In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and 2 tbsp. chicken stock into a paste.
Put the chicken breasts in a bowl and coat the fillets in the paste.
Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).
Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.
Add the remaining 2/3rds cup of chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
Place the trivet inside before adding the chicken fillets on top of the trivet.
Cover your Instant Pot and set the valve to the SEALING position.
Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.
Do remember to check the temperature of the chicken using a Meat thermometer.