Begin by seasoning your chicken breasts or thighs with salt and pepper.

Set your Instant Pot to the 'Sauté' mode and add the olive oil.

Once it's hot, carefully place the chicken in the pot, searing until golden brown on both sides (about 3-4 minutes each side).

Remove the chicken temporarily and toss in the minced garlic. Sauté for 30 seconds until fragrant.

Return the chicken to the pot and pour in the honey, Dijon mustard, whole grain mustard, chicken broth, paprika, and dried thyme. Stir well.

Secure the lid on the Instant Pot and ensure the valve is sealed. Set it to 'Pressure Cook' on high for 10 minutes.

When the cooking time is up, carefully perform a quick release by turning the valve to venting.

Mix cornstarch with water to create a slurry; stir this into the sauce in the Instant Pot. Set to 'Sauté' mode again and cook for 2-3 minutes until thickened. Serve.