Combine the garlic powder, onion powder, chili powder, and cayenne (if using) in a small bowl and stir to combine. Rub this spice mixture into each butterflied chicken breast and season with salt and black pepper, to taste. Set aside.

Select the “Sauté” function on the Instant Pot® and add one tablespoon of olive oil once hot. Add the seasoned chicken breasts and brown for 2-3 minutes on each side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer chicken to a plate and set aside.

Add the remaining olive oil to the Instant Pot®, along with sliced mushrooms. Season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally until mushrooms develop a nice golden brown color.

Pour the chicken broth in to gently deglaze the bottom of the pot, scraping up any brown bits from the bottom with a wooden spoon in the process.

Turn the unit off and return the chicken to the pot. Add the lid and lock it into place. Position the vent to “Sealing” and set the “Manual” setting to 3 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.

To prevent curdling, temper the heavy cream by adding a small amount of the hot cooking liquid to it before stirring it directly into the pot. Stir to combine.

Serve immediately with some of the creamy sauce spooned over the chicken and mushrooms. If not eating low-carb, serve over cooked pasta of choice. Enjoy!