Turn the sauté function on your Instant Pot and add in the chicken, olive oil, garlic powder, onion powder, seasoned salt, and black pepper.
Allow to cook for about 2-3 minutes, or until the outside of the chicken is white in color.
Turn off the sauté feature and add in the egg noodles, chicken broth, and mixed veggies.
Place lid securely onto Instant Pot and ensure valve is in sealed position.
Cook manual, high pressure for 5 minutes followed by a quick release.
Once pin drops, remove lid and stir in the heavy cream.
Place sauté function back on and allow to cook another 2-3 minutes, or until sauce thicken.
Stir in the shredded cheese and French fried onions.
Serve and enjoy!