Start by putting oil into the bottom of your pressure cooker, and setting it to Saute. Season the chicken with salt, pepper, and garlic salt, and brown it on both sides. If your chicken is frozen, just brown whatever parts happen to touch the bottom of the pan. Some browning is better than no browning.

After you get some color on the chicken, add in the chicken broth. You need enough to make sure that the chicken is covered, especially if it is frozen. Set your pressure cooker to manual, and time it for 2 minutes if thawed, or 5 minutes if frozen.

If your chicken was in a big frozen slab, you may need to run another 1-2 minute pressure cooking cycle. It is okay if the chicken is not 100% cooked through. We’re going to cook this some more in just a bit.

Use the quick release feature, and carefully remove the chicken from the cooker. Let it cool a bit, and then do a quick chop to cut it up into bite-sized pieces. Remove into a baking dish that’s been prepped with cooking spray. Preheat the oven to 350°F.

Add the cooked egg noodles into the baking dish with the chicken. Set aside. Add in your vegetables into the chicken’s cooking liquid, and run another 1 minute pressure cook cycle.

Remove the cooking liquid and vegetables from the pot into separate bowls.

Using the saute feature, place your butter and flour into the pot and whisk together until there are no lumps. Continue stirring while cooking for about 1-2 minutes.

Add the cooking liquid back into the pot, whisking to combine. Simmer, stirring frequently to prevent burning. Simmer until slightly thickened.

Using a stick blender, blend the sauce until smooth. Stir in the cream, and pour over the chicken and noodles. Top with the shredded cheese, cover tightly with tin foil, and bake at 350°F for 20-30 minutes.