Instant Pot Cream Cheese Chicken Pasta


One of my favorite things about the Instant Pot is that if I have a little time before dinner and need something quick, I just throw things in my Instant Pot and it cooks SO FAST!

Instant Pot

Serves: 6

Instant Pot Cream Cheese Chicken Pasta

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 4 to 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 8 oz package of Cream Cheese
  • 1 package of Italian Dressing Dry Mix
  • 2 cups of chicken broth


  1. Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
  2. Lock cover into place and seal steam nozzle
  3. Set on poultry or meat setting or manually set for 15 minutes.
  4. Naturally release pressure for 5 minutes then quick release remaining pressure.
  5. While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package.
  6. Shred the chicken and serve over the pasta!
  7. If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.

If you have never heard of an Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Things cook so fast and are just as tender!

 Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.






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40 Responses to “Instant Pot Cream Cheese Chicken Pasta”

  1. Angela Poynter
    This was the first meal I made in my Instant Pot and I followed the directions exactly but the cream cheese was still in chunk and didn't blend when I mixed it. The juice was so watery with chunks of Cream cheese. I was hoping for a thicker sauce. Any Idea what happened?
    • Using the instant pot has been a learning curve for sure. Here are a few posts with instant pot information. Instant Pots all vary slightly if using a different make and model, and pork tends to dry out easier than other meats, even when cooking in a slow cooker or in the oven. Here is a post we did on some instant pot helps -
  2. Very disappointing. It was chicken soup. It looked very unappetizing on the plate as well. If the sauce would have been thick it would have greatly helped. Directions said nothing about mixing the items together first? The chicken was tender, but I ended up putting the chicken on bread and making chicken sandwiches. It looks like many of the comments are about sauce being too thin. Maybe recipe needs to be altered.
  3. I made this for my family tonight and they LOVED it! I cubed the cream cheese and it melted nicely. I served it over spinach noodles (which my kids just think are regular noodles that I dye green for fun) and it was the best combo. Thank you for such a great meal. Also it was only the 2nd meal I’ve cooked in my instant pot=success!!
  4. Where are you finding GF cream of chicken soup? The only co that has a few GF soups is progressc. Campbell's has none. I saw some Amy's but I don't know if they have cream of chicken. There is Progresso cream of mushroom or chicken enchilada, but they are not condensedlike Campbell's. Maybe our health food store has some. I'm on a strict GF diet and all the store brands of soup as well as Campbell's as wheat in them...right on the label. I could really use some help
  5. Been using my instant pot for over a year but I've never made anything with such a thick sauce. My Instant Pot keeps giving me the "burn" error which I've never seen before so I'm on here double checking if I missed anything. Followed the recipe to a T except I softened the cream cheese enough that I could whisk everything together before cooking. Reading online it looks like this is a common issue with saucy things in the Instant Pot

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