Rinse and pat dry the chicken breasts; set aside.
In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper.
Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste.
Rub the paste all over the chicken breasts.
Press the sauté button on the Instant Pot and heat 1 tablespoon olive oil.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
Remove chicken from the Instant Pot and set aside.
Add pineapple juice ( or chicken broth, or water) to the Instant Pot and scrape up any bits stuck to the bottom.
Place a trivet inside the Instant Pot and arrange the chicken breasts on the trivet in one single layer.
Close pot, set valve to sealing, select the manual or pressure cook button (this depends on your Instant Pot model), select HIGH pressure and set the timer to 5 minutes.
When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure. (For frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; about 15 minutes.)
Remove chicken from pot and let rest for 5 minutes.