4boneless chicken breastsSmall ones flattened to ½ inch thick.
1poundshrimp thawed, rinsed, tails removed
1medium onionthinly sliced
Set the Instant Pot on "Saute". Heat oil and add the chicken cooking it for 4 minutes per side or until it reaches 165°F internally.
Remove the chicken from the pot and place it on a plate covered with foil to keep them warm.
Add the mushrooms and onions to the Instant Pot and saute them until they are tender.
Combine the sauce ingredients in a small bowl and add to the instant pot with the shrimp. Bring the mixture to a gentle boil and cook for 4-5 minutes or until shrimp are cooked and the sauce is thickened.
Serve the chicken warm and covered with the mushroom and onion sauce.