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

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