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–+ servings

Instant Pot Cheesy Chicken And Pasta

David Murphy
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 28 minutes
Serving Size 8

Equipment

Ingredients

  • Approximately 2 pounds of skinless boneless chicken breasts cut into 1" chunks Approximately 5 breasts
  • 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 or chicken broth
  • 1 tablespoon of yellow mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cups of shredded mild cheddar cheese

Instructions

  • Press sauté mode button, add EVOO, and allow to heat.
  • Once heated, add chicken breast chunks. Stir occasionally. You just want to slightly sear the chicken.
  • Once seared, add water, salt, pepper, and pasta. Lock lid in place, and close vent. Cook on high manual pressure for 8 minutes and NPR for 5 minutes. Release any remaining pressure and remove lid.
  • Add all remaining ingredients, and stir well until cheese is melted.

Notes

PLEASE NOTE: If you decide to use other types of pasta, reduce the time to 6 minutes high manual pressure time. This type of pasta is more dense than most, so it takes an extra minute or two to cook thoroughly with the chicken.
It takes about 8-10 minutes to build up pressure, so I added that into the additional cooking time.