Turn the instant pot to saute.

When it is hot, add olive oil and chicken tenders.

Cook for 3 minutes, then flip the chicken breasts over. Add the minced garlic at this time.

Cook for 2 more minutes and turn the instant pot off.

Add chicken broth and stir to deglaze.

Add brown sugar, smoked paprika, garlic granules and a pinch of salt.

Stir. Make sure the chicken is covered with liquid.

Place the lid on the instant pot and seal.

Use the manual setting and cook for 12 minutes.

Use the quick-release valve.

Remove the lid and stir.

Serve over rice if desired and top with green onions.

Allow any leftovers to cool before storing in an airtight container in the refrigerator.