1/2 cup low sodium chicken broth
4 boneless chicken breasts (2lbs)
1 teaspoon dried parsley
1/4 tsp paprika
1/4 teaspoon seasalt
pinch of black pepper
4 lemon slices
3 cloves of garlic smashed
3 tablespoons of heavy cream ( or coconut milk condensed )
3 ounces of cream cheese softened (kite cream cheese)
1/3 grated parmesan cheese ( skip or use cheese from goat)
Add the broth to the pot. Place a trivet inside and lay the chicken on top of the trivet.
In a small bowl mix together the parsley, paprika, salt and pepper. and place in on from of the chicken. Lay the lemon slices on top of the chicken with the seasonings and sauce.
Close the lid and seal the vent. Cook on HIGH pressure for 10 minutes. Quick release the steam lid and press cancel.
Remove the chicken from the pot. Discard the extra cloves and lemons. Save the chicken broth mixture. Turn the pot to SAUTE mode. Add the broth adn cream. When the mixture beings to bubble along the edges, add the cream cheese. Whisk as the cream cheese melts and the cause thickens, about 5 minutes. Press Cancel. Whisk in the Parm. Pout the sauce over the Chicken and garnish with the extra lemon slices.