Coat the bottom of the Instant Pot liner with Olive Oil. Just side to side.
Turn Instant Pot to Saute.
Next, add in the minced garlic.
Then add in the chicken breasts.
Dash of salt and pepper to season (use your discretion)
Allow the first side to turn white (it happens fast), then turn over and quickly saute the other side.
Now, add the entire can of sauce to coat the chicken breasts.
Add the water to the can, and swish can to capture sauce that did not dump out, and pour that into Instant Pot as well.
Turn Off Saute Mode (you don't want splatter).
Last, sprinkle the Italian breadcrumbs and then the grating cheese across the sauce.
Make sure that the sauce is covered from side to side, using a fork.
Do not press rather spread.
Press Meat/Stew it will go to 24 minutes. Seal Vent. And let it cook.
When the chicken is cooked, release the pressure immediately (I cover the vent with a wet cloth to avoid spattering).
Once pressure is release, carefully remove cloth (it will be HOT) and open the lid.
Remove the chicken with a spoon and transfer to a serving dish, immediately (while it is very warm)then cover with shredded mozzarella cheese.