Place 14 oz chicken in a bowl along with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tbsp olive oil. Rub the chicken to season it thoroughly.

Select the “sauté” mode on the Instant Pot and heat the remaining 1 tbsp olive oil. Add the chicken and sear for 10 minutes (5 minutes per side) or until both sides are golden.

Add 1/2 tbsp butter, 8 oz mushrooms, 2 tsp garlic, and 4 oz onion and sauté for 5 minutes. Then remove everything and set it all aside.

Add 1/2 cup chicken broth and 1/2 cup milk to the pot and scrape the bottom to release any browned bits. Add 4 oz pasta. Insert the steaming rack that came with the Instant Pot and place the chicken on top of the rack. Select “meat stew” and cook for 7 minutes.

Set the chicken aside and remove the steaming rack. Add your cooked mushrooms, 2 oz green peas, 1/4 cup heavy cream, and 1 oz parmesan to cook with the noodles for 2 minutes.

Cut the chicken into slices. Plate the noodles, place the sliced chicken on top, and sprinkle with 1 tbsp parsley to serve.