Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Add in the onion and sauté for 4 minutes. Add in the mushrooms.
2. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Stir in the Better than Bouillon.
4. Slice chicken across the grain into ¾ inch slices. Then cut into cubes. Add the chicken into the pot. Sprinkle the chicken with salt, pepper, garlic powder and paprika. Dump the broccoli into the pot.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. Stir in the yogurt and mayonnaise. In a small bowl stir together the cornstarch with 2 Tbsp water until smooth. Turn Instant Pot to sauté setting and stir in the cornstarch slurry. Once sauce is thickened turn off the Instant Pot.
7. Stir in the cheese. Season with extra salt, if needed. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onion and sauté for 4 minutes. Transfer to the slow cooker. 
2. Stir in the mushrooms, water and Better than Bouillon.
3. Slice chicken across the grain into ¾ inch slices. Then cut into cubes. Add the chicken into the slow cooker. Sprinkle the chicken with salt, pepper, garlic powder and paprika. Stir in the broccoli.
4. Cover and cook on high for 1 hour. 
5. Stir in the yogurt and mayonnaise. In a small bowl stir together the cornstarch with 2 Tbsp water until smooth. Stir the cornstarch slurry into the slow cooker. Cook without lid until sauce thickens. 
6. Stir in the cheese. Season with extra salt, if needed. Serve and enjoy!