Rinse and pat dry chicken; then slice each breast into 2 or 3 strips, lengthwise. Place into a large bowl and lightly drizzle 1-2 T. olive oil over chicken; stir to coat.

In a small bowl combine the thyme, paprika, garlic powder, onion powder and oregano leaves; give a quick stir.

Evenly sprinkle the seasoning mixture over the chicken pieces and stir to coat; then add a light sprinkle of salt and pepper. Stir chicken to make sure all pieces are seasoned.

Press the "Saute" option on the Instant Pot and add about 2 T. olive oil to the pot.

Once olive oil is hot, add the chicken pieces and brown on all sides; about 2-3 minutes each side. Saute chicken pieces in batches to avoid overcrowding the pot.

After all chicken pieces have been browned, remove to a dish and set aside.

Add the chicken broth to the Instant Pot and scrape the brown bits from the bottom of the pot.

Place trivet into Instant Pot and evenly arrange chicken pieces on it.

Place lid on the Instant Pot and set valve to sealing, then select Pressure cook for HIGH pressure for 5 minutes.

After 5 minutes are up, let Instant Pot go through a Natural Pressure Release for 8 minutes; then release any remaining pressure. Make sure pin drops before attempting to open lid.

Open lid and remove chicken to a serving platter.

To thicken sauce in the Instant Pot, turn pot to "Saute" and make a slurry by combining cornstarch and water; stir into the sauce and let heat up for 4-5 minutes. Turn off Instant Pot and let sauce continue to thicken or go ahead and spoon some sauce over chicken and serve remaining on the side.