Combine honey and water in the bowl of the instant pot. Next, turn the instant pot to saute and leaving the lid off, stir together until the honey dissolves, about 5 minutes. Next, add the mustard, italian seasoning, salt, pepper, garlic powder and paprika and stir to combine.
Set the steam rack inside add the chicken breasts to the Instant Pot and coat with the honey mustard sauce.
Seal the lid and turn the steam valve to the sealing position.
Set Instant Pot to pressure cook/manual, high pressure. Set the cook time to 8 minutes for a medium-sized 6-8 ounce chicken breast. Set the cook time to 12 minutes if the chicken breast is frozen.
The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time, so 18 minutes total.
When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting.
Finally, remove the lid then remove the chicken and set aside on a plate. Add 1 teaspoon of tapioca starch or cornstarch with 1 tablespoon of water. Add to the honey mustard sauce in the instant pot and turn on saute. Allow to boil and thicken for 2-3 minutes then add chicken back to instant pot and coat chicken with sauce.
Serve with rice, vegetables or quinoa.