Step 1

Turn the Instant Pot on and place the chicken breasts, stock, salt, pepper, garlic powder, onion powder and thyme inside the pot. Pop the lid on top, lock, and set to HIGH pressure for 10 minutes. After 3 beeps, the pressure will start to build and the cooking process will begin.

Step 2

Once the timer goes off, do a quick release (move the top valve to Venting) to let off all of the steam pressure.

Step 3

Remove the chicken and dice into small pieces. Return the chicken to the Instant Pot with the stock in it and add the veggies and pasta. Stir through and pop the lid back on top. Set to HIGH pressure for 1 minute, then do another quick release once the timer finishes.

Step 4

Open the pot and stir in the sour cream, add a splash of milk or water if needed to loosen it up a bit. Adjust the salt and pepper to your liking and serve.