Season the chicken with salt, pepper, and paprika.
Set the Instant Pot to sauté mode. Heat the olive oil and sear the chicken on both sides until golden, about 2-3 minutes per side. Remove and set aside.
Add garlic to the pot and sauté for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice. Scrape the bottom of the pot to release any browned bits.
Return the chicken to the pot. Lock the lid, set to high pressure, and cook for 7 minutes.
Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Remove the chicken and stir in butter and lemon zest into the sauce.
Serve the chicken with the sauce spooned over the top and garnish with parsley.