1 cup chicken broth
1 cup heavy cream
1 tsp Italian seasoning
Salt & pepper, to taste
Β½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
SautΓ© the Chicken:
Set your Instant Pot to the SautΓ© 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.
SautΓ© the Vegetables:
In the same pot, add the sliced mushrooms and sautΓ© for about 3-4 minutes until softened. Add the minced garlic and sautΓ© 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 SautΓ© mode and let it simmer for a few minutes until slightly thickened.
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