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Anthony’s Chicken

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 10 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


Instant Pot chicken and pasta with a sweet and savory barbecue-mustard sauce, monterey jack cheese and bacon crumbles.


  • 2 cups chicken broth
  • 8 ounces bowtie pasta
  • 2 Tbsp dry onion
  • 68 chicken tenderloins (fresh or frozen)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbsp butter
  • 1/2 cup BBQ sauce
  • 3 Tbsp spicy brown mustard
  • 1 (15 oz) can crushed tomatoes
  • 1/2 cup bacon crumbles
  • 1 cup shredded monterey jack cheese


  1. Pour broth into Instant Pot. Sprinkle in the pasta and onion. Place chicken on top of pasta. Sprinkle the chicken with salt, pepper and garlic powder. Cut the butter into small pieces and place 1 piece of butter on each of the chicken tenderloins. Spoon the BBQ sauce and mustard on top of the chicken. Dump the tomatoes over the top of everything. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot release naturally for 10 minutes and then move valve to venting. Remove the lid.
  3. Stir in the bacon and cheese.
  4. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot