Step 1

Place the cut potatoes in the Instant Pot and place the frozen chicken breasts on top of the potatoes. Pour the chicken broth into the pot and sprinkle the chicken with 1/4 teaspoon of the salt and pepper followed by the sage.

Step 2

Place the 2 whole cloves of garlic in the pot and lock the Instant Pot lid in place, making sure the venting valve is sealed.

Step 3

Set the Instant Pot to cook at high pressure for 5 minutes. When the cooking time is up allow the pressure to release naturally for 18 minutes, then carefully turn the venting valve to release any remaining pressure.

Step 4

In a small saucepan, melt 4 tablespoons of the butter over medium heat and stir in the remaining 2 cloves of minced garlic and ¼ teaspoon salt. Continue stirring until the garlic is cooked to your liking, remove from the heat, and set aside.

Step 5

Remove the chicken from the pot and set aside to cool, then slice.

Step 6

Drain off any excess chicken broth from the potatoes, leaving the 2 cloves of garlic in the potatoes. Mash with a potato masher until the potatoes reach your desired consistency. Stir the remaining 2 tablespoons of butter, heavy cream, and sour cream into the potatoes.

Step 7

Serve the cooked chicken on top of the mashed potatoes, drizzled with the garlic butter.