Pressure Cooker Creamy Chicken & Broccoli

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 large boneless, skinless chicken breasts
• 1/2 cup chopped onion
• 1 14 oz. can chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 tablespoon dried parsley
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 oz. light cream cheese, cut into cubes
• 1 cup shredded cheddar cheese
• 3 cups chopped broccoli, lightly steamed

1. Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select Browning. When butter is melted, brown the chicken breasts. Remove to a plate.
2. Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley. Add brown chicken breasts.
3. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Remove chicken to a cutting board and cut in to bite pieces.
4. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
5. Add diced chicken and steamed broccoli. Simmer for 5 minutes until broccoli and chicken are heated through.
6. Serve over white rice and garnish with additional shredded cheese if desired.

olive oil, butter, chicken breasts, onion, chicken broth, salt, black pepper, red pepper, parsley, cornstarch, water, light cream cheese, cheddar cheese, broccoli

Taken from www.epicurious.com/recipes/member/views/pressure-cooker-creamy-chicken-broccoli-53053011 (may not work)