Pat the chicken dry, then season both sides with kosher salt, black pepper, and Italian seasoning.

Select Sauté on the Instant Pot. Add the olive oil if using, brown the chicken briefly on both sides in batches if needed, and remove it before it cooks through.

Pour the chicken broth into the pot and scrape the bottom thoroughly to loosen every browned bit.

Stir together the brown sugar, soy sauce, and minced garlic, then add the mixture to the broth.

Return the chicken to the pot and arrange it in a single layer when possible. Secure the lid and cook on High Pressure for 10 minutes for average-size breasts, or 12–15 minutes for particularly thick pieces.

Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.

Check the thickest part of each breast with an instant-read thermometer; the chicken is ready when it reaches 165°F (74°C).

For a thicker glaze, remove the chicken and select Sauté. Whisk the cornstarch with cold water, stir the slurry into the liquid, and simmer for 1–3 minutes until glossy.

Slice the chicken, spoon the sauce over it, and serve immediately with rice, mashed potatoes, or steamed vegetables.