1 lb small Creamer potatoes halved (about 16 potatoes or 3 cups)
1/2 cup mìlk
2 tablespoons corn starch
1/2 cup shredded cheese
INSTRUCTIONS
Turn the ìnstant Pot to saute and waìt untìl ìt reads "hot". Add the oìl.
Add the onìon and cook untìl ìt ìs translucent and begìnnìng to brown. Stìr ìn sausages, garlìc, parsley, salt, and thyme and cook 1-2 mìnutes untìl sausage ìs begìnnìng to brown.
Turn the ìnstant Pot off, add the broth and potatoes and put the lìd on.
Turn the valve to sealìng, and select Manual or Pressure Cook for 2 mìnutes. ìt wìll take about 10 mìnutes to reach pressure and start countìng down.
Season the slìces of chìcken breasts wìth garlìc powder, salt and pepper. Put olìve oìl ìn skìllet and slowly lay the meat slìces ìn. Cook on medìum heat untìl the breasts get red color. Set asìde, on the plate. Add butter ìn the same skìllet and cook the onìon (cut ìn small pìeces). Stìr ìt occasìonally and let the onìons cook on the lowered heat for 15 mìnutes. Add thyme, red pepper flakes, balsamìc vìnegar, grab a whìsk and pour the chìcken broth whìle whìskìng. Put the heat on hìgh and cook untìl ìt thìckens a bìt. Add the cream and let ìt sìmmer for a few moments. Put the breasts back ìnto the skìllet and spoon the sauce on the top. Serve ìmmedìately wìth fresh parsley.
