Step 1

Dredge (coat) the chicken in flour mixture and set aside

Step 2

Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting. Add the olive oil and let it heat for 3 minutes

Step 3

Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned.

Step 4

Then, add the butter to the pot and deglaze (scrape) the bottom of any flour remnants. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time

Step 5

Now, add the champagne (or prosecco), chicken broth, Italian seasoning and oregano. Stir and then add the chicken back to the pot. Top off with the cherry tomatoes and the spinach but do not stir these! Just let it rest on top (it will look like there’s a lot of spinach but it cooks down into nothing)

Step 6

Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes

Step 7

Quick release when done. Using tongs, remove the chicken to a serving dish, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again to bring the pot to a bubble

Step 8

Pour in the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Let it bubble for 1 minute while stirring constantly and then turn the pot off

Step 9

Lastly, add in Boursin (or cream cheese) and stir until well combined for about a minute or two. Then add in the cream and whisk in the grated parmesan in batches. Ladle the sauce over the chicken in the serving dish

Step 10

Serve on its own or with pasta, spaghetti squash, rice and/or vegetables

Step 11

Enjoy!