When the oil is hot, put the chicken breasts and brown on each side, about 5 minutes per side. Transfer the chicken onto a plate.
Deglaze the pan with ½ cup of chicken stock.
Add pasta, minced garlic, garlic powder, remaining 1 teaspoon salt and rest of the chicken stock.
1 lb pasta of your choice, 1 teaspoon minced garlic, 1 teaspoon garlic powder, 4 cups hot chicken stock
Place the browned chicken breasts on top.
Close the lid and make sure the valve is set to "sealing".
Set the Instant Pot to Pressure Cook/Manual for 10 minutes on high. (NOTE: It took 10 minutes for my IP to come to pressure.)
Do quick release by carefully turning the valve to venting. And carefully open the lid.
Using kitchen tongs, take the chicken breasts out onto a cutting board.
Add heavy cream, cream cheese and parmesan cheese. Cover and let sit for 2-3 minutes, or until cream cheese is softened.
½ cup heavy whipping cream, 4 oz cream cheese, 1 cup (2oz) parmesan cheese
Meanwhile, slice or shred the chicken breasts. And add it to the pot.
Stir well and serve.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.Note 1: Boneless, skinless chicken thighs can be substituted. Just keep in mind that the cooking time and flavor will be slightly changed! Note 2: Using a hot liquid helps to cut down the time for the Instant Pot to come to pressure. Using cold chicken stock will add about 5 minutes to the pressurizing stage.