• Turn the instant pot on to saute and put the butter in the pan to melt.
• Combine the paprika, salt, mustard powder, garlic powder, onion powder and pepper together in a ziplock bag and shake.
• Add the chicken to the bag and shake till all the chicken is coated.
• Add the chicken to the melted butter and saute for 2 minutes.
• Add the chicken stock and the pasta to the pan and stir.
• Place the lid on the pan, making sure the vent is sealed.
• Set the instant pot to high pressure for 3 minutes.
• It will take a little bit for the pressure to build up, and the food will be cooking while the pressure builds.
• When the timer is finished, do a quick release and carefully open the pot.

CAUTION: Hot steam will escape and can burn the skin, keep back and use a dish towel if necessary to block the steam.

• Turn the pan back on to Saute and add the cream cheese to the noodles.
• Place the lid on the pan for 2 minutes.
• Turn OFF the instant pot.
• Add the broccoli and place the lid back on the pan. Allow the broccoli to steam for 5 minutes.
• Remove the lid and gently stir in the cream cheese and broccoli into the noodles.
• Add the heavy cream, colby jack and half the parmesan cheese to the pot, toss to combine and allow the cheese to melt and the cream to get warm.
• Serve each plate with a sprinkle of parmesan, crushed red pepper flakes!
• ENJOY!