Chicken with Creamy Mushroom Gravy (IP)

Instant Pot Chicken with Creamy Mushroom Gravy
1 pound chicken breasts
10 oz. mushrooms, sliced
1 Tbsp. olive oil
1 Tbsp. chopped parsley
salt and pepper

½ cup heavy whipping cream (I used fat free half and half)
½ cup water
½ cup shredded parmesan cheese
1 Tbsp. corn starch
1 tsp. garlic powder

Season the chicken breasts with salt and pepper and set aside.  Select the Saute mode and add olive oil to the inner pot when it is hot.  Add mushrooms and saute until they release their juices, stirring occasionally.  Add the cream (half and half), water, garlic and stir until mixed.  Turn off Saute.  Add the chicken breasts to the pot, nudging aside the mushrooms so the chicken is sitting on the bottom of the pan, submerged in the liquid.  Cover and lock the lid, setting the vent to seal.  Cook on Manual High Pressure for 6 minutes.  When it is finished, allow for at least a 5 minute natural pressure release, then quick release any remaining pressure.

Remove the chicken and select saute on the pot.  Remove about ¼ cup of the liquid and mix with the corn starch, stirring until smooth.  Then stir that back into the liquid and stir until it has thickened slightly.  Add in the parmesan cheese and seasonings.  Serve the sauce over the chicken.