Description
Cheesy chicken and pasta with a couple unique ingredients that make this dish pop! An easy dump and go recipe that only has a 4 minute pressure cooking time.
Ingredients
Scale
- 2 cups chicken broth
- 8 ounces uncooked rotini pasta (or other pasta like elbow macaroni, penne, bowties, etc.)
- 2 cups frozen sweet corn
- 2 cup Pace’s mild picante sauce
- 3 cups chopped, cooked chicken or pork
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp cajun seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1 cup (4 ounces) shredded colby jack cheese
- Optional toppings: diced tomatoes, chopped cilantro, fritos
Instructions
- Pour broth into Instant Pot. Sprinkle in the pasta. Dump the corn and picante sauce on top. Don’t stir.
- 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 move valve to venting. If foam starts coming out of valve then turn back to sealing and wait 20 seconds and then try again. Remove the lid.
- In a bowl stir together the sour cream, mayo, cajun seasoning, garlic powder and cumin. Stir a cup of the contents from the Instant Pot into the sour cream mixture to temper. Stir the mixture into the Instant Pot. Stir in the cooked chicken.
- Sprinkle with the cheese and let it melt (I sped up the process of melting cheese with an air fryer lid).
- Scoop onto plates and serve topped with desired toppings.
Notes
For more of a baked pasta taste cook through step 3 and then pour the mixture into a 9×13 inch baking dish. Sprinkle the cheese on top and bake for 25 minutes at 350° F.
Rotisserie chicken is a great option for this recipe. I also love basic, seasoned shredded chicken in the Instant Pot and freezing for recipes like this one. If you have a Winco near you try buying their pork carnitas meat. Cook it with a cup of broth for 30 minutes with a natural pressure release and you’ll have tender, shreddable meat that you can use for this recipe or for BBQ pork sandwiches.
- Category: Pasta
- Method: Instant Pot