In a shallow dish, combine Panko, salt, and pepper. Set aside.
Pound chicken breast to 1/2" thickness (try to not pound too hard and break through the meat)
Place 2 slices of ham over each chicken breast.
Place slice of Swiss cheese over the ham and roll chicken up tightly.
Dip each chicken roll in butter, then roll in breadcrumbs. Place in Instant Pot, seam side down (the more snug the better).
If you don't want your chicken sitting in broth, you may want to use the included steamer rack so the chicken isn't sitting on the bottom of the pot.
Pour remaining butter over the chicken and add chicken broth in the cracks between the chicken breasts.
Place lid on Instant Pot and move tab to "sealing". Press "manual" and set time to 8 minutes, on high pressure. Allow to naturally release for 5 minutes before moving tab to "venting".
Carefully remove chicken from Instant Pot and serve.