A fun twist on the classic Chicken Cordon Bleu dish we love so much. Done in the Instant Pot it makes a quick and easy weeknight meal that's full of creamy cheesy goodness.

Ingredients
1-lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 1/2 cup cooked ham, diced
16 oz small shell pasta (or your favorite)
2 Tbsp olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
salt and pepper to taste
3 cups low-sodium chicken broth
1 cup shredded Swiss cheese
1 green onion diced for garnish

Optional
Toasted Bread Crumb Topping:
1 cup panko bread crumbs
2 tablespoons butter (or olive oil)
Dijon Cream Sauce:
2 tablespoons butter (or olive oil)
2 tablespoons flour
1 1/2 cups milk
2 1/2 tablespoons Dijon mustard
3 tbsp parmesan cheese, finely grated

Instructions
Preheat Instant Pot on Sauté setting; add oil. Season chicken with salt, pepper, granulated garlic and onion; add to pot and stir to coat. Sauté chicken 1-2 minutes.
Move the chicken to one side and add pasta, scoop the chicken over the top. Add the ham and cover with chicken broth. Place lid, lock and seal, and set to 10 minutes on high or poultry. When time is up allow 5 minutes then release the pressure. When you remove the lid, it might look a little wet at the bottom; just stir well and add the cheese. Set the lid over top of the pot to let melt for a minute or two.
Dijon Cream Sauce:
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
Add half the milk and stir until smooth
Add remaining milk, mustard and cheese. Turn down to simmer for 3 minutes, stirring constantly, until thickened.
Remove from heat, add salt and pepper to taste.
Toasted Bread Crumb Topping:
When timer is almost ready, melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs and toast, stirring often, until golden brown, about 5 minutes. Season with salt to taste.
Serving
Remove chicken to serving dish. Top with Dijon Cream Sauce and toasted crumb topping and diced green onion for garnish