Instructions

• Get your chicken breasts seasoned with garlic powder, paprika, Italian seasoning, salt, and pepper. Make sure each one’s covered well for max flavor.
• Turn your pressure cooker to sauté mode and heat the olive oil. When it’s hot, add the chicken and sear it about 5-7 minutes on each side till golden brown.
• Remove the chicken and set it aside. Now toss in the minced garlic to the oil left behind and sauté for about a minute until you smell it nice and fragrant.
• Stir in your chopped dill and parsley, letting them wake up in the warm oil and garlic.
• Pour in a splash of water or chicken broth to stop the garlic from sticking and to add some broth depth to the dish.
• Nestle the chicken right back into the pot with the herbs and garlic. Pour the heavy cream over everything, and stir gently to mix flavors.
• Lock the lid on the pressure cooker, make sure the sealing ring is in place and valve set to sealing. Cook on high pressure for 8 minutes.
• When cooking’s done, quickly release pressure by carefully moving the valve to venting, listen good for that valve hiss. Open the lid and you’re ready to serve.