Description
Instant Pot penne, chicken and mushroom dish with sage and parmesan.
Ingredients
Scale
- 3 Tbsp butter
- 8 ounces sliced or chopped mushrooms
- 4 cups water
- 2 Tbsp Better than Bouillon chicken base
- 16 ounces penne or egg noodles
- 3–4 cups chopped cooked chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp rubbed sage
- 3/4 cup chicken or turkey gravy
- 1/4 cup sour cream
- 1/2 cup parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.
- Sprinkle in the pasta. Add chicken on top of pasta and sprinkle the chicken with the garlic powder, onion powder, salt, pepper and sage.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for penne or 1 minute for egg noodles. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in gravy, sour cream and parmesan cheese.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot