1 cup chicken broth
1 cup heavy cream
1 tsp Italian seasoning
Salt & pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Sauté the Chicken:
Set your Instant Pot to the Sauté mode. Add the olive oil. Season the chicken breasts with salt and pepper, then add them to the pot. Sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Sauté the Vegetables:
In the same pot, add the sliced mushrooms and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Deglaze the Pot:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This will prevent the burn notice.
Pressure Cook:
Return the chicken to the pot, secure the lid, and set the valve to Sealing. Cook on High Pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then switch to a quick release to release any remaining pressure.
Make the Creamy Sauce:
Remove the chicken from the pot and set aside. Stir in the heavy cream, Italian seasoning, and grated Parmesan cheese into the mushroom mixture. Switch back to Sauté mode and let it simmer for a few minutes until slightly thickened.
CONTINUE READING ON THE NEXT PAGE 🥰💕
