Season chicken with salt, pepper, and paprika. Set aside.

Turn Instant Pot on 'Sauté'. Melt 1 tablespoon of butter. Add chicken and sear each side for 2-3 minutes. Remove chicken and keep warm.

Add remaining butter and minced garlic. Cook until fragrant (about 1 minute). Whisk in cream of chicken soup and water.

Add chicken and broccoli to the Instant Pot. Close lid and pressure cook on high for 10 minutes.

Release pressure using quick-release method.

Remove chicken, shred, and return to soup. Stir well.

Garnish with optional cheddar cheese before serving.