Preheat oven to 450 degrees F and grease a deep 9x13 inch baking dish with cooking spray. Set aside.
Hit SAUTE on your 6 quart Instant Pot.
Once it reads HOT, add in 2 tablespoons olive oil, onion, red bell pepper, and green bell pepper.
Cook, stirring regularly, until the veggies are tender, about 5-10 minutes.
Taste and season with salt and pepper.
Remove from the Instant Pot and set aside.
Hit CANCEL on the Instant Pot.
Pour in broth, scraping up any brown bits from the bottom. This will prevent a BURN reading.
Add in uncooked noodles and remaining 1 tablespoon olive oil.
Stir to combine. Be sure the noodles are fully submerged.
Close and lock the lid - make sure the pressure valve is pointing to SEALING.
Cook on HIGH pressure for 5 minutes, then flip the valve to quick release the pressure.
While the pasta is cooking, place sour cream, cream cheese, 1/2 the shredded cheddar cheese, mushroom soup, onion powder, garlic powder, paprika, basil, and Italian seasoning into a large bowl.
Beat, using a hand mixer, until well combined.
Stir in the cooked chicken and cooked veggies.
When the pasta is done cooking, dump the pasta and the broth (everything in the Instant Pot) into the sauce.
Taste and re-season with salt.
Pour into prepared dish and sprinkle with remaining cheddar and parmesan.
Bake in preheated oven until the cheese has melted and the center is hot, about 15-20 minutes.
Serve and enjoy!
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