Start by adding the olive oil to your Instant Pot setting it to Sauté.Add the chicken to the pot and sauté until golden (about four to five minutes).
Next, stir in the onion, garlic, dried herbs, salt and pepper and sauté for another two minutes. Then stir in the mushrooms.
Add the broth to the pot and then stir in the pasta.
Gently use a spoon to gently push the pasta into the broth until just covered.
Place your the lid on the Instant Pot and turn the valve to sealing. Set the Instant Pot to Pressure Cook and cook for three minutes.
Open the valve and do a quick release. Then carefully remove the lid and stir in the cream cheese, mozzarella and parmesan until fully incorporated and melted.Garnish with fresh parsley and serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!