Description
Whip up this dump-and-go creamy chicken casserole using your trusty pressure cooker! The Instant Pot serves up tender chicken and pasta in only a 5 minute pressure cooking time.
Ingredients
Scale
- 2 cups chicken broth
- 2 Tbsp dried minced onions
- 1 1/2 pounds chicken tenders
- 8 oz bowtie pasta
- 1 tsp garlic powder
- 1 (0.7 oz) package dry italian dressing mix
- 8 oz package cream cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Add broth and onions into Instant Pot. Add in half of the chicken in an even layer. Pour the pasta over the top in an even layer. Add the other half of the chicken on top of the pasta. Then add in the garlic powder, italian dressing mix and cream cheese.
- 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 5-10 minutes and then move valve to venting. Remove the lid.
- Stir well to incorporate the cream cheese. Stir in the parmesan cheese. At this point you can serve or you can pour into a 13 x 9 inch pan and bake in the oven at 350 degrees for 25 minutes until bubbling and golden brown.
- Serve and enjoy!
Notes
Instead of chicken tenderloins you can also use boneless, skinless chicken breasts or thighs cut into bite size pieces.
I added in bell peppers and peas to my version but next time I would serve the vegetables on the side.
- Category: Chicken
- Method: Instant Pot