On a cutting board, cover each chicken breast with plastic wrap and pound the chicken flat using a meat mallet or the flat side of a cleaver. Then, cut the chicken ½ inches thick small fillets.

Next, in a bowl, mix the flour and nature's seasoning together and coat each chicken fillet. 

Hit the saute button on your Instant Pot. Then, melt the butter and 1 tablespoon of oil. Saute the chicken fillets until they are golden brown.

Remove the chicken from the Instant Pot. Then, toss the mushrooms and garlic in and sautee them for about 5 minutes.

Add your chicken broth and wine to the mushrooms and garlic and continue to saute it for 10 minutes.

Hit cancel on your Instant Pot. Then, place the chicken on top of the mushroom sauce. Close and lock the lid. Then, hit pressure cook or manual and set the time for 10 minutes.

After the time is up and the pressure cooker beeps, let it naturally release for 5 minutes. Then, flip the pressure valve to the venting position and release the rest of the pressure.

Remove the chicken from the inner pot and set it aside. Next, add the heavy cream and stir it until the sauce thickens.

Pour the sauce over the chicken and serve the best Chicken Marsala.