This was my first time making pasta in my Instant Pot. I was afraid it would be mushy, but it worked BEAUTIFULLY! I was actually really surprised! Plus this tasted really good. I only needed one pot to cook the pasta and the chicken and I just set the timer and let it go! No needing to babysit it on the stove top! I was pleasantly surprised how well this worked!
I used frozen chicken that was cut up into fairly small pieces already. If you use non-frozen chicken in small pieces, then 15 minutes would be fine, I think. If you are using Large pieces of frozen chicken, you may add another 5 minutes to the cooking time. This is a fantastic one pot meal!
Ingredients:
- 1 lb chicken
- 1/2 – 1 lb cubed/sliced Ham
- 1 box pasta
- 2 cups or 1 can chicken broth
- 1/2 – 1 lb swiss cheese
- 1+ cup cream
- 1 tsp dry mustard
Directions:
Place the box of pasta in your pressure cooker. Pour in the chicken broth. Place your chicken on top of the pasta. This is what mine looked like:
I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice.
When done, use the vent and release the steam with the quick depressurization method.
Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy. Add as much cheese as you’d like and more cream if you’d like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It’s all good!
Serve and enjoy!
Ingredients
- 1 lb chicken
- 1/2 - 1 lb cubed/sliced Ham
- 1 box pasta
- 2 cups or 1 can chicken broth
- 1/2 - 1 lb swiss cheese
- 1+ cup cream
- 1 tsp dry mustard
Instructions
- Place the box of pasta in your pressure cooker.
- Pour in the chicken broth.
- Place your chicken on top of the pasta
- I placed my pressure cooker on the chicken setting for 20 minutes. My chicken was frozen, but cut in smaller pieces. If you chicken is thawed and cut small, then 15 minutes may be enough. If frozen and BIG pieces, then 25 minutes may be a better choice. When done, use the vent and release the steam with the quick depressurization method.
- Pour the cream, ham, dry mustard, and cheese into the pot, stir around until creamy.
- Add as much cheese as you'd like and more cream if you'd like it creamier. 1 cup and 1/2 lb of cheese was enough for us, but if you want more cheese/cream, add more! It's all good!
