Approximately 2 pounds of skinless boneless chicken breasts cut into 1
tablespoon of EVOO
tablespoons of salted butter
bag of orecchiette pasta (1 pound bag)
cups of whole milk
cups of water
tablespoon of yellow mustard
teaspoon sea salt
teaspoon black pepper
cups of shredded mild cheddar cheese
With your IP on sauté, add in olive oil. Wait until it's heated and add in your 1" cubed chicken chunks.
Cook for approximately 4 minutes. I just wanted a little seared color on them.
Add in all remaining ingredients (except pasta, milk and cheese) and close your IP lid. Set on Manual High Pressure for 10 minutes. QR when done.
Add in pasta, milk, and cheese. Set on Manual High Pressure for 5 minutes.
When it's done, do a NPR. If you do a QR, some liquids might squirt out with the steam. Mix well when you remove IP lid. PLEASE NOTE: There will be a tiny bit of "scorching" at the bottom of your IP because of the milk. I didn't find it to be too horrible, I just didn't scrape the bottom...but I wanted to be honest with you all.