Pour broth into Instant Pot. Add in the chicken and potatoes. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Add in the slurry and gently stir until sauce has thickened. Stir in the sour cream.
Heat oven to 375° F. Spread chicken mixture into a 9×9 inch pan. Sprinkle the cheese on top. Sprinkle the cornflakes on top and then drizzle the butter over the top.
Bake for 25 minutes.
Serve and enjoy!
