Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
Add onions and mushrooms, and stir to coat with the butter
Add thyme, chicken, salt, pepper, and water. Place the baby spinach leaves on top.
Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.