Instructions

1. Turn instant pot to saute add butter, onion and mushrooms. Saute for 4 minutes
2. Pour in vinegar and broth, scrapae the bottom of the pot so that nothing is sticking. Turn off instant pot
3. Add in chicken. Sprinkle with salt, pepper and garlic powder.
4. Secure instant pot and cook on manual pressure for 3 minutes. Allow to naturally release for 10 minutes and quick release the remaining.
5. Create a slurry with the cornstarch and some cold water. Turn instant pot to saute and stir slurry into pot and allow to thicken. Switch instant pot to wam function.
6. Stir in heavy cream, lemon juice and zest.
7. Serve warm over rice, mashed potatoes or pasta