Instant Pot Cream Cheese Chicken and Pasta
Creamy, cheesy, fast, and easy. Need I say more? This Instant Pot Cheese Chicken Pasta is so simple and to make!
Serving6 servings
Ingredients
- 6 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 8 ounces cream cheese, cut into small pieces
- 1 package Italian dressing dry mix
- 2 cup chicken broth
- 16 ounces penne pasta, 1 package
Instructions
- Place chicken breasts in Instant Pot. Cover with broth, soup, pieces of cream cheese and dressing mix ins Instant Pot.
- Lock cover into place and seal steam nozzle
- Set on poultry or meat setting or manually set for 15 minutes.
- Naturally release pressure for 5 minutes then quick release remaining pressure.
- 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.
- Shred the chicken and serve over the pasta.
Notes
If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.
To make this into a freezer meal:
- Place chicken breasts, cream of chicken soup, cream cheese, and Italian dressing mix into a gallon-sized freezer bag. DO NOT mix ingredients together - just keep them as is in the bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Nutrition
Calories: 536 kcal · Carbohydrates: 64 g · Protein: 38 g · Fat: 13 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 97 mg · Sodium: 992 mg · Potassium: 768 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 337 IU · Vitamin C: 7 mg · Calcium: 89 mg · Iron: 2 mg