Begin by slicing the chicken breast in half to make them nice and thin. Pound the breasts if necessary to ensure they are tender.
Place the coconut flour in a small bowl and dredge the chicken breast through, coating completely in the flour.
Turn the Instant Pot® on and press “saute”. Add the butter and then place the chicken breast on the bottom. Cook for 3 minutes on each side just to sear. Remove from the Instant pot when done.
Add the mushrooms, onions and garlic to the Instant Pot® with it still set to “Saute” mode. Cook for about 5 minutes at which time the mushrooms should be browned and the onions soft. Turn the Instant Pot® off by pressing “cancel”.
Add the grape juice, vanilla extract, sherry vinegar, chicken stock and pre cooked chicken back into the pot. Place the lid on the Instant Pot® and set the steamer valve to “seal”. Press “ Poultry” and set the time for 10 minutes. Once the timer has gone off, do a natural pressure release (meaning don’t touch anything!) for 5 minutes and then manually open the steamer valve to release the remaining pressure.
Remove the chicken from the pot and set aside. Add the heavy cream to the pot and press the “Saute” button again. When the mix begins to boil, turn it off.
Serve chicken with sauce while hot and garnish with the parsley!