Step 1

Cut the chicken breasts into 3 pieces, slice mushrooms, chop garlic and onions and prepare the chicken stock (if making from stock cube).

Step 2

Add a cup of low-sodium chiken to the Instant Pot. Stir in half of the French Onion mix and half of the garlic.

Step 3

Nestle the chicken breast pieces in the stock and sprinkle with the remaining onion mix and garlic.

Step 4

Evenly top with mushrooms and place a block of cream cheese in the middle, do not stir. It will melt into the sauce during cooking.

Step 5

Secure and lock the lid. Set to Pressure Cook for 15 minutes on HIGH pressure. The Instant Pot will take about 6-7 minutes to come to pressure. Once the timer is done, leave the pot alone for 5 minutes and then use the quick release to let off the remaining pressure.

Step 6

Remove the chicken pieces and shred or dice. Set aside.

Step 7

Press the Saute function on the Instant Pot. Use a whisk or a spatula to whip the sauce a few times to break up any clumps of cream cheese. Once the sauce starts to simmer or bubble, the cream cheese will eventually melt completely. Let the sauce bubble for 2-3 minutes to reduce and thicken.

Step 8

Return the shredded chicken back to the sauce along with half of the green onions and stir through.

Step 9

If you would like to thicken the sauce further, whisk a tablespoon of flour or cornstarch with 2-3 tablespoons of water in a small bowl. Stir it into the chicken and watch the sauce thicken instantly.

Step 10

Serve over pasta noodles, rice, mashed potatoes, as a stew with good bread or croutons, or with cauliflower rice or zucchini noodles for a low-carb version.