Measure out and prepare all of the ingredients. Turn the Instant Pot on and to sautee mode.

Add butter and let it melt. Add in the minced garlic and mushrooms. Stir until the mushrooms get tender. Add in the dried thyme, salt, and pepper.

Place the diced chicken into the Instant Pot and season with salt and pepper. Add in the chicken broth and place the lid onto the Instant Pot. Set to manual function and cook for 5 minutes.

Release naturally once done cooking. Take the chicken out of the Instant Pot and set aside, leaving the mushrooms in.

Add in the heavy cream and dijon mustard. Stir together until combined well.

Let cook on sautee mode until the consistency gets thicker.

Take a bowl and remove around half of the liquid.

Stir the xanthan gum into the Instant Pot. Then add the liquid back into the pot. This will help to get the consistency thick. Add the chicken back into the pot once the consistency is thick.

Serve and enjoy!