Directions

1. Pat chicken dry with paper towels. Season well with salt and pepper. Set pressure cooker to "sear". Adjust time to 20 minutes and add oil. Press "start/stop". When oil is hot, add chicken breasts. Sear on both sides, about 5 minutes. Remove chicken and set aside.

2. To the remaining oil, add garlic and sauté until fragrant, about 1 minute. Add white wine and bring to a simmer. Add cream, Dijon mustard, chicken stock, and lemon juice, and stir. Return chicken breasts to cooker.

3. Close and lock lid. Set pressure cooker to "poultry", adjust time to 6 minutes, and then press "start/stop". When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and check seasoning. Add salt and pepper, if needed. Serve chicken and sauce over cooked rice topped with parsley.