Ingredients
Scale
- 1 cup chicken broth
- 4 ounces campanelle or reginettie (they look like little lasagna noodles)
- 20 ounces red potatoes, cut into 1/2 inch cubes
- 4 ounces cream cheese
- 1 Tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp dried parsley
- 1/2 cup shredded cheddar cheese
- 1/2 cup bacon crumbles
- 1/2 cup milk
Instructions
- Pour broth into Instant Pot. Sprinkle in the pasta. Add the potatoes over the noodles. Dump the cream cheese and butter on top. Sprinkle in the onion powder, garlic powder, salt, pepper and parsley.
- 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 cheese, bacon and milk.
- Serve and enjoy!
- Method: Instant Pot