Instant Pot Dump and Start Creamy Italian Chicken Pasta

Ingredients

• 4 cups chicken broth
• 1 cup water
• 1 lb rotini pasta uncooked
• 2 cans cream of chicken soup
• 2 pkg Italian Dressing Mix
• 1 lb chicken tenders (thawed) approx 6-7 tenders
• 2 cups frozen peas and carrots
• 8 oz block cream cheese

Instructions

1. Add the chicken broth, water and pasta to the Instant Pot’s liner.
2. Pour the cream of chicken soup on top of the pasta.
3. Sprinkle the dressing mix packets into the Instant Pot.
4. Place the chicken tenders on top.
5. Secure the lid and cook on Manual (or pressure cook) HIGH for 3 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
6. Remove the cooked chicken and set aside.
7. Stir in the frozen peas and carrots.
8. Cut the cream cheese block into chunks and set onto of the pasta in the Instant Pot. Return the lid and let the Instant Pot sit on warm for 5 minutes.
9. Shred the chicken while the Instant Pot is sitting on warm.
10. Stir the cream cheese into the pasta until completely combined.
11. Stir in the shredded chicken. Serve hot!

 This Recipe adapted from this -->> SITE

READ MORE RECIPES

Share this post