The Recipe could be a little more specific for 1st time ip users (I'm not, but there's still a lot of different ways to use it and I've only learned a few so far). I cooked my diced chicken in the butter first and I saw somewhere to add a little olive oil and this actually helps move the chicken easier to cook and brown all sides within 6 mins. I also add the garlic for the last couple seconds of cooking the chicken before shutting off the saute and pouring the broth in to scrape the browning off the bottom. I used elbow macaroni since I didn't have the suggested kind of pasta and it holds the cheese and milk well. What I didn't see is when to add the Basil, and that's a little more difficult to judge (for me) whether to add it before or after cooking (pressure function). I'd also like to add one more minute to the 3 mins next time to get the noodles more al dente but other than it's good.
