Yield: 4 Servings (3 points per serving for blue and purple, 5 points for green)
Turn the Instant Pot to saute. Melt the butter then add the onion and garlic. Cook for 3 minutes while stirring occasionally.
Scrape the onions to the side and add the chicken tenderloins. Sear it on both sides, about 3 minutes per side.
Add the chicken broth, lemon juice, paprika, salt and pepper.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
Once the time is up turn the Instant Pot off and do a quick release of pressure. Once the steam is released, carefully remove the lid.
Remove the chicken from the Instant Pot, leaving just the liquid.
Put the cornstarch in a small bowl and add about 1 tablespoon of the liquid. Stir together until it is blended and add it back to the Instant Pot.
Set the Instant Pot to saute so the mixture simmers. Stir constantly until the sauce thickens. Turn off the saute and add the chicken back to the sauce, then serve.