Pat the chicken breasts completely dry. In a small bowl, mix paprika, cayenne pepper, garlic powder, salt and pepper. Rub chicken with this spice mix on both sides.
Turn “saute” mode on your instant pot and add olive oil. Wait two minutes to heat up the oil and add chicken breasts. Cook for 3-4 minutes on each side or until brown. Transfer to a plate and set aside.
Add butter to the instant pot. When melted, add garlic and cook for 30 seconds. Add lemon juice and give it a good stir. Try to scrap all bites from the bottom of the pot. Pour in chicken broth and add lemon zest. Return chicken breasts back to the pot and turn the “saute” mode off.
Put the lid on and cook on “manual” high pressure for 7 minutes. When cooking time is over, do a “quick release” and remove the chicken from the pot.
Turn “saute” mode on your instant pot again. Add cream cheese to the cooking juices and stir well. Add xanthan gum and saute stirring constantly for a few minutes until the sauce becomes thick.
Divide chicken breasts between serving plates and spoon the sauce over. Garnish with lemon wedges and chopped parsley if you want.