Get your instant pot ready and set the setting to sauté. Now add the cubed chicken thigh with some olive oil and fry in the pan until the meat turns brown.
Now add the chopped onion, garlic, herbs and spices, red bell bell pepper, butter and the mushrooms and fry for a while until the vegetables are soft.
Then add the pasta, chicken broth and cooking cream to the pot. Stir once and turn the lid on the pot. Close the steam valve.
Put the instant pot on position manual, high and set the timer to 6 minutes. So you are effectively using the instant pot's pressure cooker function.
As soon as the timer goes off, turn the steam valve open (carefully, preferably do this with utensils and not with your hands!). Release the pressure from the pot and unscrew the lid.
Stir the rest of the ingredients into the pasta until the cheese is melted and season with salt and pepper. Serve immediately.