Description
Chicken and elbow macaroni in a creamy sauce with a cracker crumb topping. Made easy with your Instant Pot!
Ingredients
Scale
- 2 cups chicken broth
- 8 ounces elbow macaroni
- 20 ounces boneless skinless chicken thighs, cut into bite size pieces
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream or evaporated milk
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- Pinch of smoked paprika
- 1 (4 oz) can mild diced green chiles
- 20 Ritz crackers
- 3 Tbsp melted butter
Instructions
- Pour broth into Instant Pot. Sprinkle in the macaroni. Place the chicken on top of the pasta.
- 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 pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cream cheese, sour cream, cream, salt, pepper, onion powder, garlic powder, poultry seasoning, smoked paprika and green chiles.
- You can serve as is or you can finish it off with a crispy Ritz topping in oven. To make the Ritz topping crush up the crackers into crumbs and then stir the melted butter into the crumbs. Sprinkle on top of the pasta and bake in the oven at 350 degrees for 20 minutes. I transferred my pasta to a square baking dish but you can also do this part straight in the stainless steel liner. It is oven safe.
Notes
Try adding some vegetables into the dish. Saute a half cup of diced celery and onion in 2 tablespoons of butter using the saute setting. Do this before step 1. Alternately, you can stir in some cooked peas, broccoli or cauliflower after the dish has pressure cooked.
- Category: Chicken
- Method: Instant Pot