In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot, and select Sauté.
When butter melts, work in batches to brown the meat on both sides, 3-4 minutes per side until golden. (Meat will not be cooked through.) Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. then add mushrooms and cook for 4-5 minutes more.
Add wine and stock to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then carefully put the chicken back in the pot, arranging in a a single layer.
Secure the lid and select Pressure Cook and set the time for 5 minutes.
When the cooking program is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot and set to one side.
Add the cornflour to the cooking liquid still in the inner pot and stir to combine. Then add the cream.
Select Sauté again, and cook and stir until thickened, about 5 minutes, then add the chicken back to the pot and cook for an additional 1-2 minutes.
Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.