Instant Pot Cheesy Chicken And Pasta

Preparation 5 mins Cook Time 17 mins Total Time 0:22
Serves 8     adjust servings


  • Approximately 2 pounds of skinless boneless chicken breasts cut into 1
  • 1 tablespoon of EVOO
  • 4 tablespoons of salted butter
  • 1 bag of orecchiette pasta (1 pound bag)
  • 2 cups of whole milk
  • 2 cups of water
  • 1 tablespoon of yellow mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups of shredded mild cheddar cheese


  1. With your IP on sauté, add in olive oil. Wait until it's heated and add in your 1" cubed chicken chunks.
  2. Cook for approximately 4 minutes. I just wanted a little seared color on them.
  3. 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.
  4. Add in pasta, milk, and cheese. Set on Manual High Pressure for 5 minutes.
  5. 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.


© 2017 Food N Service. All rights reserved.