Cut chicken breasts in half width-wise. Season with sea salt and black pepper.

Add butter to the Instant Pot vessel and set to "Saute". Add the bacon and cook just until crisp, about 7 minutes. Remove bacon and set aside.

Sear chicken breast pieces on both sides in bacon grease/butter. Add the mushrooms and stir to coat.

Pour in the chicken broth and balsamic vinegar. Close and lock the lid. Set to "Poultry". When the time is up do a quick release.

Using a mesh strainer, strain the chicken and mushrooms out and set aside. Return the strained broth to the vessel and turn to "Saute". Simmer to reduce the broth by 1/3.

Add the heavy cream and parmesan, whisking constantly to dissolve the cheese and thicken the sauce.

Return the chicken and mushrooms to the cream sauce. Top with bacon and serve over zoodles, spaghetti squash or Cappello's Fettuccini.