Step 1

Set Instant Pot to sauté mode.

Step 2

Add cubed chicken, olive oil, and a pinch of salt and pepper to a bowl and toss to coat. Add to the instant pot and sauté for 6 minutes.

Step 3

Next, add veggies ingredients to the instant pot and sauté for 4 minutes, or until onions are translucent.

Step 4

Turn off the instant pot and remove the contents and set aside in a large mixing bowl.

Step 5

Pour chicken broth into the instant pot and deglaze the bottom of the pan. Then, pour in the Madeira wine and noodles. Seal and set to manual high pressure. Cook for 3 minutes, then wait 5 minutes and quick release remaining steam. Add noodles to the bowl with the chicken.

Step 6

Add olive oil to the instant pot and set to sauté. Next, add the minced garlic and stir for 30 seconds. Add 4 Tablespoons butter and melt, then whisk in the flour.

Step 7

Pour in the remaining sauce ingredients and whisk. Cook until thickened, about 5 minutes. Turn off the instant pot.

Step 8

Add the noodles, chicken, and veggies back to the instant pot and stir until coated.

Step 9

Garnish with curly parsley.