Description
A super fast and easy dump and go Instant Pot pasta with chicken, cheese and panko breadcrumb topping.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into half inch cubes (or 2 cups rotisserie chicken)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 2 cups chicken broth
- 8 ounces egg noodles
- 2 cups favorite spaghetti sauce
- 2 ounces cream cheese (optional)
- 1/3 cup panko bread crumbs
- Cooking spray
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan cheese
Instructions
- Add chicken into bottom of Instant Pot. Season with the salt, pepper, Italian seasoning and garlic powder. Toss.
- Pour in the broth. Sprinkle the pasta over the top. Dump the spaghetti sauce and cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting.
- Stir. Sprinkle the mozzarella and parmesan cheese on top and then the panko. Lightly spray the panko with cooking spray. Place air fryer lid on top and bake at 350 degrees for 5 minutes, or until crumbs have browned up and cheese has melted.
- Serve and enjoy!
Notes
I used my Duo Crisp 6 quart Instant Pot*. I like this Instant Pot when I want to crisp up the top of what I am cooking. If you don’t have an air fryer lid you can do the last crisping step under your oven’s broiler. You can transfer the mixture into a baking dish or you can just pop your stainless steel instant pot liner into the oven.
- Category: Chicken
- Method: Instant Pot