Ensure the chicken breasts are thin. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them thin.
Rub the chicken breasts with 1 tablespoon of olive oil.
Add the flour, Italian seasoning, garlic powder, and kosher salt to a gallon-sized sealable plastic bag. Gently toss the bottom of the bag with your fingers to combine.
Add in the chicken, seal the bag, and shake to coat.
Add 2 tablespoons of olive oil to the Instant Pot, and press the Sauté button. Once heated, sauté the chicken breasts for a couple of minutes on each side until browned. It’s best to do this in 2 batches, adding in more olive oil if needed between batches. Remove chicken from the pan.
Pour the chicken broth into the Instant Pot, scraping up the brown bits at the bottom with a wooden spoon.
Stir in the marinara sauce. Then, add in the chicken, covering each piece in sauce the best you can.
Press cancel and set the timer to cook for 8 minutes on the Manual setting.
At the end of the cook time, release the pressure naturally for 10 minutes. Then, release any remaining pressure manually.
Remove the lid and sprinkle mozzarella cheese over the chicken breasts. Place the lid on again for a couple of minutes until the cheese has melted.
Serve the chicken breasts on a bed of your favorite pasta.
