
• Hit CANCEL, then stir in Worcestershire sauce and Dijon mustard
• Place chicken breasts back in pot, and sprinkle with onions and garlic powder
• Place lid on 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. After pot beeps, allow a 10 minute natural release, then quick release remaining pressure, if any -- Pot may release pressure on it's own before 10 minutes is up
• When pin drops, carefully remove lid, and remove chicken to a clean plate, and cover with foil keep warm
• Hit CANCEL, then hit SAUTE and when liquid starts to bubble, stir in the cornstarch slurry until well combined. Stir in butter, and allow to cook and thicken for about 5 minutes. Sauce will thicken as it cools down. Add chicken back to pot to keep warm or serve immediately with the gravy

Cornstarch Slurry

• In a small bowl, mix the chicken broth or water with cornstarch until dissolved