Instant Pot Creamy chicken pasta
6 qt instant pot
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- 2 medium onions
- 2⅔ oz Fresh mushrooms sliced
- ⅓ tbsp olive oil
- 6 qt instant pot
Set the instant pot on sauté. When hot add olive oil and sauté the onions and mushrooms until onions are transparent and mushrooms are softened.
- ⅔ cups Chicken broth
Add the chicken broth to the instant pot.
- 5⅓ oz Penne pasta
- ⅛ cup water
Add the pasta and then add water sufficient to cover the pasta. All pasta should be submerged but only add enough water to push the pasta down to cover the pasta. This should be about 1/2 cup. But use the amount needed.
- ⅓ tsp salt
- ⅛ tsp pepper
- ⅓ tbsp Italian seasoning
- ⅓ tbsp garlic powder
Next add you seasonings to your taste. If you want a little spicy kick you can also add a few crushed red pepper flakes. Stir then push pasta down again to be sure all is covered with liquid.
- 4⅞ fl oz cream of mushroom soup
- 4⅞ fl oz Cream of chicken soup
Next add one can cream of mushroom soup and one can cream of chicken soup. Do not stir. Let the soups simply sit atop the other ingredients
Place the lid on the instant pot, being certain to set the valve to steam (not vent). Cancel the sauté function. Press pressure cook (or manual, depending on your model of IP). Set the time for 7 minutes.
- ⅓ lb Boneless skinless chicken breast
- ⅛ cup heavy cream
When done, do a quick release. Leave your IP on keep warm. Add your chicken, either cut into bite size pieces or shredded and your cream. Place the cover back on your IP and let it sit for 5 Minutes. You may have to do another short pressure release after this step
- ⅓ tbsp Chopped parsley for garnish
- 1 tbsp grated Parmesan cheese (optional)
Serve immediately with a sprinkle of parsley on top for garnish and, if desired, some grated Parmesan cheese.
Enjoy your meal!