Instant Pot Chicken Genoa

Step 1

In a bowl or ziploc bag add the chicken, 1 Tbsp of olive oil, kosher salt, pepper, Italian seasoning and garlic powder. Cover and shake to coat chicken is seasonings.

Step 2

Turn Instant Pot to saute setting. When display says HOT add in 1 Tbsp of oil. Add in the chicken and let brown on one side for 2 minutes, flip over and brown for 2 minutes on the other side. Use tongs to place chicken on a plate.

Step 3

Add in the mushrooms and saute for about 3-4 minutes. Scrape bottom of pot as the mushrooms start to release moisture to release browned bits from the chicken. Pour in the broth and vinegar.

Step 4

Place the potatoes into the bottom of the pot. Place the chicken breasts on top of the potatoes.

Step 5

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 8-10 minutes and then move valve to venting. Remove the lid.

Step 6

Place chicken on a cutting board and slice across the grain.

Step 7

Use tongs to move potatoes to a bowl. Mash the potatoes. Stir in the butter, milk and salt and pepper to taste.

Step 8

Add the sliced chicken back into the pot and sprinkle with mozzarella cheese and parmesan cheese. Cover and put the Instant Pot on the keep warm setting to let the cheese melt.

Step 9

Serve potatoes and chicken with some of the mushrooms and juices on top. Salt and pepper to taste.