Instructions

1. Peel shallot and garlic and roughly chop. Clean mushrooms, trim stems and cut into 1/2" thick pieces. Divide the white mushrooms into two even piles, one with the shallot and garlic and one with the shitake mushrooms.
2. Finely chop parsley for garnish, set aside. Clean lemon and zest half, set aside.

1. Turn InstantPot to "Saute". Once hot, add 1 T of the Ghee and roughly chopped shallot, garlic, half of the white mushrooms as well as 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper. Cook for 5 minutes, stirring frequently.
2. Add chicken breasts and 4 cups of Pacific Foods Organic Mushroom Broth.
3. Cover, set to "sealed" and "0 minutes" high-pressure cook time. Allow for a 10-minute natural pressure release and then immediately release remaining pressure. Remove chicken to a cutting board to cool for 2 to 3 minutes. Test internal temperature (the desired temp is 165F). Slice chicken on the bias and divide into four portions.
4. Strain poaching liquid through a fine mesh strainer into a heat-safe bowl or another vessel, making sure to capture all of the cooked mushrooms, garlic, and shallots. Transfer the strained vegetables along with 1 cup of the poaching liquid and a pinch of kosher salt to a high-speed blender or food processor and puree until completely smooth.
5. Turn InstantPot back to saute and add remaining 1T of Ghee. Once melted, add remaining sliced white mushrooms and sliced shitake mushrooms along with a pinch of kosher salt. Saute for 2 minutes, stirring constantly. Add pureed mushroom sauce and cook for 1 minute until bubbling.
6. Divide sliced chicken up onto 4 plates. Top with 1/4 of the mushroom sauce, finely chopped parsley and a pinch of lemon zest. Enjoy!