Description
A creamy, protein-packed Instant Pot dish made with Banza rotini, tender chicken, savory mushrooms, and garlic, all tossed in a flavorful tomato and Boursin cheese sauce.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 shallot, diced
- 4 ounces quartered mushrooms
- 6 garlic cloves, minced
- 2 cups chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp balsamic vinegar
- 8 ounces Banza rotini pasta
- 2 cups cooked, chopped chicken
- 1 (8 oz) can tomato sauce
- 1/2 to 1 (5.3 oz) container Boursin Garlic & Fine Herbs cheese
- Mozzarella cheese or parmesan cheese, for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the shallot and mushroom and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in salt, pepper, poultry seasoning and balsamic vinegar. Sprinkle in the pasta. Dump chicken and tomato sauce on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the Boursin cheese (you can stir in half of the container or the whole thing depending on how creamy you want it).
- Scoop onto plates and top each serving with a bit of mozzarella or parmesan cheese.
- Category: Chicken
- Method: Instant Pot