Instructions

• Set the Instant Pot to SAUTE. Add 1 tablespoon vegetable oil and 2 tablespoons butter. When the display reads HOT, add the chicken breasts in a single layer (work in batches if you have more than four). Season the chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Brown the chicken on both sides until golden, using tongs to move it every ~30 seconds to prevent sticking. Transfer browned chicken to a plate and set aside.
• Add the remaining 1 tablespoon butter to the pot. Add the sliced mushrooms and sauté until they soften and begin to brown. Add the crushed garlic and 1 teaspoon Italian seasoning and sauté for 30 seconds, stirring to combine.
• Pour in 1/2 cup (120 ml) stock to deglaze the pot, scraping up any browned bits from the bottom. Turn off the SAUTE setting.
• Return the browned chicken and any collected juices to the pot. Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH for 4 minutes. (The Instant Pot will take about 6–7 minutes to come to pressure.)
• When the cooking program ends, perform a quick release of the pressure. Carefully remove the lid and transfer the chicken to a plate.
• Press SAUTE. Add 1 cup (236 ml) heavy cream and 1/2 cup grated Parmesan to the pot. Stir until the Parmesan melts and the sauce thickens slightly.
• Return the chicken to the pot, spoon the sauce over the chicken, and let it sit in the warm sauce for a couple of minutes to heat through.
• Serve the creamy chicken and mushrooms over pasta, mashed potatoes, or rice. Add extra grated Parmesan if desired.