Turn you instant pot onto saute. Add olive oil to the pot. Season the chicken breasts with the salt, pepper, Place chicken breasts into the IP and brown on one side.
Flip over and brown on the other side. Remove from the IP.
Add the mushrooms, onion and garlic to the IP.
Saute for a few minutes. You can add more oil or a little broth if anything starts to burn or stick.
Place the chicken breasts back into the IP. Add the chicken broth. Place lid on top, lock in place, make sure valve is set to closed. Cook for 12 minutes on manual high.
When the timer beeps, allow to naturally release for 8 minutes and then release. Remove the chicken and shred it by your preferred method. Whisk in your heavy cream and Parmesan cheese. Push the saute button again and allow the sauce to boil for a few minutes.
After the sauce has boiled for a few minutes add the shredded chicken back to the pot. Stir to combine.
Scoop out the chicken with the sauce and serve on top of the "noodle" of choice. Sprinkle with dried parsley on top.
