Step 1

Assemble- In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.

Step 2

Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.

Step 3

Transfer chicken- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165°F. Remove the chicken from the Instant Pot and allow to rest on a cutting board.

Step 4

Reduce sauce- Select the 'sauté' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about ⅓ of a cup and you can see the bottom of the pot as you stir, they are ready.Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream, lemon juice, and parmesan cheese.

Step 5

To serve- Slice the chicken against the grain, and spoon the sauce over the chicken to serve.