What’s in Instant Pot cheesy chicken pasta?
I love how budget friendly this recipe is! You may already have everything you need in your kitchen right now.
Chicken Breasts: This recipe would also work with boneless, skinless chicken thighs. Be sure to cut the chicken into similar, bite-sized, pieces. Pasta: I used penne pasta for this recipe. The cheese sauce clings well to all the nooks and crannies. You can also use macaroni or rotini! Chicken Broth: I love using homemade chicken broth whenever possible.
Can I add vegetables?
Absolutely! Any of your favorite vegetables such as mushrooms, zucchini or bell peppers will work fabulously in this recipe. You can really clean out your produce drawer here.
How to Store and Reheat
Once the chicken pasta has cooled down, store it in an airtight container. Then you can keep it in the fridge for up to 4 days. To reheat, you can heat it up in the microwave for 30 seconds at a time until warmed all the way through. Be careful not to scald it. If you’re not pressed for time, you can also warm it in the oven. Heat the oven to 350°F and place the pasta in a casserole dish, then warm it for 10-15 minutes.
How to Freeze
Let the cheesy chicken pasta fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.
Notes from the Test Kitchen
When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray. If you have a bit too much water in the insert when you open it (sometimes the chicken releases a lot of water), then drain some off before adding the cheese and milk and cream. You need a bit of liquid to help melt the cheese but not too much. Make sure pasta is submerged so that it cooks.
How to Make Instant Pot Cheesy Chicken Pasta Step by Step
Add first ingredients to the pressure cooker: Add 3 1/2 cups chicken broth, 1 lb dry penne pasta, 1 lb chicken breasts and 1 tsp dried oregano to the Instant Pot. Make sure all of the pasta is fully submerged. Cook it: Close the Instant Pot. Set the valve to seal, select the pressure cook/manual function and set the timer to 4 minutes at high pressure to cook. Once the cook time is done, quickly release the pressure and cover the release valve with a kitchen towel since it will spray. Open the pot. Make it creamy: Mix in 2 1/2 cups grated sharp cheddar cheese, 2/3 cup milk and 1/3 cup heavy cream.
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