Add chicken broth, pasta, chicken, oregano and salt into the instant pot, making sure all the pasta is submerged.
Close the Instant Pot, set the valve to seal, select the pressure cook / manual function and set the timer to 4 minutes at high pressure and cook.
When the cook time is done, quickly release the pressure (cover the release valve with a kitchen towel as it will spray) and open the pot.
Mix in the cheese, milk and heavy cream until melted and smooth. Serve.
When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray.
This recipe would also work with boneless, skinless chicken thighs. Be sure to cut the chicken into similar, bite-sized, pieces.
If you have a bit too much water in the insert when you open it (sometimes the chicken releases a lot of water), then drain some off before adding the cheese and milk and cream. You need a bit of liquid to help melt the cheese but not too much)
Make sure pasta is submerged so that it cooks
You can also use macaroni or rotini
You can use Colby Jack or Monterey Jack cheese too.