• Start the saute or sear function on your pressure cooker. Once hot, add the tablespoon of oil and tablespoon of butter to the liner and add the onion.
• Saute for a couple minutes until translucent and add the garlic and continue to cook for another minute. Turn the pressure cooker off.
• Layer the rotini pasta, cubed chicken, salt and pepper, and diced ham.
• Pour the broth over everything and sprinkle on the thyme.
• Close the lid and ensure the valve is closed and the seal is properly in place.
• Cook on high pressure for 8 minutes, or 6 for al dente noodles.
• Naturally release the pressure for 5 minutes, then release remaining steam.
• Open the lid and add the cream, Dijon mustard, parmesan and swiss cheeses, and stir until all melted.
• Pour the pasta into a casserole dish and top with the crumb topping.

Crumb Topping

• Add the butter and panko to a pan and cook while stirring constantly until lightly browned. Remove from heat.