Instant Pot Green Goddess Chicken

¼ cup extra virgin olive oil

¼ to ⅓ cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)

2 pounds chicken breasts, thinly sliced into ¼-inch cutlets

2 tablespoons salted butter or ghee

16 ounces sliced baby Bella or white mushrooms

1 cup low-sodium chicken broth

5-8 ounces baby spinach

8-ounce brick cream cheese, cut into 8 cubes (for easy melding)

1 cup pesto sauce (See Jeff's Tips)

10 ounces frozen peas (optional)

½ cup grated Parmesan

subheading: SERVE OVER:

Egg noodles, rice, cauliflower rice, veggies or zoodles, prepared separately to serve the chicken and sauce over

Directions at pressureluckcooking.com

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