Chicken Tetrazzini with noodles

1 Tablespoon Olive Oil
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish

1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.

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