Chicken Pot Pie Casserole

2 Tablespoons vegetable Oil
11/2 pounds chicken breast cut into pieces
1 teaspoon salt
2 teaspoons pepper
1 medium onion diced
1 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 cup frozen corn kernals
12 ounces linguini noodles (we like Barilla gluten free noodles)
31/4 cup chicken stock
2 Tablespoons fresh thyme leaves
3/4 cup heavy cream (I just used whole milk)

1. In Instant Pot saute generously seasoned chicken in olive oil in the inner pot. cook for 2-3 minutes or until chicken is white. Remove from pot.
2. Add onion and saute until soft, but not brown. Add garlic for 30 seconds then press cancel.
3. Return chicken to pot and add frozen veggies, noodles, chicken stock and thyme.
4. Close and lock lid with pressure release handle in sealing position. Manual cook on high for 6 minutes.
5. When cook time is finished do a quick release of pressure. Stir in heavy cream, press saute and allow mixture to cook for another 2-3 minutes or until desired thickness.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw