Combine the flour and seasoning in a bowl. Use the salt and pepper to taste.
Put the chicken in a gallon trash bag and add the flour mixture. Seal the bag well and then shake the bag to coat the chicken evenly.
Use the saute feature on the Instant Pot and set it to high. Add 1 tsp of the olive oil to the pot. Once it is hot, shake off the excess flour from the chicken, and add to the oil. Work in batches so not to overcrowd the chicken. Add more oil as needed.
Add the butter and once it has melted, add the mushrooms and onion. Cook until the mushroom are brown and the onions are soft, about 5 minutes.
Add the wine and broth. Deglaze the bottom of the pan by scrapping it with a spatula or wooden spoon.
Turn the pot off, add the chicken and cover. Place the lid on top, move it to sealing and set the pressure on high. Set for 10 minutes.
When the time is done cooking, allow a natural release for 10 minutes and then do a quick release. Remove the lid and move the chicken to a serving plate to rest for 5 minutes.
Make the sauce
Take 2 tablespoons of the hot liquid and add it to the cream cheese in a bowl to temper it. The ad
When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.
To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper, to taste, and stir to combine.
Top each chicken breast with some of the creamy mushroom sauce and serve immediately. Enjoy!