Instant Pot Country Club Chicken–tender bites of chicken with penne pasta, mushrooms, apples, cheese and bacon. A dish that tastes fancy but it super easy to make!
Instant Pot Country Club Chicken
My family all agreed that this dish was so good! I really want to make it again soon. The flavors were perfect together from the bacon to the cheese to the apples. The sauce is so good you’ll be licking it off of your plate. This seems like something you’d order at a fancy country club but it’s easy to make at home in your Instant Pot on any night of the week.
Ingredients
- Bacon
- Onions
- Mushrooms
- Better than Bouillon Chicken Base–I like to buy the big container at Costco
- Garlic powder
- Balsamic vinegar
- Penne–or another short cut pasta
- Boneless, skinless chicken breasts–or thighs
- Salt
- Pepper
- Poultry seasoning
- Apple–granny smith, golden delicious, gala are all good
- Cheddar gruyere cheese–I found this at Smith’s. You can also use white cheddar or gruyere.
- Heavy cream–or half and half or evaporated milk
Steps
- Fry the bacon: Turn Instant Pot to saute setting. Chop bacon into half inch pieces. I like to use kitchen shears* to cut the bacon. When display says HOT add in the bacon and fry until it is crisp. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside.
- Saute onions and mushrooms in the bacon fat: Add the onions into the pot and saute in the bacon grease while scraping the bottom of the pan to release the browned bits that are stuck to the bottom of the pot. Add in the mushrooms. Saute for about 5 minutes.
- Deglaze the pot: Pour in the water and scrape bottom of pot if there is anything that is still sticking to the bottom of the pot. Stir in the Better than Bouillon, garlic powder and balsamic vinegear.
- Add pasta: Turn off Instant Pot. Sprinkle in the pasta evenly. Don’t stir (to prevent burn error message).
- Slice chicken and season: Slice the chicken breasts in half by placing your hand on top of the boneless, skinless chicken breast, slice horizontally into the chicken, dividing it half. They should be about a half inch thick. Sprinkle the chicken cutlets with salt, pepper and poultry seasoning to taste. Place the chicken on top of the penne in an even layer.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Serve: Stir in the apple, heavy cream, cheese and bacon. Serve and enjoy!
Notes/Tips
- Because the chicken is sliced in half into cutlets it only takes a 5 minute pressure cook time. Use fresh chicken for best results.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot with no changes.
- Serve alongside roasted or pan fried asaragus or another green vegetable of your choice.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days of in the freezer for up to 3 months.
More Amazing Chicken Recipes…
- Instant Pot Lemon Chicken Romano–Holly said, “My family absolutely loved this recipe. I’m making it for a second time tonight! Thank you for sharing. It is going to be a staple for us!”
- Instant Pot Cheese Chicken
- Instant Pot Olive Garden Chicken Scampi
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Country Club Chicken
- Prep Time: 25 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Tender bites of chicken with penne pasta, mushrooms, apples, cheese and bacon. A dish that tastes fancy but it super easy to make!
Ingredients
Scale
- 5 slices of uncooked bacon
- 1 cup diced yellow onions
- 8 ounces sliced or chopped mushrooms
- 2 cups water
- 1 Tbsp Better than Bouillon Chicken Base
- 1 tsp garlic powder
- 1 tsp balsamic vinegar
- 8 ounces penne
- 20–24 ounces boneless, skinless chicken breasts
- Salt
- Pepper
- Poultry seasoning
- 1 apple, peeled and chopped
- 1 cup shredded cheddar gruyere cheese
- 1/4 cup heavy cream
Instructions
- Turn Instant Pot to saute setting. Chop bacon into half inch pieces. When display says HOT add in the bacon and fry until it is crisp. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside.
- Add the onions into the pot and saute in the bacon grease while scraping the bottom of the pan to release the browned bits that are stuck to the bottom of the pot. Add in the mushrooms. Saute for about 5 minutes.
- Pour in the water and scrape bottom of pot if there is anything that is still sticking to the bottom of the pot. Stir in the Better than Bouillon, garlic powder and balsamic vinegear.
- Turn off Instant Pot. Sprinkle in the pasta evenly. Don’t stir.
- Slice the chicken breasts in half by placing your hand on top of the boneless, skinless chicken breast, slice horizontally into the chicken, dividing it half. They should be about a half inch thick. Sprinkle the chicken cutlets with salt, pepper and poultry seasoning to taste. Place the chicken on top of the penne in an even layer.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the apple, heavy cream, cheese and bacon.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Have not cooked yet, so being fair, I can’t rate it yet. Question about the apples-from instructions I’m to add at the end of cooking, so the apples are hard? Also, there’s really no apple flavoring? I truly like this flavor combo and your cheese selection, Karen. I’m thinking to get some apple infusion, I’m going to let the pot sit for 1 or 2-3 minutes. How do you think that may work? Thanks, as always.
You are right the apples aren’t cooked but they do soften a little. And yes letting the pot sit is a great idea!
I’ve noticed you’re not including nutrition info anymore. Can you please include?
It’s in the bottom of the recipe card
What is “cheddar gruyere chrese?” I’ve never heard of such a thing.
I found it at Smiths. You can also use white cheddar or gruyere.
WOW! Made this tonight and LOVE IT! I’m only cooking for two so used one chicken breast but kept all other ingredients as is. With half the pot for left overs, I’m planning on adding sliced smoked sausage to the pasta tomorrow night. This is an awesome dish! Thank you so much!
I love that idea of the smoked sausage!
Made this tonite was delicious and super easy. I did cut up the chicken and mixed it in instead of leaving them whole. Also I didn’t have cheddar gruyere cheese so used sharp cheddar and mozzarella. Will definitely make again.
I look forward everyday to your recipes and have made many.
Thanks Karen
★★★★★
Thanks so much for the 5 stars!
Can I use frozen chicken tenders and bacon bits?
I bought a bag of bacon bits from Costco that you have mentioned before.
Now I need a reason to use it.
We often enjoy your recipes and share your site every chance we get.
Yes you could do that. You’ll be missing out on some flavor from the bacon fat but it will still be good 🙂