Pre-heat a 6-quart multi-cooker using the BROWN or SAUTE setting.

Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the cooker and set aside.

Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Stir in the dry egg noodles. Return the chicken to the cooker, cover and lock the lid in place.

Pressure-cook on HIGH for 6 minutes.

Release the pressure using the QUICK-RELEASE method and carefully remove the lid.

Stir in the peas, Swiss cheese and tarragon. Return the lid to the pot and let it sit for a few minutes. The sauce will thicken a little, the peas will heat through, the cheese will melt and everything will cool to an edible temperature. Serve with a butter lettuce salad.