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Trust Me Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 1x

Description

Pasta with a pumpkin parmesan cream sauce, chicken and bacon crumbles. This is made in minutes with your Instant Pot!


Ingredients

Scale
  • 2 Tbsp butter
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 8 ounces penne pasta
  • 12 ounces chicken breasts or thighs, cut into cubes
  • 1 tsp kosher salt
  • 1/2 tsp rosemary leaves
  • 1/2 tsp rubbed sage
  • 1/2 tsp thyme leaves
  • Pinch of nutmeg
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup pumpkin puree
  • 1/2 cup bacon crumbles
  • 1/3 cup heavy cream
  • 1/3 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Sprinkle in the penne evenly. Add the chicken on top of the pasta. Sprinkle the chicken with the salt, rosemary, sage, thyme, nutmeg, pepper and garlic powder. Spoon the pumpkin puree into the pot. Don’t stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  5. Stir in the bacon, cream and parmesan.  Sprinkle the mozzarella on top and let it melt. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot