With minimal ingredients and done in under 30 minutes this Instant Pot Italian Chicken is a great weeknight meal the the whole family will enjoy!
I love utilizing my instant pot when I can. It makes things really easy, especially when you can just toss things in, set it and let it cook!
We love this Instant Pot Italian Chicken, we serve it with pasta in this recipe, but you can absolutely use it for other purposes as well, we just really enjoy it over pasta.
This is a mean that really will fill up the whole family, and it uses common ingredients that are not hard to find at all. Serve it alone or with a side of your favorite veggies and you have yourself a delicious meal.
This quickly became my husband’s favorite meal, he wants it all the time. He is a huge chicken and pasta person so this really satisfies his cravings, along with our kids.
When the kids eat something and don’t complain, I really call that a winner in my book and that is exactly what this Instant Pot Italian Chicken is.
Quick and easy, if you are looking for a dinner time recipe especially using the instant pot that will have your whole family flocking to the table then you have come to the right place.
Some of my other favorite instant pot recipes include: Instant Pot Spaghetti, Instant Pot Meatloaf and Instant Pot BBQ Ribs!
WHY THIS RECIPE WORKS:
- It is ready from start to finish in under 30 minutes.
- With easy to find ingredients this comes together in no time.
- This feeds a crowd and keeps everyone full.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Chicken stock
Chicken breasts
Italian dressing mix
Cream cheese
Sour cream
Mozzarella cheese
Pasta
HOW TO MAKE INSTANT POT ITALIAN CHICKEN, STEP BY STEP:
- With the trivet in the bottom, pour chicken stock in the pressure cooker.
- Place the pieces of chicken evenly around the trivet.
- Sprinkle the chicken pieces with the italian dressing mix, then set the cream cheese block on top of the chicken.
- Set the pressure cooker to sealing, cook on High pressure for 10 minutes. Natural release for 5 minutes. Quick release of any remaining pressure.
- While the chicken is cooking, cook the pasta according to package directions.
- Remove chicken breasts.
- Stir in the sour cream until the cream cheese is fully combined.
- Shred the chicken.
- Fold the chicken, pasta and mozzarella in with the sauce.
- Serve warm with a favorite vegetable and roll.
WHAT IS THE BEST PASTA TO USE IN THIS RECIPE?
You can use any small pasta for this recipe, we use Rotini for this as we like how it absorbs the sauce. You can also use penne, cavatappi, farfalle, etc.
I do not recommend using a spaghetti or any longer noodles for this, although we have only used smaller pasta you could try it and see how it works.
WHY DO YOU CUT UP THE CHICKEN?
We do this because it cooks quicker and makes it easier to shred. You can take the chicken out of the instant pot to shred or just shred it in the instant pot as well.
CAN I USE ANOTHER CHEESE?
Absolutely, this is really a flavor preference. Mozzarella we find goes great with the cream cheese and the flavors in this recipe.
You can use colby jack, monterey jack, pepper jack or even cheddar if you’d like. Just try different types and see what flavor you like the best!
WHAT CAN I SERVE WITH THIS?
While this is filling on it’s own you can absolutely add a side dish. We usually serve with a vegetable like the steamed broccoli you see here, green beans, carrots, side salad or a roll.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 4-5 days. I do not suggest freezing this as the sauce will separate.
To reheat just add to the stovetop in a saucepan or in the microwave before serving.
TIPS AND TRICKS:
- Use any of your favorite smaller pasta.
- While mozzarella is our favorite cheese for this recipe, you can try others – see my tips above.
- We do not recommend storing this.
- Serve with your favorite vegetable or roll.
Love your instant pot but running out of ideas to make in it? You have to make my Instant Pot Italian Chicken, it will quickly become a family favorite.
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Instant Pot Italian Chicken
Ingredients
- 1 cup chicken stock
- 2 pounds chicken breast trimmed and cut into about 6 pieces
- 0.7 ounce packet italian dressing mix
- 8 ounces cream cheese or Neufchatel, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 16 ounces your favorite pasta cooked to pasta directions
Instructions
- With the trivet in the bottom, pour chicken stock in the pressure cooker.
- Place the pieces of chicken evenly around the trivet.
- Sprinkle the chicken pieces with the italian dressing mix, then set the cream cheese block on top of the chicken.
- Set the pressure cooker to sealing, cook on High pressure for 10 minutes. Natural release for 5 minutes. Quick release of any remaining pressure.
- While the chicken is cooking, cook the pasta according to package directions.
- Remove chicken breasts and trivet.
- Stir in the sour cream until the cream cheese is fully combined.
- Shred the chicken.
- Fold the chicken, pasta and mozzarella in with the sauce.
- Serve warm with a favorite vegetable and roll.
Notes
- Use any of your favorite smaller pasta.
- While mozzarella is our favorite cheese for this recipe, you can try others - see my tips above.
- We do not recommend storing this.
- Serve with your favorite vegetable or roll.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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