1. Prepare the chicken and saute the aromatics: Cut your chicken into uniform 1-inch pieces. Set your Instant Pot to “Saute” mode and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Deglaze and add chicken: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Add the chicken pieces to the pot, ensuring they are submerged in the broth.

3. Season the dish: Sprinkle the Italian seasoning, salt, and black pepper over the chicken. Do not stir at this point; layering the ingredients helps prevent the burn notice and ensures even cooking.

4. Pressure cook the chicken and vegetables: Close the Instant Pot lid and set the valve to the sealing position. Select “Manual” or “Pressure Cook” on High Pressure for 7 minutes.

5. Add the vegetables and finish cooking: Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid. Add the broccoli florets and sliced carrots to the pot. Close the lid again, set the valve to sealing, and select “Manual” or “Pressure Cook” on High Pressure for 2 minutes.

6. Quick release and stir in creamy elements: After the second cooking cycle, perform another quick release. Open the lid and switch the Instant Pot to “Saute” mode (on low if available). Stir in the heavy cream, grated Parmesan cheese, and melted butter. Simmer gently for 2-3 minutes, stirring constantly, until the sauce thickens slightly to your desired consistency.

7. Serve and garnish: Turn off the Instant Pot. Taste and adjust seasoning if necessary. Ladle the creamy garlic butter chicken and vegetables into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.