Add the oil and butter to the pot and set to saute.
Add the garlic and fry for around 1 minute.
Now add the mushrooms and fry until softened.
Season to taste and add the smoked paprika, chicken, stock milk and pasta. Stir everything together and put the lid on the instant pot.
Set on high presure for 4 minutes and leave under pressure for another 4 minutes.
Do a quick release and remove the lid. Stir in the cream cheese, cheese and sundried tomatoes.
Allow the cheese to melt (around 1 minute) and then serve.
Calories: 743kcal | Carbohydrates: 80g | Protein: 40g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 523mg | Potassium: 1380mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1205IU | Vitamin C: 9mg | Calcium: 239mg | Iron: 4mg