Instant Pot ® Chicken and Mushroom in Roasted Garlic Sauce

Directions

1. Turn the pressure cooker to the Sauté function key. Add the olive oil, onions and salt to the pot and cook for 3 minutes, until softened slightly.
2. Add the chicken, mushrooms, garlic, thyme, bay leaves, pepper and broth and stir. Press the Keep Warm/Cancel button. Place and lock the lid on, set the Steam Release handle to the “sealing” position, press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going. Allow the pressure cooker to build up pressure and cook for 15 minutes. Once the timer ends carefully turn the Steam Release handle to “venting” position for a Quick Release. Allow the pressure to release completely before removing the lid.
3. Using a large strainer, scoop out all of the chicken and mushroom contents until you are left with only the liquid in your pot. Set the Instant Pot ® to Sauté, to bring liquid to a boil. Using a microwavable cup melt the butter, add the flour and stir until well blended. Pour into boiling liquid and whisk until thickened, about 3 minutes.
4. Press the Keep Warm/Cancel button. Return chicken and mushrooms to the pot, stir in sour cream until well blended. Top with chopped parsley.