2Brown chicken in oil and butter till done and juices run clear. Sprinkle with parsley. Place in oven-proof pan and cover each piece of chicken with with a slice of cheese and place in oven to keep warm.
3To original pan, add garlic and brown slightly. Then add Marsala and stir in heavy cream into pan. Stir in soup and mushrooms.
If you thought you loved your Instant Pot, just wait until you make a rich and gooey bowl of macaroni and cheese within minutes. The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining.