Description
A dump and go chicken, vegetable and pasta dish with a creamy sauce.
Ingredients
Scale
- 2 cups chicken broth
- 2 cups chopped, cooked chicken (like rotisserie chicken)
- 8 ounces uncooked elbow macaroni (about 2 cups)
- 1 Tbsp minced dry onion
- 3 Tbsp dry ranch dressing mix
- 4 ounces cream cheese
- 1 (12 oz) bag frozen California blend vegetables
- 1/2 cup sour cream
- Milk, to thin out as needed
- Garlic salt, to taste
Instructions
- Pour broth into Instant Pot. Add in the chicken and sprinkle in the pasta. Sprinkle in the onions and ranch dressing mix. Add in the cream cheese. 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 let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Cook the vegetables according the the package directions.
- Stir the vegetables and sour cream into the Instant Pot. Stir in a little milk to thin out the mixture, if needed. Add garlic salt to taste.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot