Umami Recipes
Umami Recipes

Instant Pot Winners

Instant Pot Cream Cheese Chicken and Pasta Recipe

6 servings

servings

10 minutes

active time

35 minutes

total time

Ingredients

6 boneless, skinless chicken breasts

1 can cream of chicken soup

8 ounces cream cheese (break into small pieces)

1 package Italian dressing dry mix

2 cups chicken broth

16 ounces penne pasta (1 package)

Directions

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.

If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.

Notes

I would make next time with less chicken broth and more cream cheese. Maybe instead of more cream cheese some half and half with corn starch to thicken the sauce a little bit, if I did that I would leave the chicken broth amount the same: I would also add in blanched broccoli to make it less chicken forward. That would be so much yummier with broccoli!

Nutrition

Serving Size

-

Calories

536 kcal

Total Fat

13 g

Saturated Fat

5 g

Unsaturated Fat

-

Trans Fat

1 g

Cholesterol

97 mg

Sodium

992 mg

Total Carbohydrate

64 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

38 g

6 servings

servings

10 minutes

active time

35 minutes

total time
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